Category

guinness cake

Yields8 Servings
Prep Time15 minsCook Time25 minsTotal Time40 mins

 250 ml Guinness
 250 g butter
 400 g caster sugar
 100 g cocoa powder, unsweetened
 150 ml sour cream
 2 eggs
 1 tsp vanilla extract
 2 tsp bicarb soda
 275 g plain flour

1

Preheat the oven to 180ºC. Grease a 23cm cake tin.

2

Put the Guinness and butter in a small saucepan and melt over a low heat – don’t let it boil, just warm until the butter melts.

3

Leaving on a very low heat, add the sugar and cocoa to the pot and whisk until smooth, add the sour cream and whisk again until smooth. Add the eggs and vanilla immediately, whisk until incorporated.

4

Add the sifted bicarb, then add the flour a small amount at a time, continuing to whisk. The mix will thicken, but you need to keep mixing for 5 minutes to make sure there are no lumps.

5

Pour the mixture into the tin and bake for 40 minutes or until a cake tester comes out clean.

6

Let cool, then ice with a simple vanilla buttercream or cream cheese icing.

Ingredients

 250 ml Guinness
 250 g butter
 400 g caster sugar
 100 g cocoa powder, unsweetened
 150 ml sour cream
 2 eggs
 1 tsp vanilla extract
 2 tsp bicarb soda
 275 g plain flour

Directions

1

Preheat the oven to 180ºC. Grease a 23cm cake tin.

2

Put the Guinness and butter in a small saucepan and melt over a low heat – don’t let it boil, just warm until the butter melts.

3

Leaving on a very low heat, add the sugar and cocoa to the pot and whisk until smooth, add the sour cream and whisk again until smooth. Add the eggs and vanilla immediately, whisk until incorporated.

4

Add the sifted bicarb, then add the flour a small amount at a time, continuing to whisk. The mix will thicken, but you need to keep mixing for 5 minutes to make sure there are no lumps.

5

Pour the mixture into the tin and bake for 40 minutes or until a cake tester comes out clean.

6

Let cool, then ice with a simple vanilla buttercream or cream cheese icing.

Guinness Cake