💌 Chocolate Guinness Cake Supremacy 💌

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 170°C / 340°F and get your ingredients measured out and ready to go.

Step 2

Butter your loaf tin and line it with baking paper for easy removal. I use this method.

Step 3

To begin making your cake batter, melt your butter in a pan over medium. Once fully melted, remove from the heat and whisk in your Guinness and cocoa powder.

Step 4

Then add in your eggs, sour cream, vanilla, and sugar. Whisk until nice and smooth.

Step 5

In a large bowl, mix your dry ingredients together: the flour, bicarb of soda and salt. Slowly add your chocolate-y Guinness mixture to the dry ingredients, whisking until just combined.

Step 6

Pour your cake batter into the greased and lined loaf tin.

Step 7

Pop in the oven for 35-45 minutes. I normally check at the 30 minute mark, do the skewer test and if it doesn’t come out clean, leave it in for another 10, and check again.

Step 8

Remove your cake from the oven once ready. Leave it to sit in the loaf tin for about 10-20 minutes and then use your parchment paper to lift it onto a cooling rack. Once cool enough, you can ditch the paper.

Step 9

Meanwhile, make your vanilla cream cheese frosting. Ensuring that your butter is very softened and at room temp, add it to your stand mixer or a bowl with a hand mixer. Beat for 5 minutes, until smooth and creamy, then slowy add your icing sugar in parts.

Step 10

Once your icing sugar is fully mixed in and your mixture is looking fluffy, add your room temp cream cheese (I learnt the hard way that adding cold cream cheese to softened butter will ruin your consistency - and life!) and your vanilla. Continue mixing just until combined. You don’t want to mix for too long or it gets runny and gross.

Step 11

When your loaf cake is fully cooled, spread your icing on top. If you fancy, some chocolate gratings or shavings go great on top top.

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