Deep, dark and rich with a foaming, creamy head – lovers of Guinness will adore this Guinness and blackcurrant chocolate cake.
There are many recipes out there for similar cakes but we used the Hummingbird Bakery as the main inspiration.
Our version uses goat’s butter to keep it free from cow’s-milk and rice milk with lemon juice instead of buttermilk to make sure it was soya-free too.
Guinness and blackcurrant chocolate cake
Deep and dark below with a foaming, creamy head on top – simply delicious.
Ingredients
- 200 ml 9fl oz Guinness
- 50 ml 2 fl oz blackcurrant cordial – undiluted
- 250 g 9oz butter
- 100 g 4oz cocoa powder
- 400 g 14oz caster sugar
- 2 eggs
- 1 teaspoon vanilla essence
- 140 ml 5fl oz rice milk or alternative with a teaspoon of lemon juice
- 280 g 10oz plain flour
- 2 teaspoons bicarbonate of soda
- ½ teaspoon baking powder
- For the icing
- 80 mls rice milk
- 175 g white non-dairy chocolate
- 120 g icing sugar sieved
Instructions
- Preheat the oven to 170°C/gas mark 3, then line the base of a 23cm (9in) diameter spring-form cake tin with baking parchment.
- Pour the Guinness into a saucepan, add the butter and gently heat until it has melted. Remove the pan from the heat and stir the cocoa powder and sugar into the warm liquid.
- Mix together the eggs, vanilla essence and milk by hand in a jug or bowl, and then add this to the mixture in the pan.
- Sift together the remaining sponge ingredients into a large bowl and mix well until all the ingredients are incorporated.
- Pour the batter into the prepared cake tin and bake for approximately 60 minutes or until the sponge bounces back when lightly pressed and a skewer inserted into the middle of the cake comes out clean.
- Set aside to cool, and then remove from the tin on to a wire rack, making sure the cake is cold to the touch before you ice it. leaving it to rest overnight is best.
- For the icing
- Break the chocolate into small pieces.
- Heat the rice milk in a small pan until boiling and stir in the chocolate until it has melted.
- Remove from the heat and whisk in the sieved icing sugar..
- Set aside to cool before spreading on the cake.
Other recipes you may like:
• Cinnamon Cappuccino Fudge
• Coconut ice
• Gingerbread cake