Guinness, Cream & Coffee Cake
If you like Guinness, coffee and cake, you’re going to like this.
ingredients
Serves 10- 12
4 tsp instant coffee
50ml dark rum
100ml Guinness
250g butter, cubed plus extra to grease
50g cocoa powder
200g caster sugar
150g soft light brown sugar
3 eggs, beaten
1 tsp vanilla extract
150ml sour cream
280g plain flour
2 tsp bicarbonate of soda
For the icing
2 1/2 tbsp instant coffee
160ml double cream
70g butter, room temperature
400g icing sugar
instructions
Preheat the oven to 180C/160C fan/gas 4. Butter two deep 20cm cake tins and line with baking paper.
Dissolve the coffee with 150ml boiling water in a large pan and pour in the rum and Guinness. Bring to a simmer and stir in the butter and warm until just melted. Take off the heat and whisk in the cocoa and sugar, followed by the eggs, then the vanilla and sour cream. Finally, whisk in ½ teaspoon of salt, flour and bicarbonate, and whisk until smooth.
Divide the batter between the tins and bake 30-40 minutes or until an inserted skewer comes out clean. Leave to cool in the tins for 15 minutes, then transfer to a rack to cool completely.
To make the icing, combine the coffee with 1 tablespoon of boiling water and allow to cool. Beat 100ml of the cream until you have soft peaks and put to one side for a moment.
In a large bowl, beat the butter until soft, then sift in the sugar and a pinch of salt and add the cooled coffee and the remaining 60ml of unbeaten cream. Whisk until combined.
Take a third of the icing and whisk in the reserved beaten cream. Use this to spread over the bottom half of the cake and gently place the other half on top.
Spread the remaining icing on top, using as little or as much of the icing as you fancy. Top with something crunchy, such as chopped walnuts, crushed Crunchie bars or scrunched-up cornflakes combined fried with butter and sugar.