Guinness is a much loved Irish stout most often enjoyed on its own.
Like many libations, however, it often finds its way to culinary uses.
This week I’ve used Guinness in a cake – just in time for St. Patrick’s Day. The recipe is an adaptation of one from British food writer Nigella Lawson.
The Guinness contributes a subtle flavour to the cake but most importantly makes the cake remarkably moist. Cocoa powder gives the cake a rich, chocolate flavour.
This easy cake is iced just on top with a rich cream cheese icing, making it look like a pint of Guinness.
Chocolate Guinness Cake
1 cup (250 ml) of Guinness
1/2 c. (125 ml) unsalted butter
1/2 c. (125 ml) cocoa
2 cups (500 ml) of sugar
3/4 c. (175 ml) light sour cream
1 tsp. (5 ml) vanilla
2 cups (500 ml) of all purpose flour
2 tsp. (10 ml) baking soda
8 oz. (250g) of light cream cheese
1-1/4 c. (300 ml) icing sugar
1/2 c. (125 ml) half and half cream cocoa powder for dusting
1. Grease two 8 -inch cake pans. Line with parchment paper.
2. Preheat oven to 350F.
3. Place the Guinness into a medium saucepan and place on low heat. Add the butter. Stir until the butter is melted. Remove from the heat.
4. Whisk in the cocoa and sugar until smooth.
5. In a separate bowl., combine the sour cream and eggs. Beat until smooth.
6. Add the sour cream mixture to the Guinness mixture.
7. Beat in the flour and baking soda.
8. Divide the batter between the two pans.
9. Bake for 40 to 45 minutes.
10. Remove from oven and cool on racks.
11. To make the icing, beat the cream cheese and sugar until smooth.
12. Slowly add the cream until incorporated.
13. Remove the cakes from the pans.
14. Place a small amount of icing on the top of one cake. Place the other cake on top.
15. Take remaining icing and frost just the top of the cake.
16. Dust with cocoa powder and serve.