If you've ever baked a chocolate cake using beer of Guinness before, you'll know just how moist, dense and utterly moreish it makes them! And this smooth, moist, deep-flavoured cake by Dr. Oetker, that even non-Guinness lovers will adore, is no exception!
Chocolate Guinness Cake
Serves: 8 | Preparation time: 30 minutes plus cooling | Cooking time: 1 hour
- 125 g (4 ½ oz) Lightly salted butter
- 125 ml (4 ½ fl.oz) Guinness®
- 115 g (4 oz) Self raising flour
- 2 sachets (50 g/2 oz) Dr. Oetker Fine Dark Cocoa Powder
- 2.5 ml (1/2 tsp) Dr. Oetker Bicarbonate of Soda
- 125 g (4 ½ oz) Caster sugar
- 50 g (2oz) Dr. Oetker 72% Extra Dark Fine Cooks’ Chocolate, cut into small pieces
- 75 ml (3fl.oz) Whole milk
- 1 Medium egg, beaten
- 5 ml (1 tsp) Dr. Oetker Madagascan Vanilla Extract
- 25 g (1oz) Lightly salted butter, softened
- 25 g (1oz) White vegetable fat, softened
- 2.5 ml (1/2 tsp) Dr. Oetker Madagascan Vanilla Extract
- 100 g (3 ½ oz) Icing sugar
- Preheat the oven to 180˚C (160˚C fan oven, 350˚F, Gas Mark 4). Grease and line a deep 15cm (6inch) round cake tin. Put the butter and Guinness® in a saucepan and heat very gently, without boiling, until melted. Remove from the heat and cool for 10 minutes.
- Sieve the flour, Cocoa Powder and Bicarbonate of Soda into a bowl. Stir in the sugar and Chocolate pieces. Make a well in the centre.
- Mix the egg, milk and Vanilla Extract together and pour into the dry ingredients along with the Guinness® mixture. Mix together well to form a smooth, thick batter.
- Pour into the prepared tin and bake in the oven for about 55 minutes until risen and just firm to the touch – a skewer inserted into the centre of the cake should come out clean. Cool for 10 minutes then turn on to a wire rack to cool completely.
- To decorate, beat the butter and white vegetable fat together until smooth, creamy and glossy. Beat in the Vanilla Extract. Gradually sift and beat in the icing sugar to make a spreadable, creamy icing.
- Spread the icing thickly on top of the cake; smooth the edge by drawing a palette knife round the top to make the icing in-line with the side of the cake, like the head on a pint of Guinness®. Your cake is now ready to serve and enjoy!
- For a less sweet topping, spread the top of your cake with whipped cream or plain soft cheese.
- Alternatively, serve the cake warm as a dessert, uniced, with chocolate sauce and pouring cream.
- You can also cook this cake as a loaf cake. Simply grease and line a 1kg (2lb 2oz) loaf tin, pour in the mixture and bake for about 50 minutes. Serve as above.