Who want’s a rich dark booze-oozing sponge paired with a tangy cream frosting? You do!
Preheat the oven to 170°C / 325°F / gas mark 3 and gather your ingredients.
For the Guinness chocolate cake’s sponge you will need:
- 250ml (9fl oz) Guinness
- 250g (9oz) unsalted butter
- 80g (3oz) cocoa powder
- 400g (14oz) caster sugar
- 2 eggs
- 280g (10oz) plain flour
- 2 tsp bicarbonate of soda
- ½ tsp baking powder
- 1 tsp vanilla essence
- 140ml (5fl oz) buttermilk
For the frosting you will need:
- 50g (1 ¾ oz) unsalted butter, softened
- 300g ( oz) icing sugar
- 125g (4 ½ oz) full fat cream cheese – such as Philadelphia
- Cocoa powder for dusting – optional
- One 23cm (9in) diameter spring-form cake tin
Line the bottom of the cake tin with baking parchment.
Empty the Guinness into a saucepan, add the butter and gently heat until it has melted. Remove from the hob and stir in the cocoa powder and sugar. In a separate bowl mix together the eggs, vanilla essence and buttermilk by hand, and then add it to the mixture in the pan.
Sift together the remaining sponge ingredients into a large bowl. Here you can either use a mixer with paddle attachment, or hand electric whisk on a low speed. Pour in the contents of the pan, scrape all the goodness off the sides of the bowl and mix it all together!
Pour the batter into the prepared cake tin and bake for 45 mins (ish) or until your sponge bounces back when lightly pressed or we like the trusty skewer tricky – insert one into the middle of the cake and its ready when it comes out clean! Remove the cake from the tin onto a wire rack, make sure its cold to touch before you frost it!
Back to the mixer! Combine the butter and icing sugar together until all the large lumps are gone – it should turn to a sandy mixture. Add the cream cheese and mix on a low speed, then increase the speed gradually until its all light and fluffy!
Top your cake GENEROUSLY with the cream cheese frosting, and a light dusting of cocoa powder if it takes your fancy.