We’ve all had days where we’ve got people coming round for dinner and we’re running late for whatever reason but still have to make something for dessert. Cue panic! I had that feeling lately when my boyfriend’s parents were coming round for dinner and I needed something quick, sweet and tasty.
I spotted a can of Guinness lying at the back of the fridge (it hadn’t been there that long…honest) so I thought I’d sift through my cookbooks for a recipe that incorporated it. Once again my trusty Hummingbird Cake Days book came to the rescue again! Crisis averted.
This was a super quick and easy cake to make and, as usual, it came out looking exactly like the one in the book with a beautiful cream cheese frosting. It was moist (I hate that word but it’s such a good cake adjective), decadent and so tasty. It went down a treat! Excuse the pun…
250ml Guinness (I didn’t realise until I started baking that the 200-year-old can in our fridge was ‘mid-strength’ but it still worked fine, though I was worried my dad would disown me for having anything less than full strength alcohol in the house)
250g unsalted butter
80g cocoa powder
400g caster sugar
2 free range eggs
1tsp vanilla essence
280g plain flour
2tsp bicarbonate of soda
1/2 tsp baking powder
For the frosting
50g unsalted butter
300g icing sugar
125g full-fat cream cheese
Cocoa powder for dusting (optional but pretty)
- Preheat oven to 170C and line the base of a 20cm cake tin with greasproof paper.
- Heat the Guinness and butter in a saucepan, remove from the heat and stir in the cocoa powder and sugar.
- Mix the eggs, vanilla essence and buttermilk and then add to the Guinness mixture.
- Sift the remaining ingredients into a large bowl or freestanding mixer. Set your mixer or a hand-held whisk on low and pour in the Guinness mixture. Mix well until everything is combined.
- Pour the batter (it will be quite runny but this is normal) into the cake tin and bake for around 45 minutes or until you have a lovely bouncy sponge which springs back when lightly pressed. Let it cool completely and then turn out.
- Make the frosting by mixing the icing sugar and butter together until sandy. Add the cream cheese and mix further until combined and light and fluffy.
- Spread the frosting all over the gorgeous cake and sprinkle with cocoa powder to finish. Serve to very impressed in-laws with a generous amount of double cream, because who’s got time for calorie counting these days?
Here’s my little weirdo cat on his radiator bed. If anyone can work out what’s going on with his legs please let me know.