Guinness Chocolate CakeFrom rkallay 5 years ago
- 1 cup and 2 tbsp unsalted butter shopping list
- 1 cup Guinness shopping list
- 3/4 cups dutch process cocoa, sifted shopping list
- 2 1/4 cup all purpose flour, sifted shopping list
- 2 tsp. baking soda shopping list
- 2 cups sugar shopping list
- 2 medium eggs shopping list
- 2/3 cups sour cream shopping list
- 1 tbsp. good quality vanilla extract shopping list
- 1 1/3 cup cream cheese shopping list
- 1 1/2 cup powdered sugar, sifted shopping list
- 2/3 cup cream, whipped shopping list
How to make it
- Preheat oven to 350F.
- Add butter, cocoa and Guinness to a saucepan. Warm over a medium heat and stir until melted. Set aside for 5 to 10 minutes to cool slightly.
- Add flour, baking soda and sugar to a large mixing bowl and mix together well. Pour in the Guinness/cocoa/butter mixture, lightly combine, add the vanilla, eggs and sour cream and beat everything together until well combined. The batter should be thick and dark chocolate in color.
- Pour into a greased and lined 10″ angel food pan (or another straight-sided tube pan) and cook in the oven for 1 hour to 1 hour 15 minutes, or until a skewer comes out clean from the centre of the cake.*Note: This cake is very moist inside, so use your judgment regarding the skewer test. Do not leave in the oven until the cake has totally dried out — cook long enough so there is no uncooked cake on the skewer but there may be a few moist crumbs sticking to it after an hour of cooking. If you make this in a regular angel food cake pan, you should start checking for doneness at least 15 minutes early.
- Leave to cool for 10 to 15 minutes before removing from the cake tin and placing on a wire wrack to cool completely.
- Place the cream cheese into the bowl of a mixer and beat on a low-medium speed using a whisk attachment (I find a paddle attachment tends to over-beat the cheese). Whisk until the cheese is smooth and there are no big lumps remaining.
- Gradually, using a large spoon, add in the sifted powdered sugar and beat gently to combine. After 2 to 3 minutes, stop the machine, scrape any excess frosting from the sides of the bowl and beat on medium speed until lump free.
- Remove bowl from mixer and gently fold in the whipped cream, mixing to fully combine.
- Place cooled cake on a cake stand and add the frosting, spreading out just to the edge without going over the side (never go over the sides of the cake) until the cake resembles a pint of the creamy black stuff! The idea is to capture the essence and simplicity of a pint of Guinness.
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