Rich, chocolatey and perfect for any St Patrick’s Day celebrations - this cake is made to resemble a pint of Guinness. A rich chocolate cake, and smooth frothy top, it’s such a simple cake to make and prepare and it’s easily one of my favourite chocolate cake recipes - and the best part is that the cake is actually better eaten the next day as the icing and cake settle together. Enjoy. x
Preheat oven to 180C/350F, butter and flour a 25 cm cake pan. In a small saucepan add butter, cocoa and Guinness and warm over a medium to low heat, stirring until butter has melted. Set aside for 5 to 10 minutes to cool slightly. Add flour, baking soda and sugar to a large mixing bowl and whisk together until combined. Pour in the chocolate and Guinness mixture, and mix on a low speed, add the vanilla, eggs and sour cream – increase the speed and beat until well combined. The batter should be thick and dark chocolate in colour.
Pour the batter into the prepared cake pan and bake for around 45min or until a skewer inserted comes out clean. Allow to cool for 10min in the pan before turning onto a wire rack to cool completely before icing.
Cream Cheese Icing
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, and then continue mixing on low speed until fully combine.
Place cooled cake on a cake stand and add the icing, spreading out just to the edge without going over the side until the cake resembles a pint of the Guinness!