I’d been dying to try out this Hummingbird Bakery recipe for absolutely ages now, so given it’s St. Patrick’s Day tomorrow I figured it was appropriate ;).
This rich, dense chocolate cake is so moist, and the addition of Guinness adds a delicious warmth that I just can’t explain in words! Nom.
A perfect dessert for celebrating St. Paddy’s Day! Hope you have a good one!
250g unsalted butter
80g cocoa powder
400g caster sugar
1 tsp vanilla extract
280g plain flour
2 tsp bicarbonate of soda
½ tsp baking powder
125g cream cheese frosting
green sugar crystals (optional)
Preheat oven to 170°C.
Place the Guinness and butter into a large saucepan and heat gently until all the butter is melted.
Remove from the heat and stir in the cocoa powder and sugar.
In a separate bowl mix together the eggs, vanilla extract and buttermilk till smooth. Slowly add this to the Guinness/chocolate mixture.
In a large bowl, sift in the flour, bicarb and baking powder. Gradually whisk the Guinness mixture into the flour mixture until fully incorporated.
Pour the cake batter into your cake tin (23cm diameter). Bake for approximately 45mins (or until a skewer comes out clean). Leave to cool completely.
Once cool, top with cream cheese frosting, and sprinkle with green sugar crystals.
Adapted from Hummingbird Bakery’s Chocolate Guinness cake recipe.