This is a cake I see quite often on social media and recently one of my followers said they had made one and it was very disappointing and could I have a go at making a better one! So as I like a challenge I had to have a go. I decided to make mine as a loaf cake but you could make it as a traditionally round one if you like.
Guinness cake is a rich chocolate cake but the Guinness gives it a malty, bitter taste which does pair well with the chocolate. I have topped mine with a delicious cream cheese icing, which does echo the traditional creamy head on the top of a pint of Guinness.
I decorated my loaf cake with some Guinness truffle chocolates but you can take a slither of the cake off the top and crumble over the icing like a red velvet cake which looks stunning too.
It’s a perfect cake to celebrate St Patrick’s day or for afternoon tea with a cuppa any day of the year.
Pre-heat the oven to 180°C (160°C fan) and line a 2lb loaf tin with baking parchment.
Place the Guinness and butter in a pan and heat on a medium temperature until the butter is completely melted.
Weigh the flour into a mixing bowl and add the bicarbonate of soda and mix.
Add the cocoa, light brown sugar, buttermilk and eggs to the pan and mix together.
Pour this into the bowl and with a hand whisk mix until smooth.
Pour into the prepared tin.
Bake for 35 minutes or until a cake tester comes out cleanly.
Leave to cool.
Next to make the icing cream the butter and icing sugar until light and fluffy.
Finally add the cream cheese so it is just incorporated.
Place the cooled cake onto a serving plate and smooth the icing all over the top with a small spatula.
Decorate with Guinness truffles.
Guinness Loaf Cake
Sarah’s servings: 10
Sarah’s skill: Easy
Baking time: 35 minutes
INGREDIENTS
Cake
125ml Guinness
125g unsalted butter, cubed
45g cocoa powder
175g light brown sugar
75ml buttermilk
2 large eggs
150g plain flour
1tsp bicarbonate of soda
Icing
75g unsalted butter, softened
75g icing sugar, sieved
165g full fat cream cheese
METHOD
Pre-heat the oven to 180°C (160°C fan) and line a 2lb loaf tin with baking parchment.
Place the Guinness and butter in a pan and heat on a medium temperature until the butter is completely melted. Leave to cool.
Weigh the flour into a mixing bowl and add the bicarbonate of soda and mix.
Add the cocoa, light brown sugar, buttermilk and eggs to the pan and mix together.
Pour this into the bowl and with a hand whisk mix until smooth.
Pour into the prepared tin.
Bake for 35 minutes or until a cake tester comes out cleanly.
Leave to cool.
Next to make the icing cream the butter and icing sugar until light and fluffy.
Finally add the cream cheese so it is just incorporated.
Place the cooled cake onto a serving plate and smooth the icing all over the top with a small spatula.
Decorate with Guinness truffles.
Slice to serve.
EQUIPMENT USED
SARAH’S EXTRA SLICE
To make your own buttermilk put the juice of ½ a lemon in a measuring jug then top up with milk to 75ml. Stir and leave to thicken. Semi-skimmed milk works fine.
The cake can be decorated with cake crumbs like a red velvet cake. Just cut a slither of the top of the cake and then crumble on top of the icing. You could also decorate with cocoa powder or chocolate shards.
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