This chocolate Guinness cake is an old favourite recipe of mine that I’ve made in various ways over the years, so it’s an original to The Usual Saucepans. It makes one 20cm cake, that you don’t even have to split to ice. If you want a more solid icing on top some recipes recommend melting white chocolate into the icing.
for the sponge:
3 large eggs
350g plain flour
350g caster sugar
100g cocoa powder
1 tsp vanilla extract
2 tsp bicarbonate soda
a pinch of sea salt
for the icing:
200g icing sugar
150g cream cheese
½ tsp vanilla extract
Start by preheating your oven to 180 C and lining a 20cm springform cake tin.
Put the butter in a medium sized saucepan and melt over a medium heat. Once it is melted, take off the heat, add in the cocoa and Guinness, then whisk until smooth. Set aside.
Into a large bowl sift your flour, bicarbonate soda, salt and sugar. Mix and then make a well in the centre and pour the Guinness mixture into the bowl. Get a large spatula and combine before cracking in the eggs one by one and mixing. Beat the mixture quite enthusiastically until it is smooth and glossy – this will get air into the mixture and help keep the sponge light.
Pour into your pre-lined cake tin and bake in the centre of the oven for about 50 minutes to an hour. To check if the cake is cooked press gently on the top – if it springs back poke a skewer into the sponge and if it comes out cleanly take out of the oven; if not, bake for another five minutes.
Once out of the oven, leave it to cool for 15 minutes in the tin, then remove and allow to cool completely on a wire rack.