This Guinness Cake is ideal for father's day baking as Dad is sure to love it! It's rich, moist and utterly delicious. A real winner! The classic Guinness stout flavour is not an overpowering one, just a subtle flavour matched with the sweet and creamy topping. If you're more of a chocolate fan then a chocolate buttercream might be the topping for you, although if you want the classic Guinness dark and light look then stick with the cream cheese topping.
Preheat the oven to 180°C (160°C fan, gas mark 4). Grease and line the base of a 23cm round cake tin with baking parchment.
Place the butter, muscovado sugar and cocoa powder in a saucepan and heat gently until the butter has melted. Stir in the Guinness then pour into a mixing bowl.
Beat the sour cream into the melted mixture then beat in the eggs.
Stir the flour, baking powder and bicarb into the mixture then pour into the cake tin and bake for 45 mins until the mixture is risen, firm to the touch and has just begun to shrink from the sides of the tin.
Allow to cool for 15 minutes in the tin, then turn out and allow to cool completely.
To make the topping, beat the butter and cream cheese until smooth then mix in the sifted icing sugar and spread over the cake.
The easiest way to follow a recipe
17 February 2019
I’ve made this cake twice and I have found it to be an easy recipe to follow.The end result is a lovely moist cake.
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