Chocolate Guinness cake recipe
Chocolate and Guinness is a match made in heaven - the malty stout brings out a fruity depth in cocoa which is then sweetened with the dark molasses flavour in brown sugar. This cake is super simple to make, a real show-stopper and perfectly paired with a light cream cheese frosting.
See method- Serves 14
- 25 mins to prepare and 45 mins to cook
- 417 calories / serving
Ingredients
- 250ml (8fl.oz) Guinness
- 150g (5oz) butter
- 75g cocoa powder
- 300g (10oz) dark muscovado sugar
- 100ml (3 ½fl.oz) vegetable oil
- 2 eggs, beaten
- 150ml (5fl.oz) natural yogurt
- 2tsps vanilla extract
- 250g (8oz) plain flour
- 2tsp baking soda
- ½tsp baking powder
For the frosting
- 100g (3 1/2oz) icing sugar, sifted
- 125g (4oz) unsalted butter
- 300g (10oz) light cream cheese
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Shop ingredientsEach serving contains
- Energy
- 1745kJ 417.0kcal
- Fat
- 24g
- Saturates
- 13g
- Salt
- 0.5g
- Sugars
- 32g
of the Reference intake
Carbohydrate 46.1gProtein 6.2gFibre 2.5g
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- Preheat the oven to Gas mark 4/180°C/Fan 160°C. Heat the Guinness and butter in a saucepan until the butter melts. Then whisk in the cocoa powder and sugar, making sure there are no clumps of sugar and stir through the vegetable oil. Leave to cool.
- Stir together the eggs, yogurt and vanilla. Tip the flour, baking soda and powder into a bowl. Pour in the Guinness mixture and stir together. Then gradually beat in the egg mixture until smooth.
- Butter and line the base of a 23cm springform cake tin with nonstick baking paper. Pour in the cake mixture and bake for 45mins or until a metal skewer inserted into the centre of the cake comes out clean. Leave in the tin for 5mins, then turn out onto a wire rack and leave to cool completely.
- To make the frosting, beat together the sugar and butter until very smooth. Then drain any water from the cream cheese and beat into the butter, a tablespoon at a time, until it is light and fluffy. Spread over the cooled cake with a palette knife and serve.
