It may just be me, more specifically the irish, or even more specifically the alcoholic in me that feels this but In my opinion, the addition of guinness to a chocolate cake makes it inherently better than any other. This recipe also means you only need a pan and a tin, no mixing bowls involved, until you get to the icing that is. Anyway. It’s easy, deep, and has alcohol in it. Like a true essex bird. The mint is optional here, you can use whichever icing you want, if you like the mint icing you’ll find it on the mojito cupcake recipe! I find a lemon icing works well also (lemon essence and some lemon zest!)
- 250ml guinness
- 8 oz butter
- 75 g of cocoa powder (high-quality, no drinking chocolate)
- 280g plain flour
- 400g caster sugar
- 140ml milk
- 2 large eggs
- 2 1/2 tsp bicarb
- Preheat oven to 180 and line two 8 inch tins
- Pour the guinness and butter (sliced) into a pan on a medium heat until the butter is melted then whisk in the sugar and cocoa powder.
- Beat the milk with the eggs and then pour into the pan (still on heat) and finally whisk in the flour and bicarb. Mix very well. It’ll be thick and look like a brownie mix!
- Pour the mixture into two tins but do not overfill (just under the rim should be good. wahey!) and cook for about 40mins until springy to the touch.
- It’s a heavy and dark cake but will be moist inside so don’t worry. Do not take out the tin until almost completely cooled, it’ll fall apart if not!
- Make some icing! A lot of people like it with cream cheese icing as it makes it look like guinness! To make this, whip 300g of cream cheese, 150g of icing sugar and 125ml of whipping cream together.
Other option: Add some fresh raspberry puree to a standard chocolate icing: