Happy St Patrick’s Day!
So, I think we can safely say that many people tonight and over the weekend will be celebrating by both eating and drinking – namely having a pint of Guinness! So what better than combining the two to make a gloriously delicious Guinness cake?!
Two of my friends made this cake for me on my 30th and it was soooo good! Originally it’s a Nigella recipe so I’m sure some of you may have tried it already, but seeing as it’s St Paddy’s Day it just seemed the perfect thing to bake.
You Will Need:
For the cake:
- 250ml Guinness
- 250g unsalted butter
- 75g cocoa
- 400g caster sugar
- 1 x 142ml pot of sour cream
- 2 eggs
- 1 tbsp vanilla extract
- 275g plain flour
- 2 1/2 tsp bicarbonate of soda
For the icing:
- 300g Philadelphia cream cheese
- 150g icing sugar
- 125ml double or whipping cream
- Preheat the oven to 180 and grease and line a 23cm springform tin.
- Into a large, wide saucepan you need to put the Guinness and slowly add the butter which needs to be sliced thinly. Gently melt.
- Now whisk in the cocoa and sugar.
- Beat the sour cream with the 2 eggs and vanilla extract and pour into the Guinness mix.
- Finally whisk in the flour and bicarbonate of soda and take off the heat.
- Pop the cake batter into the tin and bake for 45 minutes – an hour or until a skewer comes out clean.
- Place on a cooling rack and let it cool completely before removing the tin – it is a really damp cake so this will take a while.
While the cake is cooling you can prepare the icing.
- Lightly whip the cream cheese until smooth and the add the sieved icing sugar and combine.
- Now add the cream and beat once more until it’s smooth and spreadable. When iced the cake should resemble a pint of Guinness with a gorgeous frothy top!
Make sure you only ice the cake when it’s completely cooled and then serve and enjoy!
I really hope you’re having a fab day celebrating wherever you are and that this cake can form part of your celebrations for years to come!