Recipe Monday: Gemma’s Chocolate Guinness Cake

Chocolate Guinness Cake. Photo by Gemma Thomas.

Chocolate Guinness Cake. Photo by Gemma Thomas.

To mark the London 2012 Olympic Games, we held an event to celebrate baking around the world.  Bakers were invited to bring something from one of the 202 participating countries.  In line with her Irish heritage, Gemma brought along this rich and decadent chocolate Guinness cake with the famous white top: a cream cheese frosting.

For the cake
300ml Guinness
250g unsalted butter, at room temperature
85g cocoa powder
250g caster sugar
150g light soft brown sugar
2 eggs
1tsp vanilla extract
90g natural yoghurt
50ml whole milk
280g plain flour
2 tsp bicarbonate of soda
½ tsp baking powder

For the frosting
50g unsalted butter, at room temperature
350g icing sugar, sifted
150g full-fat cream cheese
Cocoa powder, for dusting

Preheat the oven to 175ºc / 350º f / gas 4.  Grease a 9-inch springform cake tin and line with greaseproof paper.

Place a saucepan over a medium heat and add the Guinness and butter, stir together until the butter has melted.  Remove the pan from the heat and leave to cool for a few minutes.  Stir in the cocoa powder and sugars until fully incorporated.

In a separate bowl, gently whisk together the eggs, vanilla extract, yoghurt and milk and add this to the mix.

Transfer the mixture into the bowl of a freestanding mixer and sift in the flour, bicarbonate of soda and baking powder.  Using the paddle attachment, mix on a medium speed until all of the ingredients have been incorporated.  Scrape into the prepared cake tin and bake in the centre of the oven for approximately 45 minutes, until risen and the sides have shrunk away from the cake tin.  Leave to cool in the tin for 20 minutes then transfer to a wire rack to cool completely.

To make the frosting, whisk the butter, with a handheld mixer or in the bowl of a freestanding mixer with the whisk attachment, until light and fluffy.  Add the icing sugar and continue to mix until there are no lumps.  Finally, add the cream cheese and whisk until the frosting is light and fluffy.  Using a palette knife, cover the top of the cooled cake with the frosting.  Dust with cocoa powder.

Adapted from a recipe by the Hummingbird Bakery.

More of Gemma’s recipes can be found on her blog, The Boozy Rouge.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s