Cooking
Irish Chocolate Cake
Irish chocolate cake perfect for St Patrick’s Day
Ingredients
Cake
250ml Guinness or Murphy’s stout
250g butter
200g caster sugar
200g soft brown sugar
80g cocoa powder
150ml sour cream
2 large eggs
1 tablespoon vanilla extract
275g plain flour
2½ teaspoons bicarbonate of soda
Topping
115g cream cheese, room temperature
45g butter, room temperature
300g icing sugar
1 teaspoon vanilla extract
Method
- Preheat oven to 180°C/ fan 160°C/gas mark 4. Line a 23cm springform tin and set aside.
- In a large pan heat the stout you are using, butter, sugars and cocoa powder -stirring until melted.
- Beat the sour cream, eggs and vanilla in a separate bowl and whisk into the stout/butter mixture. Fold in the flour and bicarbonate of soda.
- Pour the batter into the lined tin and bake for 45 minutes. Leave to cool completely in the tin.
- When the cake is cold, transfer it to a serving plate ready to ice.
- Lightly whip the cream cheese, butter and vanilla until smooth, sieve the icing sugar over and beat to combine.
- Ice the top of the cake to resemble the famous pint.