This grown-up bake is rich, dark and delicious. A lovely way to celebrate St Patrick’s Day, adding Guinness to the classic chocolate sponge gives it extra punch.
Follow the steps below for the perfect stout-spiked cake, then finish off with shiny white sour-cream icing for the full Guinness effect. Cheers!
INGREDIENTS
100g unsalted butter, plus extra for greasing
75g dark chocolate (70% cocoa solids)
200ml Guinness, plus extra for the icing
200g plain flour
20g cocoa powder
1 teaspoon baking powder
2 large free-range eggs
200g golden caster sugar
SOUR CREAM ICING
3 tablespoons sour cream
200g icing sugar
METHOD
Take the cake out of the oven, cool in the tin for 10 minutes, then transfer to a wire rack.
For the icing, beat together the sour cream and icing sugar until smooth, then stir in 2 tablespoons of Guinness. If it becomes too loose, add more icing sugar. Spread over the cooled cake and serve.
For more tasty bakes, check out our collection of Beautiful Bakes, along with tips and hints for classic recipes and techniques.