I love this Chocolate & Guinness Cake by Biscuiteers, a brilliant recipe to make with the babas this Father’s Day.
for the cake
- 250ml Guinness
- 250g butter (unsalted)
- 75g cocoa powder
- 400g caster sugar
- 142ml sour cream
- 2 eggs
- 1 tablespoon of vanilla bean paste
- 275g plain flour
- 2 1/2 teaspoons bicarbonate of soda
for the topping
- 300g cream cheese
- 150g icing sugar
- 125ml double cream (whipped)
1. Pre heat the oven to gas mark 4/ 180°C/ 350ºF, and butter and line a 23cm/ 9 inch springform tin. It’s really important to line the tin as the cake is fairly sticky once baked and the lining allows you to release it easily.
2. Pour the Guinness into a large wide saucepan, add the butter in cubes and heat until the butter has melted (moderate heat). Then whisk in the cocoa and sugar. Beat the sour cream with the eggs and vanilla bean paste then pour into the beery mixture in the pan. Lastly, whisk in the flour and bicarb and you’re done!
3. Pour the cake into the greased and lined tin and bake, on the middle shelf, for 45 mins to an hour. Leave to cool completely in the tin on a cooling rack. This cake is quite damp so don’t worry if it doesn’t look done.
4. When the cake’s cold, sit it on a plate or cake stand. Lightly whip the cream cheese until smooth, sieve over the icing sugar and then beat together.
5. Add the cream and beat again until it makes a spreadable consistency. Ice the top of the dark cake so that it resembles the frothy top of the famous beer, in a pint glass!
6. We’ve been extra fancy and created a Guinness logo biscuit- but you can create your own handmade biscuits or personalise the cake with a special message iced on top.