It was the perfect way to celebrate St Patrick’s day!
*Warning, I am a very amateur baker*
If you are looking for the Syn value of this cake I’m guessing its a lot. This cake is rich, indulgent and very naughty. It’s a luxurious mouth watering cake that will feed your friends and family easily, leaving them with the big smile on their face and you with hardly any dishes. This cake (and in particular recipe) is perfect for those that are looking for a more subtle Guinness flavour in their cake and is definitely going into my recipe collection for later use. I adapted the following recipe from Nigella’s Chocolate Guinness Cake.
- 250ml of Guinness (your choice)
- 250g of unsalted butter
- 75g cocoa powder
- 400g caster sugar (I used white)
- 150ml fromage fraise (because I didn’t have sour cream)
- 2 large eggs
- Vanilla Extract (let’s be honest everyone puts as much or as little as they want in)
- 275g plain flour
- 2½ teaspoons bicarbonate of soda
- Cream cheese icing (lazy way out)
Preheat the oven to 160°C Fan, and butter a spring-form cake tin. I found that it is important for it to be spring-form during the “de-panning” process as it is a moist cake there is a chance that it could get stuck around the edges. I layered on the butter and didn’t have too much trouble.
Pour 250ml of your chosen Guinness into a saucepan big enough to hold all of the mixture, (this cake is completed on the hob and to save yourself the dishes its best to choose this pan correctly at the start).
Heat the Guinness on a medium and add cut the butter into chunks adding it to the Guinness in stages, ensuring most of the butter is melted before adding the next batch.
Once melted whisk in 75g of cocoa and a whopping 400g of white caster sugar!
In a separate bowl beat 150ml fromage fraise with 2 large eggs and add as much or as little vanilla essence as you feel like. Once combined pour into the pan with the rest of the goodness. I took the pan off of the heat whilst I combined this mixture so it wasn’t too hot when added.
Whisk in the flour and bicarb together. I mixed these in a separate bowl and added the mixture to the bowl rather than the flour to the pan and mixed until glossy.
Pour the diabetes, I mean mixture into your already prepared cake tin and bake for 45 minutes to an hour. I left my in for an hour after doing the prod test at 45 minutes.
Once cooked leave the cake to cool completely in the tin – do not be tempted to take it out early or risk collapsing your cake.
When the cake’s cold, either google a recipe for cream cheese icing or do what I did and buy a ready made one. I layered the whole tub on and tried to make it look as much like a pint of Guinness as I could.
I loved the whole process of this cake, from the baking to the eating. I approve the adapted Chocolate Guinness cake!
Until next time.