Directions
- 1Combine Guinness and butter in a saucepan over medium-low heat until butter melts. Remove from heat, add cocoa powder and caster sugar, and whisk until blended.
- 2Combine all cake ingredients and bake at 160°C for 55-60 minutes or until a skewer inserted comes out clean.
- 3Let cake cool completely in the pan on a wire rack.
- 4Beat together icing sugar, Mascapone, double cream, vanilla extract and a pinch of salt in a stand mixer until thick and creamy.
- 5Frost the cooled cake with the cream cheese frosting, making it resemble the head of a Guinness.
Ingredients
- 240 ml Guinness stout
- 140 g salted butter
- 70 g cocoa powder
- 2 Tbsp Black Cocoa Powder
- 300 g Dark Brown Sugar
- 55 g Golden Caster Sugar
- 180 ml sour cream of crème fraiche
- 2 large eggs
- 4 g Flaked Salt
- 2 Tbsp vanilla extract
- 250 g plain flour
- 2.5 tsp baking powder
- 140 g icing sugar
- 300 g Mascapone
- 200 ml double cream
- 1 Tbsp Vanilla Extract
- 1 Pinch salt
Equipment
large saucepanwhisk23cm cake tinwire rackstand mixer with beater attachmentspatula
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