Guinness chocolate cake
Appliance/Function:
Equipment
- 1 23cm / 9-inch springform tin
- Baking paper
- 1 Large bowl or stand mixer
Ingredients
Batter
- 1 cup Guinness beer
- 1 cup coconut oil or olive oil or butter
- 75 g cocoa powder
- 1 cup maple syrup or honey
- 150 g sour cream
- 2 eggs
- 1 tbsp vanilla extract
- 275 g flour or gluten-free
- 2 ½ tsp baking soda
Icing
- 300 g cream cheese
- ¼ cup maple syrup
- 2 tsp Cornflour
Instructions
Before you start
- Preheat the oven to 180 °C or 160 °C fan bake. Line a 23cm / 9-inch springform tin with baking paper.
Make batter
- Pour 1 cup Guinness beer into a small pot, add 1 cup coconut oil and heat until the oil is melted, remove from heat. Whisk in 75 g cocoa powder and 1 cup maple syrup. In a large bowl or stand mixer beat 150 g sour cream with 2 eggs and 1 tbsp vanilla extract. Pour the Guinness mixture into the large bowl and sift in 275 g flour and 2 ½ tsp baking soda. Whisk until just combined.
Bake cake
- Pour the batter into the prepared tin and bake for 45 minutes to an hour. Leave to cool completely in the tin on a cooling rack, as it's quite a damp cake.
Ice cake
- When the cake has cooled, you can sit it on a flat platter or cake stand. In a large bowl or stand mixer, lightly whip 300 g cream cheese, ¼ cup maple syrup and 2 tsp Cornflour until smooth and combined. Pour over the cake and use a spatula to spread evenly.
Nutrition
Calories: 482kcal | Carbohydrates: 49g | Protein: 7g | Fat: 31g | Saturated Fat: 22g | Cholesterol: 57mg | Sodium: 336mg | Potassium: 273mg | Fiber: 3g | Sugar: 23g | Calcium: 97mg | Iron: 2mg