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.
Lidl Rugby Brunch Club Guinness cake
Ingredients
12
servings
-
- 200 ml
- 100 g
- 200 g
- 75 g
- 20 g
- 200 g
- 1 tsp
- 2
-
For the icing
- 200 g
- 50 ml
- 300 g
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Preparation
Preheat the oven to 180°C/160°F fan/gas mark 4. Lightly butter a 23cm cake tin.
Cut the butter and chocolate into small cubes and place in a heatproof bowl over a pan of simmering water until it melts together.
Remove from the heat and let it cool to room temperature, then stir in the Guinness!
In a separate bowl, mix the flour, cocoa and baking powder until combined.
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.
Add half the flour-cocoa to this mixture, then combine again. Finally, beat in the remaining mixtures.
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).
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.
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.
