Chocolate Guinness cake recipe
A chocolate cake made rich with about half a pint of Guinness. Which leaves half a pint for you to sip as you cook.
Ingredients
- 250 ml Guinness
- 250 g margarine
- 85 g cocoa powder
- 400 g golden caster sugar
- 280 g plain flour, sieved
- 2 eggs
- 1 tsp vanilla essence
- 140 ml buttermilk
- 0.5 tsp baking powder
- 2 tsp bicarbonate of soda
- 8.8 fl oz Guinness
- 8.8 oz margarine
- 3 oz cocoa powder
- 14.1 oz golden caster sugar
- 9.9 oz plain flour, sieved
- 2 eggs
- 1 tsp vanilla essence
- 4.9 fl oz buttermilk
- 0.5 tsp baking powder
- 2 tsp bicarbonate of soda
- 1.1 cups Guinness
- 8.8 oz margarine
- 3 oz cocoa powder
- 14.1 oz golden caster sugar
- 9.9 oz plain flour, sieved
- 2 eggs
- 1 tsp vanilla essence
- 0.6 cup buttermilk
- 0.5 tsp baking powder
- 2 tsp bicarbonate of soda
- 55 g margarine
- 300 g icing sugar
- 100 g cream cheese
- 0.5 tsp vanilla essence
- 1 dusting cocoa powder
- 1.9 oz margarine
- 10.6 oz icing sugar
- 3.5 oz cream cheese
- 0.5 tsp vanilla essence
- 1 dusting cocoa powder
- 1.9 oz margarine
- 10.6 oz icing sugar
- 3.5 oz cream cheese
- 0.5 tsp vanilla essence
- 1 dusting cocoa powder
Details
- Cuisine: British
- Recipe Type: Cake
- Difficulty: Medium
- Preparation Time: 20 mins
- Cooking Time: 45 mins
- Serves: 14
Step-by-step
- Preheat the oven to 170C/150C fan/gas mark 3. Grease and line the base of a 23cm (9 inch) spring form tin OR a deep 20cm (8 inch) tin.
- Pour the Guinness into a saucepan and add the margarine, gently heat until melted. Remove from heat and stir in the cocoa and sugar. Mix together the eggs, buttermilk and vanilla and then add to the pan.
- Sift together remaining dry ingredients into a large bowl, whisk in liquid ingredients until smooth.
- Pour cake mix into prepared tin and bake in preheated oven for 45 minutes or for the deep 20cm tin for 1 hour 10 mins or until cooked. Insert a skewer into the middle of the cake and if it comes out clean, the cake is cooked. Cool in tin and then place on wire rack until cold.
- Place the icing ingredients in a bowl and mix until light and fluffy. Spread the cake with the icing and finish with a light dusting of cocoa powder.
This recipe was devised by Sue Batty for Stork and Flora.
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