I’m not going to lie, I’m not a Guinness fan. The coveted “Meal in a Glass” is not for me. Put it in a cake however, and that is VERY much for me. Far from tasting like a pint of beer, this cake is deliciously dark and malty and super moist. Topped with a simple layer of cream cheese frosting, this is the easiest cake in the world to make and SO delicious!
(Also can we appreciate the new *non-Christmas themed* cake stand?!)
This really is the easiest cake to make. It’s literally a one bowl mix, straight to the tin, cover it in frosting kind of situation. No cutting, no level-ing, no fancy decoration. Just good cake. The mixture itself is extremely wet, almost like water, but don’t be alarmed, it will set as it cooks. The batter consistency creates a beautifully light and fluffy cake that is just addictive. Like seriously, don’t leave me near this cake.
So grab a slice and a fork and get stuck in!
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Chocolate Guinness Cake
Recipe from The Hummingbird Bakery’s book “Cake Days”
250ml Draught Guinness
80g Cocoa Powder
400g Caster Sugar
1 Teaspoon Vanilla Extract
140ml Buttermilk (*)
280g All Purpose Flour
2 Teaspoon Bicarbonate of Soda
1/2 Teaspoon Baking Powder
(*) If you do not have buttermilk, substitute the same amount of regular milk with 1 Teaspoon of lemon juice added. Let it sit for a minute before using.
300g Icing Sugar
125g Cream Cheese
Cocoa Powder for Dusting (optional)
1. Line a 9 inch round cake tin with parchment paper and preheat the oven to 170 degrees Celsius.
2. In a saucepan add the Guiness and butter and heat on a low heat until the butter is completely melted. Take the pan off the heat and whisk in the sugar and cocoa powder to cool the mixture down. Add the eggs, vanilla and buttermilk and whisk until you have a smooth batter.
3. In a stand mixer, mix together the remaining dry ingredients and add the Guinness mixture until everything is smooth and well combined.
4. Bake for 45 minutes, then cool on a cooling rack.
5. To make the frosting beat the butter and icing sugar together in a stand mixer until you have a fine crumb mixture. Add the cream cheese and beat on a high speed for 2-3 minutes. Ice the cake and dust with cocoa powder before serving.