for the cake;
125 mL guinness
40 g unsalted butter
25 g cocoa powder
85 g sugar
25 g heavy cream
1 small egg
1 teaspoon vanilla extract
75 g flour (use T55 in France)
2 teaspoon baking powder
*The cream cheese here in France tends to be much softer / runnier than the cream cheese in Canada, so depending on where your cream cheese is from, you may require less icing sugar. Just add the sugar a bit at a time, until the desired consistency is reached. It should be fairly thick, but not as thick as icing!
Prepare the bundt pan by buttering the sides and dusting with flour. Preheat the oven to 180°C (~350°F).
Combine the guinness, butter, cocoa powder, and sugar in a medium pot, and cook over medium heat while whisking, until the butter is completely melted and the ingredients are well combined and smooth. Set aside to cool slightly.
In a small container, whisk together the cream, egg, and vanilla extract. In a separate bowl, whisk together the flour, baking powder, and salt. Alternate adding the cream/egg mixture and the flour mixture to the guinness mixture in the pot in two batches, stirring until just combined.
Pour the batter into the prepared bundt pan, and bake for 20 to 22 minutes, until a toothpick inserted into cake comes out clean. Allow the cake to cool on a wire rack in the pan, only turning the cake out once nearing room temperature.
Prepare the cream cheese glaze; Whisk the cream cheese and vanilla extract together until smooth, and then whisk in the icing sugar. Transfer the glaze to a squeezy bottle (or use a spoon, or a zip top bag with the corner snipped) and drizzle over the cake.
© Half-Baked by Liz
*See original blog post here.