Guinness chocolate cake

Celebrate St Patrick’s Day with a quick mix chocolate cake which has a delicate crumb and toasty flavour, courtesy of the Guinness, Ireland’s famous stout. Don’t miss the Baileys Irish cream icing, it’s the perfect complement.

330ml Guinness

330g butter

75g cocoa

3 eggs

600g sugar

350g plain flour

2 teaspoons baking powder

1 teaspoon salt

Baileys Irish Cream Icing

450g butter, softened

750g icing sugar

1 teaspoon salt flakes

100ml Baileys Irish cream

Set oven to convection function and pre-heat to 175⁰.  Grease a 26cm round cake tin, dust with cocoa and line the base with baking paper.

In a saucepan, pour the beer and add the butter. Heat until the butter is melted, remove from heat and add the cocoa. Mix well and cool to room temperature.

In the stand mixer bowl, beat the eggs and sugar until the mixture is light and fluffy. Pour in the cooled beer mixture, stirring at medium speed. Add sifted flour, baking powder and salt, one tablespoon at a time.

Pour the mixture into prepared tin and bake for 45 minutes or until cooked when tested with a skewer.  Allow to cool completely on a wire rack before turning out and cutting in half horizontally.

Prepare the frosting by whipping the soft butter with the icing sugar and salt in the stand mixer bowl. Continue until the mixture is fluffy. Add the Baileys slowly and mix until well incorporated.

Fill and cover the cake with the icing.

Recipe credit: @Frollemente