Table of Contents
1 cup Guinness (dark beer) 1/2 cup butter, cubed. 2 cups sugar. 3/4 cup baking cocoa. 2 large eggs, beaten. 2/3 cup sour cream. 3 teaspoons vanilla extract.
A smooth, moist, deep-flavoured cake that even non-Guinness lovers will adore due to the bitter Guinness offset by the sugar and cocoa. I’ve based this on the Nigella Lawson cake, however (I feel) improved on the proportions of ingredients and baking time after baking this at least a dozen times to date.
Pre-heat your oven to 180 degrees Centigrate (170 for fan-assisted ovens), or gas mark 4. Lightly butter a 23cm push-base cake tin. Measure out the Guinness, making sure to let any foam dissipate, and pour it into a wide, deep saucepan. Cut the butter into small cubes, and add it to the pan.
The chocolate Guinness cake here is simple but deeply pleasurable, and has earned its place as a stand-alone treat. Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice. For the cake: heat oven to 350 degrees.
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