Half-Baked by Liz  recipes, crafting, & other fun things

Chocolate Guinness Cake

August 23, 2016 / by Liz

Chocolate Guinness Cake

Yield: One 6" Cake (double the recipe for a standard-size bundt pan)

Chocolate Guinness Cake

Ingredients

    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
  • pinch salt
    ----------------------------------------------------
    for the cream cheese glaze;
  • 100 g cream cheese
  • 1 teaspoon vanilla extract
  • 200 g icing sugar*
    ----------------------------------------------------
    *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!

Instructions

  • 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.
  • *See original blog post here.

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