This pure delight of a cake is perfect for a St Patrick’s Day treat or just to share with friends. It’s intense in flavour and so moist that you will want to make it again and again!
Guiness Coffee & Chocolate Cake
Equipment
- 1 Loaf Tin lined
Ingredients
- 125 ml Guinness Coffee Beer
- 125 g unsalted butter cut into cubes
- 40 g strong cocoa powder
- 200 g dark brown sugar
- 100 ml buttermilk* (see how to make your own)
- 1 large Free range egg preferably at room temperature
- 1 tsp Coffee extract – optional I used Neilsen & Massey
- 140 g Plain flour – sieved
- 1.25 tsp Bicarbonate of soda (1 and a quarter teaspoons are required)
- For the topping
- 200 g Icing sugar sieved
- 100 g Unsalted softened butter
Instructions
- Heat the oven to 160°C Fan. Line your loaft in with baking parchment or loaf tin liner.
- Pour the Guinness into a deep saucepan, add the cubed butter and heat until the butter's melted.
- When the butter's melted, remove from the heat add in the sugar and cocoa powder and stir until sugar has dissolved.
- In a mixing bowl combine the egg and buttermilk and whisk together to fully combine(see notes for how to create your own buttermilk).
- Then add the beer mixture and coffee extract if you are suing it and whisk again.
- Then sieve the flour and bicarbonate of soda and add to the mixture. Whisk briefly so everything is fully combined.
- Pour into the loaf tin and bake on the middle shelf of the oven for 30 – 35 minutes. To check if its cooked insert a cocktail stick into the middle, if it comes out clean its cooked. If its covered in cake mixture bake for another few minutes.
- When it's out of the oven leave it in the loaf tin to cool completely.
- To make the coffee buttercream topping: beat the softened butter, until paler in colour and then add the sieved icing sugar and beat until soft and fully combined. Add in the coffee extract and combine. Transfer to a piping bag so its ready for to decorate the loaf cake when its cooled.
- When it's ready, tuck in and enjoy. This cake can be stored in an airtight tin for around 3 days.
Notes
To make your own buttermilk you will need:
25ml of freshly squeezed lemon juice
75ml whole milk
Add both ingredients to a jug and stir. Set aside for 5minutes, it will look curdled but thats ok. After 5 minutes its ready to use.
