the last slice! |
The cream cheese icing is to die for. I could eat a whole bowl on its own if I’m honest!
Ingredients
Cake:
- 400gms caster sugar
- 250gms butter
- 75gms cocoa powder
- 275gms self raising flour
- 2 eggs
- 250ml Guinness (there is 440ml in can- don’t use all of it!)
- 2tsp baking powder
- 2tsp vanilla essence
- 142ml (small pot) sour cream
- 150gm icing sugar
- 300gm (1 pot) philadelphia cream cheese
- 125ml double cream
Method
- Preheat the oven to 200 degrees centigrade. Grease and lightly flour a deep 8inch cake tin.
- Put the butter and Guinness into a saucepan and heat gently until the butter is melted. Put this aside to cool for a few minutes (it will look a bit gross at this stage but bear with me).
- In a bowl or a food processor, mix together the sugar and cocoa then slowly pour in the butter/beer mixture and sour cream and beat well.
- Beat in the eggs one at a time then fold in the flour, baking powder and vanilla essence.
- Pour the mixture into the cake tin and place in the oven. Bake for 15mins then turn the heat down to 150 degrees centigrade and bake for 1- 1½ hours. Check after an hour by poking a knife into the centre. If the knife comes out clean its ready. If there is still uncooked batter on it, return the cake to the oven for a bit longer.
- When cooked turn the cake out onto a wire rack to cool.
- In a large mixing bowl whisk together the cream and cream cheese until it is fluffy and looks like American style cake frosting (approx 2-3 mins). Add the sugar and mix well.
- When the cake has cooled, top with the icing (it should look a bit like a pint of Guinness) and serve.
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