If you´re looking for an easy, but impressive, chocolate cake recipe that is as light as a feather and a real crowd pleaser, you’ve come to the right place! You don´t even need to get the electric mixer out – all you´ll need is a hand whisk and a wooden spoon.
Our adaptation of a traditional chocolate Guinness cake is the perfect finale to a rich meal because it´s as far from sickly sweet and stodgy as could be.
Made with sour cream (or substitute Greek yoghurt and lemon juice), it´s nicely moist with a lovely open, light texture.
Good quality cocoa powder gives an intense chocolately hit that´s balanced by the bitterness of the Guinness.
This dessert recipe is definitely a winner and a firm favourite with guests!
CHOCOLATE GUINNESS CAKE
Makes: 1x 27cm round cake (cuts into 12 large, or 16 smaller, slices)
Takes: 1 hour 10 (20 mins to prep, 50 mins to cook)
Oven Temp: 160C fan – and starts off on the stove top!
Feels: Very decadent, but it´s surprisingly, moist and light
- 250ml Guinness (or dark stout)
- 250g butter
- 75g cocoa powder
- 400g caster sugar
- 150ml sour cream (or substitute 1x 110ml tub of greek yoghurt, mixed with 1 tbs lemon juice)
- 2 large eggs
- 1 tbs vanilla extract
- 275g plain flour
- 2.5 tsp bicarbonate of soda
First of all, preheat the oven to 160C fan and prepare the cake tin (we use a 27cm spring-form tin) by rubbing the inside with butter, or spraying with a light cooking spray.
In a medium saucepan, gently melt the butter and caster sugar over a low heat. Don´t overheat this as you´ll be adding eggs shortly and don´t want them to cook/scramble!
Add the Guinness, cocoa powder and vanilla extract and mix with a whisk (or fork) to thoroughly combine. Then remove from the heat.
At this point, try not to just drink it because it will smell delicious and fill the kitchen with a rich, chocolatey aroma that´s hard to resist!
In a separate bowl, beat together the sour cream and the two eggs (if you´re not using sour cream and are substituting Greek yoghurt and lemon juice, first mix those two ingredients together and leave to stand for 10 minutes ‘ then just use as if it were sour cream).
Slowly pour the egg/cream mixture into the chocolatey pan, stirring constantly to avoid scrambling the eggs until thoroughly mixed in and any traces of the eggy mixture have disappeared.
Next, sieve in the plain flour and bicarb and stir together until completely incorporated. The cake batter mixture will thicken and small bubbles will begin to appear, showing that the bicarb is doing its thing!
Pour the batter into the prepared (27cm round) cake tin and immediately transfer into the preheated oven.
Check the cake after 50 minutes to see whether is cooked. It´s cooked when a skewer pushed into the center of the cake is clean (with no traces of cake mix) when it´s removed. If it´s not quite done, return it to the oven for 3 minutes before testing it again.
Once cooked, place the cake tin on a wire rack to cool at room temperature for 15 minutes before removing the outer ring. Leave the cake to cool fully before removing from the base and slicing.
The cake is easiest to cut cleanly when fully cooled.
The cake is delicious as it is, without a topping or filling. Instead, we serve it with a dollop of Greek yoghurt, or a side of vanilla ice cream and strawberries.