I baked this cake on IrelandAM on 30th September 2016
This cake is beautifully moist and the Guinness adds a deep richness to the chocolate flavour. Serve plain or add a topping of Baileys flavoured buttercream icing. This recipe bakes 2 x 2lb (900g) loaves, or you can bake it in an 8″ cake tin to make a sandwich cake – it may need to bake a bit longer if you bake in a cake tin.
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400g Caster Sugar
80g Cocoa powder
1 tsp vanilla extract
280g Plain flour
2 tsp baking powder[/right]
In a saucepan melt the butter with the Guinness. When butter is completely melted, remove from the heat and allow to cool slightly.
In a separate bowl mix together the caster sugar and cocoa, add this to the slightly cooled Guinness/butter mix.
In a jug measure out the buttermilk and add the 2 eggs and vanilla extract. Lightly whisk together.
Add the buttermilk mix to your chocolate Guinness mix.
In the bowl of a stand mixer (or you can use a bowl and hand mixer) sieve the plain flour and baking powder together.
With the mixer on slow speed, slowly pour the chocolate mix into the flour until combined. Finish by hand to make sure there are no flour pockets in the batter.
Divide your batter between 2 lined 2lb loaf tins.
Bake in a preheated oven 160 degrees for 35-40 minutes.
Baileys Cream Cheese Icing
This icing can be used to top the loaf cakes, or used to fill a sandwich cake. You may need to double the recipe if you want to ice the top and outside of the sandwich cake too.
400g Icing sugar sieved
150g soft butter
50g cream cheese
3 tablespoons Baileys Irish Cream Liqueur (more or less to taste!)
Using a stand mixer or a bowl and hand mixer, combine the above ingredients on a slow speed first to mix together and then gradually increase the speed for a couple of minutes to whip it to a soft icing.