This post was originally posted on From Cass with Love on 26 June 2011
I got an email one day from my SO asking me to test out a recipe that his friend sent. It was a featured recipe from Design Sponge, now one of my favourite sites for not only recipes but anything Design. Their food pictures are beautiful – clean, clear and drool worthy – take a look at this Guinness Cake and you’ll know what I mean.
I tried this recipe one night when I had friends over. Chocolate? Guinness? Cream Cheese?! The results – we were all blown away. Everything went together so well I wanted to make another cake again the next day. I resisted the temptation and later convinced a friend to make Guinness cupcakes for her boyfriend’s 22nd birthday. She was there when I made the cake, needless to say there’s was little persuasion needed!
Adapted from Design Sponge’s Chocolate Guinness Cake recipe
- 1 cup and 2 tbsp (250g) unsalted butter, room temperature
- 1 cup (250ml) Guinness
- 3/4 cup (75g) Dutch process cocoa, sifted
- 2 1/4 cup (275g) all purpose flour, sifted
- 2 tsp baking soda
- 2 cup (400g) sugar
- 1 tbsp vanilla extract
- 2 medium eggs
- 2/3 cup (150ml) sour cream
- 1/4 cup (50g) unsalted butter
- 1 1/3 cup (250g) cream cheese
- 3/4 cup (95g) icing sugar, sifted
- 2 tsp vanilla extract
- 3/4 cup (180ml) cream, whipped till firm peaks
1. Preheat oven to 180°C. Butter and flour your preferred pan.
2. Heat butter, cocoa and Guinness in a saucepan. Let the butter melt and continue to stir until you have a chocolate sauce. Set aside for 5 to 10 minutes to cool slightly.
3. Mix together the flour, baking soda, and sugar in a large mixing bowl.
4. Pour in the chocolate mixture and mix until just combined.
5. Add the vanilla, eggs and sour cream and beat everything together until well combined. The batter should be thick and dark chocolate in color.
6. Pour into your batter into the pan and bake for about 1 hour, or until a skewer comes out with few moist crumbs sticking to it
7. Remove from oven and leave to cool in pan for 10 - 15 minutes. Remove from pan and leave to cool completely
1. Beat butter and cream cheese until combined.
2. Add in the icing sugar a heaping tablespoon at a time and continue to beat until smooth. Add the vanilla essence.
3. Take 1/4 of your cream and gently beat it into the cream cheese mixture. Fold in the rest of the whipped cream.
4. Frost your cake!