Guinness Chocolate Cake
Best cake ever! The first time that I tried this deeply pleasurable cake was during my studies in Cambridge. Unfortunately (well or fortunately) it was quite expensive so I wanted to give it a try myself. It took me some time to find to recipe but I’m glad I did!
I can’t say that you can taste the Guinness in this deeply but the stout gives it its beautiful dark colour and that certain rich peatiness. The cream cheese frosting also remembers the frothy head of the most famous pint.
To say that this out-of-the-world cake has a lot of sugar and calories would still be an understatement but -promised- it is worth to try. And after all, no endurance athletes or runner has a reason to feel guilty to cave in to this sweet temptation, all the calories are burned anyway during the next training session and don’t forget that most athletes anyway don’t eat enough carbs.
The recipe is very easy to follow and the taste is heaven. Even without the topping it tastes delicious…
Doesn’t it remember the foamy head that sits on top of a pint of Guinness?
- 250 ml / 240 g Guinness
- 250 g unsalted butter (cut in small slices)
- 75 g unsweeted cocoa
- 400 g superfine sugar
- 160 g Crème fraiche
- 2 eggs
- 1 Tablespoon vanilla extract
- 280 g plain flour
- 2 1/2 teaspoons bicarbonate of soda
- 150 g light cream cheese such as 'Philadelphia light'
- 70 g icing sugar
- 60 g (single) cream
- Preheat the oven to 160°C. Butter and flour a regular 23 cm springform tin.
- Pour the Guinness and the butter into a saucepan and heat it in a bain-marie until the butter has melted. Pour the mixture into a large bowl, where you should already have mixed the cocoa with the sugar. In a separate bowl whisk the Crème fraiche with the eggs and vanilla extract, then pour into the stout-cacao-sugar mixture before whisking in the flour and bicarbonate of soda.
- Pour the cake batter into the prepared springform tin and bake in the pre-heated oven for an hour. If the cake gets to dark, cover it up at the end with kitchen foil. Check with a tooth pick if it is in the inside not still slightly molten as it is quite a damp cake. Let it cool down completely on a cooling rack.
- In the mean time, prepare the cream cheese frosting. Whip delicately the cream cheese until it is smooth, add the cream and whisk again. Sieve over the icing sugar, beat again until it makes a spreadable consistency. You can also put it in the fridge in order to stiffen the frosting so that you can reduce the amount of sugar.
- When the cake is cold, place it on a cake stand and start with the icing. Ice the top of the black cake so that it looks like the foamy top of a Guinness.
- Prepare the cake 1-2 days in advance as it gets then very smooth, more dense and deliciously moist.