This recipe is adapted from the trusty hummingbird bakery cookbook – Cake Days. An absolutely fabulous book, with really easy to follow recipes good enough for even the most amateur of cooks.
23cm cake tin
- 250ml guinness
- 250g unsalted butter
- 80g cocoa powder
- 400g caster sugar
- 2 eggs
- 1tsp vanilla essence
- 140ml buttermilk
- 280g plain flour
- 2 tsp bicarb
- 1/2tsp baking powder
- 50g unsalted butter
- 300g icing sugar
- 125g full fat cream cheese
- cocoa powder to dust
- Preheat oven to 170 deg. Line the base only of the cake tin with greaseproof paper.
Melt the butter and guinness in a saucepan.
Remove from heat and add sugar and cocoa powder
Separately mix together the eggs buttermilk and vanilla then add this mixture to the pan and mix well.
Sift remaining ingredients for sponge into a free standing mixer then gradually add the mixture from the pan, beating on a low speed until all incorporated.
Pour into tin and bake for approx 45mins until bouncy and a skwere inserted into the middle comes out clean.
When cool, turn out onto a plate/wire rack to cool completely.
Using freestanding mixer – mix together the butter and icing sugar for the frosting until sandy texture then add cream cheese and beat thoroughly until fluffy.
Ice and dust with cocoa powder!
Yum! The guinness added keeps the sponge really moist and there is a dark intense flavour that goes really well with the light cream cheese frosting. Now I have to work on my icing technique…..