The heady combination of chocolate and Guinness makes this cake a delicious grown-up treat. Its rich and deep, dark velvety slightly bitter chocolate touch is so unique and special that you will love it! Surprise your partner or friends with this amazing dessert. You will need around 1 hour to make this cake. Here is the recipe:
For the cake:
- 100 g unsalted butter, plus some extra for greasing
- 85 grams’ dark chocolate
- 200 ml Guinness beer, plus extra for the icing
- 25 grams’ cocoa powder
- 200 grams’ plain flour
- 1 teaspoon baking powder
- 200 grams’ caster sugar
- 2 large eggs
For the sour cream icing:
- 200 grams icing sugar
- 3 tablespoons sour cream
- Preheat the oven to 180ºC/350ºF/Gas Mark 4. Use a butter to grease a 23cm cake tin; set aside.
- Chop the chocolate and cube the butter then add in a heatproof bowl over a pan of simmering water. Stir to melt. Remove from the heat and allow to cool to room temperature.
- Pour in the Guinness – do not worry if it splits or seizes, it will come back together when combined with the other ingredients.
- In a medium bowl, combine the cocoa, flour, and baking powder. In another bowl, using an electric mixer, beat the sugar and eggs for around 3 minutes until fluffy.
- Apply half the chocolate mixture into the eggs and mix until incorporated. Place half the flour, then mix all over again.
- Repeat the procedure with the remaining chocolate and flour.
- Spread the mixture into the tin. Place in the oven and bake for 40-45 minutes, or until a tester comes out clean. In case the top is coloring too much after half an hour, cover it with tin foil.
- Remove the cake from the oven, cool in the tin for 10 minutes, and after that transfer to a wire rack.
- To make the icing, whisk together the icing sugar and sour cream until smooth, then add in 2 tablespoons, If it gets too loose, add some more icing sugar.
- Finally, spread over the cake. Decorate with chocolate shavings (if desired). Slice and serve.