Chocolate Guinnes cake

Receta en español aquí

This  dark cake is moist and dense but not too heavy that’s why I love it so much and I think it is simply irresistible.

 

Ingredients (12 serving)

240 ml (1 cup) Guinness beer

260 g plain flour

250 g unsalted butter

70 g cocoa powder

350 g white sugar

140 ml sour cream

2 large eggs

1 teaspoon vanilla extract

2 y ½ teaspoon bicarbonate of soda

Frosting

200 g cream cheese at room temperature

200 ml heavy whipping cream, very cold

50 g powdered sugar

30 ml (2 tablespoon) Bailey’s coffee

Directions

Cake

Line a 9 inch springform pan with parchment paper and grease it. Set aside.

Preheat the oven to 350 ºF (180 ºC)

Put a small saucepan over low heat and heat the butter and the beer until butter is melted. Don’t let it boil.

Remove from heat, add the sugar and cocoa, and whisk to get rid of any lumps of cocoa. Set aside.

In a large bowl beat the sour cream with the eggs and vanilla extract until combined.

Then add this mixture to the saucepan.

Finally whisk in the flour and the bicarbonate of soda until combined.

Pour batter into the prepared springform pan and bake at 350 ºF for an hour (or until a toothpick inserted near the center comes out clean). Remove from oven and leave to cool completely in the springform pan on a wire rack.

Frosting

Beat the cream cheese, at room temperature, with the icing sugar and the Baileys until smooth.

In another bowl whip the heavy whipping cream until thick and fluffy. Add to the cream cheese mixture.

Slather all over the cake or use a pastry bag if you prefer to decorate the cake.