Dark Chocolate Guinness Cake and Baileys Cream Cheese Icing

When I eat this cake, I love pairing it with a big old mug of strong brewed coffee mixed with Irish Cream creamer. Totally makes the experience extra special. What will be your beverage of choice when you nosh on a slice of this super moist cake?



Ingredients

Dark Chocolate Guinness Cake

250ml Guinness beer (1 cup)

250g Land O Lakes butter (1 cup + 1 tbsp)

100g cup Hershey cocoa powder (2/3 cup)

400g caster/superfine sugar (1¾ cups)

140ml Daisy sour cream (2/3 cup)

2 Eggland’s Best eggs

1 tbsp McCormick vanilla extract

250g plain Gold Medal flour (2 cups)

2½ tsp Clabber Girl baking soda


Baileys Cream Cheese Icing

500-600g Domino powdered sugar (4-5 cups)

100g Land O Lakes butter at room temperature (1/2 cup)

250g Philadelphia cream cheese at room temperature (8oz)

4-6 tbsps Baileys Irish Cream (to taste)



Instructions

Dark Chocolate Guinness Cake

Preheat oven 180°C/350°F and butter and line a 23cm (9″) springform tin.

Melt the butter into the Guinness in a saucepan over low heat.

Whisk in the cocoa and sugar and take the saucepan off the heat.

Beat the sour cream with the eggs and vanilla in a separate bowl until combined, then add to the beer mixture.

Whisk in the flour and bicarb until combined.

Pour the cake batter into the tin and bake for an hour. The middle of the cake may still be slightly wet when you take the cake out, but it will firm up as it cools down.

Leave to cool completely in the tin as it is quite a damp cake and could collapse.


Baileys Cream Cheese Icing

Cream the butter and icing sugar together until well mixed.

Add the cream cheese in cubes slowly until incorporated.

Add in Baileys. Continue mixing for 5 minutes until the icing is light and fluffy.

Dollop lashings of the icing onto the top of the cake to recreate the froth on a glass of Guinness. If you are feeling particularly dexterous, slice the cake length-wise and fill the cake with the icing too (there will definitely be enough icing).