I first saw this recipe online for St. Paddy’s day. And then Royal Chef hinted that maybe we can make this cake for him on his birthday. I was supposed to bake him some scones, but decided against it.
This is actually our second attempt. The first one was for his birthday. It went well, but we were too excited to cut it that we didn’t wait for it to cool down, so the cake broke in half. 😦
We used cream cheese icing with the first one, which I loved! But for this post, we used chocolate icing instead.
Look at that moisty chocolatey goodness!! #nom
For the cake:
- 250ml (9fl oz) Guinness
- 250g (9oz) unsalted butter
- 80g (3oz) cocoa powder
- 400g (14oz) caster sugar
- 2 eggs
- 1 tsp vanilla essence
- 140ml (5fl oz) buttermilk
- 280g (10oz) plain flour
- 2 tsp bicarbonate of soda
- ½ tsp baking powder
For the chocolate icing (thanks to Nigella):
- 6 tbsp butter
- 3/4 cup cocoa powder
- Big pinch salt
- 1/2 cup (skim for me) milk
- 2 tsp vanilla extract
- 3 cups icing/confectioner’s sugar – plus more sugar and/or cocoa to taste!
For the cake:
1. Preheat the oven to 170°C (325°F)/gas mark 3, then line the base and sides of the tin with baking parchment.
2. Pour the Guinness into a saucepan, add the butter and gently heat until it has melted. Remove the pan from the heat and stir the cocoa powder and sugar into the warm liquid.
3. In another bowl, mix together the eggs, vanilla essence and buttermilk by hand, and then add this to the mixture in the pan.
4. Sift together the remaining sponge ingredients into a large bowl or into the bowl of a freestanding electric mixer. Using the mixer with the paddle attachment or a hand-held electric whisk, set on a low speed, pour in the contents of the pan. Scrape down the sides of the bowl and continue to mix thoroughly until all the ingredients are incorporated. Don’t worry, we mixed the ingredients by hand, just make sure everything is thoroughly mixed.
4. Pour the batter into the prepared cake tin and bake for approximately 45-95 minutes or until the sponge bounces back when lightly pressed and a skewer inserted into the middle of the cake comes out clean. Set aside to cool, and then remove from the tin on to a wire rack, making sure the cake is cold to the touch before you frost it.
While waiting for the cake to cool, prepare the icing:
- Melt the butter in a large saucepan.
- Remove pan from heat.
- Sift the cocoa and salt into the butter.
- Mix until smooth.
- Add the milk in two parts, mixing well after each addition. Add the vanilla.
- Beat the mixture until it is smooth and the lumps are eliminated.
- Sift in the icing sugar and stir.
- Start testing …if too sweet, add some more cocoa…if not sweet enough, add more sugar.
Could have better cocoa, really. Still on the lookout for better quality.
Cut up some baking sheet, slather some butter and line on the insides of the tin to avoid sticking.
TA-DAH!! Chocolate-y goooood.
Check out the oozing chocolate icing. #NOMZ
We rate it 8.5. If only we could find a better cocoa powder, we’d give it a perfect 10!
PS. Annoyed at the quality of the photos. Is it just me, or is it blurry??
Original recipe link here.