This is a rich, dark chocolate cake with lots of Guinness in there with a rich and sweet creamy white chocolate frosting It is absolutely epic. It starts off with melting your butter and the Guinness is a great ingredient to add to the butter. It’s rich, dark and has the bittersweet malty taste to get a lovely frothy sort of dark mixture Add in cocoa powder and give it a good whisk that is going to form the basis of the great flavor in the chocolate Guinness cake. Into a different bowl add in some plain flour, caster sugar, and or a bit of a rise, add baking soda and its the combination of the baking soda the sour cream and the wet mixture which will give you a brilliant rise on this cake.
Give the dry ingredients a good mixture so they are evenly combined the make a well in the center and add in three eggs, some sour cream for a really wonderful rich moistness to the cake. For an extra flavor, add in some vanilla extract and then add the wonderful chocolatey mixture. Whisk that through and get a really great smooth batter. This is the easiest chocolate batter you will ever make. Grease your baking tin and line with a parchment paper and then pour the batter straight into the baking tin. Bake that for 1 hour at 180 degrees Celcius just until a skewer inserted comes out clean. As soon as the chocolate Guinness cake comes out of the oven, leave it to cool then transfer it to a wire rack.
To make the white cream frosting, add in room temparature butter in a stand mixer, and alongside that add cream cheese. Beat that mixture on high speed just until nicely combined. Once nice and smooth, add in there some good quality white chocolate, melted. Beat the mixture again on low speed and once nicely mixed, sift in your icing sugar the using a spatula to fold everything through until you have a nice smooth frosting. Add the frosting on the cake and using a pallet knife, smooth that frosting all the way to the edges of the cake and dive into your cake.
- 300g butter plus extra for greasing
- 150ml Guinness
- 250g plain flour
- 2 tsp baking soda
- 100g cocoa powder
- 375g caster sugar
- 3 large free-range eggs
- 1 tbsp vanilla extract
- 150ml sour cream
For the frosting;
- 200g good-quality white chocolate
- 125g butter, at room temperature
- 225g cream cheese
- 225g icing sugar sifted
- Preheat the oven to 180°C/350°F/ Gas Mark 4, grease a 23cm/9-inch cake tin with a removable base and line with a disc of parchment paper.
- Melt the butter in a saucepan and then whisk in the cocoa powder and Guinness. Remove from the heat and set aside.
- In a large mixing bowl combine the flour, baking soda, and sugar.
- Make a well with the back of a spoon and pour in the melted butter mixture along with the eggs, sour cream and vanilla extract.
- Pour into the prepared cake tin and place in the oven for 1 hour or until a skewer inserted comes out completely clean.
- When the cake is baking, make the cream cheese frosting.
- To make the frosting, melt the chocolate in a bowl placed on top of a saucepan filled with a little water boiling over low heat.
- Remove from the heat to cool for about 10 minutes. Place the butter and cream cheese in a bowl and beat until fluffy and combined.
- Mix through the melted white chocolate and then gradually sift and beat in the icing sugar until you have a smooth, spreadable mixture.
- To assemble the cake, place it on a cake stand and spread with frosting.