Saint Patrick’s Day celebrates all things Irish, in honor of Saint Patrick who converted Ireland to Catholicism in the late 5th century. It’s a day where people come together over food and drink and don their greenest attire. This year we celebrated this cultural holiday with a nice big slice of chocolate Guinness cake! The cake itself is rich, moist and the slight bitterness of the Guinness is balanced out by just the right amount of sugar. Topped with a silky smooth sour cream frosting, this cake resembles a pint of stout!
- 250ml Guinness (1 cup)
- 250g unsalted butter, roughly chopped
- 75g cocoa powder
- 400g caster sugar
- 150ml sour cream
- 2 eggs (preferably free-range)
- 1 tbsp. vanilla extract
- 2 cups plain flour
- 2 ½ tsp. baking soda
- 300ml sour cream (or cream cheese if you prefer)
- ½ cup whipping cream
- 1 ¼ cup soft icing sugar
- 1 tsp. vanilla extract
- 1. Preheat the oven to 180 °C and line and grease a 23cm springform tin.
- 2. In a medium saucepan heat the Guinness and butter over a low heat until the butter has melted. Remove from heat and whisk in the cocoa powder and sugar. Leave aside.
- 3. Beat the sour cream with the eggs and vanilla then pour into the saucepan containing the butter mixture. Mix well.
- 4. Finally sift in the flour and baking soda and whisk until mixture is well combined.
- 5. Pour cake batter into prepared tin and bake for approximately 45 minutes or until a skewer inserted into the centre of the cake comes out clean. Leave to cool completely in the tin on a cooling rack.
- 6. Once the cake is cold, transfer on a cake stand. To make the icing, whisk the sour cream with the cream until smooth. Sieve over the icing sugar and add the vanilla extract. Whisk mixture until firm peaks form. (Do not over whisk otherwise cream will curdle). Ice the top of the cake and enjoy!
- You can substitute the sour cream in the icing with cream cheese.
- The cake does not have a "stouty" taste and the bitterness is balanced by just the right amount of sugar.
“Top o’ the mornin’ to ya!”