Best Guiness Chocolate Cake Recipes

CHOCOLATE ORANGE GUINESS CAKE image

Yield 10-12 slices

Number Of Ingredients 13

For the cake:
8 ounces butter, at room temperature
8 ounces soft dark brown sugar
10 ounces self-raising flour (or 10 ounces plain / all-purpose flour sifted together with 1 1/2 teaspoons baking powder)
1 pinch salt
2 heaping tablespoons cocoa
Grated rind of 1 orange
4 large eggs
1/2 cup Guinness
For the icing:
4 oz butter
8 oz Confectioners' sugar / icing sugar
Juice of one orange and the orange's grated rind

Steps:

Preheat oven to 375F. Grease 2 8-9-inch cake pans. Cream the butter and sugar until light and fluffy. Sift the flour, baking powder (if needed), salt and cocoa into a bowl. Add the orange rind to the creamed butter and beat in the eggs, one at a time, including a spoonful of the measured flour mixture with each one, and beating well between additions. Gently mix in the Guinness, a tablespoonful at a time, including another spoonful of flour with each addition. If there's any flour left over, fold it in gently to mix; blend thoroughly without over-beating. Divide the mixture between the tins, smooth down, and put the cakes into the center of the preheated oven. Reduce the heat to moderate (350F) and bake for 35-40 minutes, or until the cakes are springy to the touch and shrinking slightly in the pans. Turn out and cool on a wire rack. Meanwhile, make the icing. Cream the softened butter and icing sugar together thoroughly, then blend in the grated orange rind and enough juice to make an icing that is soft enough to spread. When the cakes are cold, use half the icing to sandwich them together, and spread the rest on top.

GUINESS CHOCOLATE CAKE image

Yield 12 slices

Number Of Ingredients 14

for the cake
250 ml Guinness ( 1 Cup)
250 grams unsalted butter (9 oz)
75 grams cocoa powder (3/4C)
400 grams caster sugar ( 2 Cups) --- I make my own in the food processor
142 ml sour cream (3/4 Cup)
2 large eggs
1 tablespoon vanilla extract
275 grams plain flour (2 Cups)
2 ½ teaspoons bicarbonate of soda
for the topping
300 grams cream cheese ( 8 Oz)
150 grams icing sugar ( 1 ¼ Cup)
125 ml double cream (or whipping cream) (1/2 Cup) -- I found you don't need quite that much

Steps:

Method 1. Preheat the oven to gas mark 4/180°C/350ºF, and butter and line a 23cm / 9 inch springform tin. 2. Pour the Guinness into a large wide saucepan, add the butter - in spoons or slices - and heat until the butter's melted, at which time you should whisk in the cocoa and sugar. Beat the sour cream with the eggs and vanilla and then pour into the brown, buttery, beery pan and finally whisk in the flour and bicarb. 3. Pour the cake batter into the greased and lined tin and bake for 45 minutes to an hour. Leave to cool completely in the tin on a cooling rack, as it is quite a damp cake. 4. When the cake's cold, sit it on a flat platter or cake stand and get on with the icing. Lightly whip the cream cheese until smooth, sieve over the icing sugar and then beat them both together. Or do this in a processor, putting the unsieved icing sugar in first and blitz to remove lumps before adding the cheese. 5. Add the cream and beat again until it makes a spreadable consistency. Ice the top of the black cake so that it resembles the frothy top of the famous pint.