Approx cost: €4.20
Approx calories (per slice): ~340
Approx preparation and cooking time: 50 minutes
[dropcap style=”font-size: 60px; color: #0B0B61;”]I’ve got very fond memories if this cake – my mother used to make it from time to time when I was younger and I used to just love the flavour. Before you start worrying – no, it doesn’t really taste of beer, and it’s certainly not a cake which is going to be getting you drunk… unless you’re eating like fifteen thousand slices, and if you did that, I would think you’d probably have other problems to worry about. There are many nicer ways of getting merry. What you do get from the beer however is a wonderful, rich background flavour. A certain “je ne sais quoi” which sits there, tickling your taste-buds. You definitely need to use a dark beer or stout. While you could try this with a lager I really don’t think that’s a path you want to go down. The bitterness from Guinness is what complements the chocolate so well. The original recipe is from Delia Smith – I’ve made a few adjustments to bring the recipe in-line with my five euro budget. I could have actually stuck to pretty much the original recipe in its entirety, but it would have involved using nasty store brand plain chocolate and if the choice is between funky store brand chocolate, or no chocolate at all, I’d often rather take no chocolate at all, unless it’s unavoidable. Not only that, but a few of the ingredients I can’t get in France and they needed to be changed. Incidentally, on the subject of ingredients, I was able to get the last can of Guinness from the store. I would have really been up the creek without a paddle if they’d had no Guinness so I was pretty lucky there.
I’m done with winter now. I’m sick of having no natural light for my food photography, and having to do all the blog cooking on the weekend. I made something in the week which I would have loved to be able to share, but – surprise! It was pitch black outside and everything would have had a lovely orange hue! Awesome :(. I would say that I’m looking forward to the summer, but we not even into Spring yet. We’ve been having a real cold-snap at the moment – It’s -7 outside right now (-30 in the north of Sweden incidentally 😉 ), and we have snow forecast for tonight. It’s set to warm up towards the end of next week so let’s hope I can finally welcome in Spring then (and update my header image on the blog!).
Anyway – I’m going to be cooking up some things tomorrow to post about in the coming days. There’s some things which I’ve been meaning to make for ages, so I’m going to slowly start working my way through that list. I hope you all have a fun-filled Sunday and take it easy!
Chocolate Guinness Cake
[learn_more caption=”Video Recipe”]
For the cake:
- 275g Demerara Sugar
- 200ml Guinness or other stout/bitter beer
- 175g Self-Raising Flour
- 110g Butter, softened
- 50g Cocoa Powder
- 2 Eggs
- 1 tsp Baking Powder
For the icing:
- 140g Icing Sugar
- 60g Butter, softened
- ~4 tbsps Guinness
- 1 Handful of Pecan nuts for decorating
You’ll also need:
- 2 x 20cm Cake Tins
- Start off by pre-heating the oven to 180 degrees Celsius, and then we’ll begin by making the cake. Cream the butter and sugar together in a large mixing bowl until more pale in colour and then add in the eggs, one by one, beating well between each addition.
- Next, transfer the cocoa powder to a bowl, and pour in the Guinness bit by bit, whisking well between each addition, to create a smooth soupy consistency.
- Add the flour into the beaten sugar, butter and eggs and fold in gently. Next, add in the Guinness and cocoa mixture, bit by bit, and stir in well between each addition until it’s all blended together.
- Grease and flour your baking tins and divide the mixture equally between the two tins, before placing into the oven. Bake the cakes for about 30 minutes – perhaps one or two minutes more, depending on your oven.
- The cakes should be quite flat on top, perhaps a little risen, and have come away from the edges of the tins slightly when done. You should also be able to stick a skewer in them and have it come out clean. Remove from the oven when done and allow to cool in their tins for 10 minutes, before turning out carefully and allowing to cool down fully on a wire rack.
- Once the cakes have almost completely cooled down, start to make the icing. Mix the butter and icing sugar together until you have a stiff paste. Add in the Guinness, a tablespoon at a time, mixing well between each addition, until you have a manageable icing. Don’t add too much Guinness, but if you do, you can correct it by adding a bit of extra icing sugar.
- Split the icing into two and spread half on the top of one cake, and then lay the other cake on top. Spread the other half of the icing over the top of the final cake, before decorating with pecan nuts. Enjoy! 🙂