Chocolate Guinness Cake

AuthorThe Batch Lady

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Standard batch serves 4

Yields1 Serving
 1 cup Guinness
 1 ½ cups plain flour
 1 ½ cups caster sugar
 1 cup rapeseed oil
  cup cocoa powder
 ½ cup sour cream
 2 teaspoons lemon juice
 1 teaspoon baking soda
 1 tablespoon vanilla extract
 2 Eggs
Icing ingredients
 ½ cup double cream
 ¾ cup icing sugar
 1 ½ packets full fat soft cheese such as phili (200g packs)
1

Method
Put all the ingredients in a bowl, mix with a hand held whisk until they have all combined, to form a batter.
Place batter in a lined high sided cake tin and bake for 45 min, then put foil over top to stop cake from cooking anymore on surface and leave to cook for another 25 minutes @180c
Remove from oven and leave to cool in tin.

2

Ready for Freezer
Once cool, transfer to a sealable freezer bag, remove all air and seal. This will last in the freezer for 3 months.

3

Ready to Eat
Remove cake from freezer and allow to defrost in bag.
This cake is heavy and dense, so with care remove from bag and place on cake plate.

Combine all the icing ingredients in a bowl, whisk with an electric mixer until icing becomes thick and spreadable.
Spread on top of cake.

Hey presto - you're done!

Make sure that reheated food is thoroughly cooked all the way through. If you’re cooking or reheating meat, cut it open with a clean knife to check it is piping hot all the way through – it should be steaming. www.foodsafe.eu

Ingredients

 1 cup Guinness
 1 ½ cups plain flour
 1 ½ cups caster sugar
 1 cup rapeseed oil
  cup cocoa powder
 ½ cup sour cream
 2 teaspoons lemon juice
 1 teaspoon baking soda
 1 tablespoon vanilla extract
 2 Eggs
Icing ingredients
 ½ cup double cream
 ¾ cup icing sugar
 1 ½ packets full fat soft cheese such as phili (200g packs)

Directions

1

Method
Put all the ingredients in a bowl, mix with a hand held whisk until they have all combined, to form a batter.
Place batter in a lined high sided cake tin and bake for 45 min, then put foil over top to stop cake from cooking anymore on surface and leave to cook for another 25 minutes @180c
Remove from oven and leave to cool in tin.

2

Ready for Freezer
Once cool, transfer to a sealable freezer bag, remove all air and seal. This will last in the freezer for 3 months.

3

Ready to Eat
Remove cake from freezer and allow to defrost in bag.
This cake is heavy and dense, so with care remove from bag and place on cake plate.

Combine all the icing ingredients in a bowl, whisk with an electric mixer until icing becomes thick and spreadable.
Spread on top of cake.

Hey presto - you're done!

Chocolate Guinness Cake

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