Guinness chocolate cake recipe for Christmas

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Have your Guinness and eat it this Christmas too with this delicious Guinness Chocolate Cake Recipe!

It’s chocolatey, that includes Guinness, and you can decorate the top of the cake with the children as usual. The perfect solution!

Warning: the probability that there are leftovers of this cake is zero!

Guinness Chocolate Cake Recipe

Ingredients:

  • 1 cup / half pint (250 ml) Guinness
  • 1 cup (250 g) unsalted butter
  • 3/4 cup (75g) cocoa
  • 3 1/3 cups (400g) powdered sugar
  • 2/3 cup (142 mL) sour cream
  • 2 eggs
  • 1 tablespoon of real vanilla extract
  • 2 1/4 cups (275g) plain flour
  • 2 1/2 teaspoons of baking soda
  • 1 1/3 cups (300g) Philadelphia Cream Cheese
  • 1/2 cup (125 mL) double cream or whipping cream

Method:

Preheat the oven to 350 ° F / thermostat 4 (180 ° C), butter and line a 9 inch (23 cm) springform pan.

Pour the Guinness in a large, wide saucepan, add the butter – in spoons or slices – and heat until the butter is melted, at which point you should stir in the cocoa and sugar.

Beat the sour cream with the eggs and vanilla, then pour it into the dark beer pan, buttered and finally stir in the flour and baking soda.

Pour the cake batter into the buttered and lined mold and bake for 45 minutes to an hour. Let cool completely in the pan on a wire rack because it is a fairly moist cake.

When the cake is cold, place it on a flat plate or cake stand and continue with the frosting. Lightly whip the cream cheese until smooth, sift it over the icing sugar, then beat them both together. You can also do this in a food processor, putting in the unsifted icing sugar first and blitzing to remove any lumps before adding the cheese.

Add the cream and beat again until you get a spreadable consistency. Frost the top of the cake black so that it looks like the famous pint’s frothy top.

Source: www.florencefinds.com.

* Originally published in 2011, last updated in December 2020.

What is your favorite Recipe who uses a Guinness scoop? Let us know in the comments!

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