Dark-chocolate Guinness cake is perfect to whip up for the summer season. The Guinness makes this cake so deliciously moist! If you prefer, use any non-alcoholic beer in the recipe for the same result.
Dark-chocolate Guinness cake
Ingredients
Cake batter
- 230g butter, softened
- 175g brown sugar
- 175g demerara sugar
- 4 eggs
- 100g cocoa powder, sieved
- 380ml Guinness/milk stout
- 230g cake flour, sieved
- pinch salt
- 10ml (2 tsp) bicarbonate
- of soda
- 2,5ml (½ tsp) baking powder
Chocolate-ganache icing
- 200ml fresh cream
- pinch salt
- 5ml (1 tsp) vanilla extract
- 400g dark chocolate, finely chopped
Instructions
For the batter, preheat the oven to 180°C and grease and line the base of two 23cm-round cake tins. Cream the butter and sugars together using electric beaters until pale and fluffy.
Add the eggs, 1 at a time, beating continuously, until fully incorporated.
In a separate bowl, combine the cocoa powder and Guinness and mix to a smooth paste.
Combine the flour, salt, bicarbonate of soda and baking powder in a bowl and fold into the egg and sugar mixture. Fold in the cocoa mixture and divide the batter between the prepared cake tins. Bake until a skewer inserted into the centre of the cake comes out clean, 30 minutes.
While the cake sponges bakes, make the icing. Add the cream, salt and vanilla to a small pot and bring to a boil. Remove from heat and place the chopped chocolate in a bowl. Pour the hot cream over the chocolate and stir the mixture until it is smooth and shiny.
Allow the sponges to cool completely before sandwiching them together with some icing. Use the remaining icing to spread over the top of the cake, leaving a slightly trowelled texture.
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