Guinness & Chocolate Cake

Guten Appetit

Difficulty: Medium

Servings: 8 - 10

Preparation Time: 40 mins

Cooking Time: 90 mins

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Ingredients

Cake
  • 250ml Guinness Stout
  • 250g Unsalted Butter
  • 75g Cocoa Powder
  • 400g Castor Sugar
  • 142g Sour Cream
  • 2 Large Eggs
  • 1 Tablespoon Vanilla Extract
  • 275g Plain Flour
  • 2½ Teaspoons Bicarbonate of Soda
Icing
  • 120g Icing Sugar - Sifted
  • 60g Soft Butter
  • 2 Tablespoons Guinness Stout
  • 120g Dark Chocolate – 50% - 55% Cocoa Solids
  • 50g Walnut Pieces - Finely Chopped

Methods

Step 1.

Preparation for Cake

  • Preheat the oven to 180ºC in Fan Mode. Coat a 9-inch baking tin with butter and flour.
  • Add stout and butter into a large wide saucepan, slowly heat the mixture till all the butter has melted. Next, whisk the cocoa and sugar together, then let it cool slightly.
  • Whisk sour cream with the eggs and vanilla in a kitchen machine, then pour the mixture created in ‘Step 2’ into the bowl attachment from the kitchen machine. Next, blend both mixtures together under ‘low speed’.
  • Slowly add flour and bicarbonate of soda to the mixture created in ‘Step 3’, then whisk them together under ‘medium speed’.
  • Pour the batter into the greased baking tin, and bake it for 45 minutes to an hour.
  • Leave the cake to cool completely in the tin, or on a cooling rack.

Step 2.

Preparation for Icing

  • Melt the chocolate in a bowl set over hot water. Make sure that the bottom of the bowl does not touch the water as this is not a Bain Marie.
  • After the chocolate has melted, remove the bowl from the water. Allow the chocolate to cool slightly, then carefully fold the chocolate into the icing mixture in small batches.
  • Beat the icing sugar and butter together very well, then gradually add stout and melted chocolate. Make sure that the mixture is thoroughly blended each time before adding stout.
  • Blend mixture till firm peaks form. This mixture will be used as the chocolate icing.
  • Spread the icing on the cake, then add chopped walnuts onto the icing.
  • Allow the icing to firm and set before serving.

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