GUINESS CHOCOLATE CAKE
Steps:
- Method 1. Preheat the oven to gas mark 4/180°C/350ºF, and butter and line a 23cm / 9 inch springform tin. 2. Pour the Guinness into a large wide saucepan, add the butter - in spoons or slices - and heat until the butter's melted, at which time you should whisk in the cocoa and sugar. Beat the sour cream with the eggs and vanilla and then pour into the brown, buttery, beery pan and finally whisk in the flour and bicarb. 3. Pour the cake batter into the greased and lined tin and bake for 45 minutes to an hour. Leave to cool completely in the tin on a cooling rack, as it is quite a damp cake. 4. When the cake's cold, sit it on a flat platter or cake stand and get on with the icing. Lightly whip the cream cheese until smooth, sieve over the icing sugar and then beat them both together. Or do this in a processor, putting the unsieved icing sugar in first and blitz to remove lumps before adding the cheese. 5. Add the cream and beat again until it makes a spreadable consistency. Ice the top of the black cake so that it resembles the frothy top of the famous pint.
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Md junayed Khan
[email protected]Delicious!
ThatMitchyboy Ruddle-cornish
[email protected]This cake was easy to make and turned out beautifully. The only thing I would change is to use a different type of frosting. I found the Guinness frosting to be a bit too boozy for my taste.
Taonga Chifunda
[email protected]I've made this cake several times and it always turns out perfect. It's a dense, moist cake with a deep chocolate flavor. The Guinness gives it a slight bitterness that balances out the sweetness of the frosting.
Mr. white
[email protected]This Guinness chocolate cake was a hit at my party! The cake was moist and flavorful, and the frosting was rich and creamy. I will definitely be making this cake again.