A birthday isn’t a birthday without cake, and so in keeping with our St Patrick's Day theme, we’ve invited our resident star baker Juliet Sear back into the kitchen to whip up a delicious Guinness chocolate cake for Ruth.
Chocolate and Guinness cake
This delicious cake is so easy to make all you need is a large saucepan and whisk. My twist on this classic cake is to use unrefined icing sugar, as it has a lovely rich taste, but a slight caramel colour so it really mimics the colour of the froth on top of Guinness.
Serves: 12 - 16
250g Guinness (I weigh mine as it's hard to read grams on a jug because of all the bubbles!)
250g unsalted butter, cut into cubes
80g cocoa powder
400g golden caster sugar
2 tsp vanilla bean paste
150g soured cream
2 large free-range eggs
280g self raising flour
1 tsp baking powder
60g unsalted butter, at room temperature
300g unrefined icing sugar
150g full fat Philadelphia cream cheese, at room temp
Preheat oven to 170C and grease and base line the tin. Have all the ingredients at room temperature.
In a large saucepan, gently heat the Guinness and cubes of butter until the butter has melted
Turn off the heat and whisk in the cocoa powder until smooth. Whisk in the sugar until smooth.
In a bowl beat the eggs with the soured cream and vanilla paste, then add this to the Guinness mix and whisk through
Whist the baking powder through the flour to distribute, then add this to the wet mix and whisk through gently until just combined
Pour into the tin and bake for 45 mins to an hour until the sponge is springy and a skewer comes out clean when tested. Leave to cool in the tin for 10 mins then turn out on a wire rack to cool completely.
To make the frosting, beat together the butter and sugar until it's all mixed and looks like a fine crumb/sandy mixture. Using a slow speed, beat in the cream cheese - once combined turn up the speed and whip for 30 seconds or so until pale and creamy smooth.
Spread over the top of the cake, decorate if you wish with chocolate powder or serve simply as it is