Guinness and Chocolate cake


250 g (1 cup and 2 tablespoons) unsalted butter
250 ml (1 cup) Guinness
75 g Dutch process cocoa ( 3/4 cup), sifted
275 g (2 + 1/4 cup) all purpose flour, sifted
2 teaspoons baking soda
400 g (2 cups) sugar
2 medium eggs
150 ml (2/3 cups) sour cream
1 tablespoon good quality vanilla extract
Preheat oven to 180C/350F, butter and flour a 25 cm cake pan. In a small saucepan add butter, cocoa and Guinness and warm over a medium to low heat, stirring until butter has melted. Set aside for 5 to 10 minutes to cool slightly. Add flour, baking soda and sugar to a large mixing bowl and whisk together until combined. Pour in the chocolate and Guinness mixture, and mix on a low speed, add the vanilla, eggs and sour cream – increase the speed and beat until well combined. The batter should be thick and dark chocolate in colour.
Pour the batter into the prepared cake pan and bake for around 45min or until a skewer inserted comes out clean. Allow to cool for 10min in the pan before turning onto a wire rack to cool completely before icing.

Used with kind permission 




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