Rich and velvety chocolate Guinness cake with a delicious cream cheese frosting and topped with chocolate shavings. Perfect for St Patricks Day celebrations!
Rich and velvety chocolate Guinness cake with a delicious cream cheese frosting and topped with chocolate shavings. Perfect for St Patricks Day celebrations!
Yields1 Serving Prep Time10 minsCook Time55 minsTotal Time1 hr 5 mins
2 cups soft dark brown sugar 10 tbsp butter 1 cup Guinness ¾ cup cocoa powder 100 g good quality dark chocolate (90% dark) 3 tsp vanilla extract 2 large eggs ¾ cup heavy cream 2 cups all purpose flour 2.50 tsp baking soda ½ tsp saltFor the cream cheese frosting 1 8oz cream cheese 1.50 cup powdered sugar ½ cup heavy cream pinch of salt 1 tbsp chocolate shavings
11. Preheat the oven to 180C. Oil a 9-inch round cake tin and line with parchment paper.In a large saucepan place the butter and stir over medium heat until melted, about 2-3 minutes. Remove from the heat and whisk in the dark brown sugar, Guinness and dark chocolate. Return to the heat and continue to stir until the chocolate has melted. Again remove from the heat and add in the vanilla extract and cocoa powder. Set aside.
2. In a stand mixer or large bowl whisk together the two eggs and then the sour cream. Pour the Guiness mixture into the eggs. mixture and whisk all together. Add in the flour, baking soda and salt and bring all together until smooth.
3. Pour the batter into the cake tin and cake for 55-60 minutes or until a toothpick inserted into the middle comes out clean.
4.Meanwhile make the frosting using an electric hand whisk or stand mixer to cream together the cream cheese and powdered, a minute or so. Add in the heavy cream and whisk a further minute and lastly add in the salt. Once the cake is done , remove from the oven and let it cool on a cooling rack for at least 30 minutes, ice the top of cake with frosting and decorate with chocolate shavings.
1. Preheat the oven to 180C. Oil a 9-inch round cake tin and line with parchment paper.In a large saucepan place the butter and stir over medium heat until melted, about 2-3 minutes. Remove from the heat and whisk in the dark brown sugar, Guinness and dark chocolate. Return to the heat and continue to stir until the chocolate has melted. Again remove from the heat and add in the vanilla extract and cocoa powder. Set aside.
2. In a stand mixer or large bowl whisk together the two eggs and then the sour cream. Pour the Guiness mixture into the eggs. mixture and whisk all together. Add in the flour, baking soda and salt and bring all together until smooth.
3. Pour the batter into the cake tin and cake for 55-60 minutes or until a toothpick inserted into the middle comes out clean.
4.Meanwhile make the frosting using an electric hand whisk or stand mixer to cream together the cream cheese and powdered, a minute or so. Add in the heavy cream and whisk a further minute and lastly add in the salt. Once the cake is done , remove from the oven and let it cool on a cooling rack for at least 30 minutes, ice the top of cake with frosting and decorate with chocolate shavings.
Ingredients
Directions
1. Preheat the oven to 180C. Oil a 9-inch round cake tin and line with parchment paper.In a large saucepan place the butter and stir over medium heat until melted, about 2-3 minutes. Remove from the heat and whisk in the dark brown sugar, Guinness and dark chocolate. Return to the heat and continue to stir until the chocolate has melted. Again remove from the heat and add in the vanilla extract and cocoa powder. Set aside.
2. In a stand mixer or large bowl whisk together the two eggs and then the sour cream. Pour the Guiness mixture into the eggs. mixture and whisk all together. Add in the flour, baking soda and salt and bring all together until smooth.
3. Pour the batter into the cake tin and cake for 55-60 minutes or until a toothpick inserted into the middle comes out clean.
4.Meanwhile make the frosting using an electric hand whisk or stand mixer to cream together the cream cheese and powdered, a minute or so. Add in the heavy cream and whisk a further minute and lastly add in the salt. Once the cake is done , remove from the oven and let it cool on a cooling rack for at least 30 minutes, ice the top of cake with frosting and decorate with chocolate shavings.