This cake is a dark moist sponge that oozes the flavour of the chocolate and subtle undertones resonating from the Guinness. The frothy topped pint of Guinness is replicated here with the creamy exuberance of cream cheese frosting. Sprinkled with a touch of Irish charm in these shamrocks.
Chocolate Guinness Cake
Makes 12 slices
For the cake
250g unsalted butter, cut into pieces
400g caster sugar
142ml sour cream
1 tbsp vanilla extract
275g plain flour
2 ½ tsp bicarbonate of soda
For the topping
300g Philadelphia cream cheese
150g icing sugar
125ml double or whipping cream
Preheat the oven to gas mark 4/180˚C, butter and line a 23cm springform tin.
Start by pouring the Guinness into a large, wide saucepan and add the butter; heat until the butter's melted, at which time you should whisk in the cocoa and sugar. Beat the sour cream with eggs and vanilla and then pour in the pan of brown, buttery, beer and finally whisk in the four and bicarb.
Pour the cake batter into the prepared tin and bake for 45 minutes to an hour. Leave to cool completely in the tin on a cooling rack, as it's quite a damp cake.
When the cake's cold, sit it on a flat platter or cake stand and get on with the icing. Lightly whip the cream cheese until smooth, sieve over the icing sugar and then beat them both together. Add the cream and beat again until it makes a spreadable consistency.
Ice the top of the black cake so that it resembles the frothy top of the famous pint. Sprinkle with shamrock sprinkles or green glitter or sugar (optional).