Dark Guinness Cake

With Jameson Cream Icing

Chef

Patrick Taylor

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Cookbook

An Irish Country Cookbook: More Than 140 Family Recipes from Soda Bread to Irish Stew

Published by Forge Books

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Editor's Note: Sweeten up your sweet tooth with this delicious Dark Guinness Cake With Jameson Cream Icing! It's rich, chocolatey, and everything you'd want in a dessert. This Irish cake recipe is one for the books, be sure to save this for your next occasion. The Jameson Cream Icing is a must for this decadent cake recipe. The combination of the rich chocolate (and Guinness) cake and the Jameson cream icing is a match made in heaven!

Serves12 or more

CostInexpensive

Easy

Total TimeUnder 2 Hours

Ingredients

For the Cake
9 ounces Guinness
8 ounces unsalted better
14 ounces superfine sugar
3 ounces unsweetened cocoa powder
4 1/2 ounces sour cream
2 eggs
1 tablespoon vanilla extract
10 ounces all-purpose flour
2 1/2 teaspoons baking soda
Cream Topping
8 ounces cream cheese, softened
4 ounces confectioners' sugar
4 1/2 ounces whipping cream

Instructions

Preheat the oven to 350°F/180°C. Line a 9- inch/23-cm springform pan with parchment paper and grease and fl our it.
Pour the Guinness into a large saucepan, add the butter, and melt gently. Now remove the pan from the heat and whisk in the sugar and cocoa. Beat the sour cream, eggs, and vanilla together and pour into the batter. Fi nally, sift the flour and baking soda and whisk them in, then pour the batter into the baking tin. Bake for about 40 minutes, until risen and springy to the touch. Allow the cake to cool in the tin for a few minutes, then turn out onto a wire rack to cool completely. Now decorate the cake by spreading the cream topping over it so it looks like a properly poured pint of Guinness with a great head on it.