« Back

Lidl Rugby Brunch Club Guinness cake

Baking

Rate Add to favourites

This recipe has been added to your favourites

This recipe has already been added to your favourites

Cookies have to be enabled to store favourites.

40 mins
(5)
Duration
Difficulty
5 Rating
Print Suggest

This recipe has been added to your favourites

This recipe has already been added to your favourites

Cookies have to be enabled to store favourites.

Method

Preparation time: 30 mins
Cooking time: 40 mins

This smooth, moist, and deliciously dense Guinness cake is the perfect accompaniment to those early morning kick-offs. The cocoa and sugar balance the stout’s bitter taste to create a sweet, rich, chocolatey treat.

  1. Preheat the oven to 180°C/160°F fan/gas mark 4. Lightly butter a 23cm cake tin.
  2. Cut the butter and chocolate into small cubes and place in a heatproof bowl over a pan of simmering water until it melts together.
  3. Remove from the heat and let it cool to room temperature, then stir in the Guinness!
  4. In a separate bowl, mix the flour, cocoa and baking powder until combined.
  5. In a third bowl, beat the eggs and sugar with an electric mixer until fluffy (it should take around 2-3 minutes) - then beat in half the Guinness-chocolate mixture until combined.
  6. Add half the flour-cocoa to this mixture, then combine again. Finally, beat in the remaining mixtures.
  7. Pour the cake mix into your tin and bake for approx 40 minutes. (When a toothpick comes out of the centre clean, your cake is ready).
  8. While the cake is baking, beat the double cream into the cream cheese, and begin to add your icing sugar bit by bit - you want the icing to sit on the cake like the head of a pint.
  9. Once the cake is out of the oven, leave to cool for around 10-20 minutes in the tin, then pop it onto a wire rack, ice, and serve. Try adding some chocolate curls to the top for an extra touch. Winner.