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CHOCOLATE GUINESS CAKE.jpg

Chocolate and Guinness Cake

If your looking for a chocolate cake with a little wow factor then this is it.  A beautiful fudge like cake with a lovely earthy flavour, which is balanced out perfectly with the sweetness of the cream cheese icing.

CHOCOLATE GUINNESS CAKE

INGREDIENTS

Makes: about 12 slices

FOR THE CAKE

250 ml guinness

250 g unsalted butter

75 g cocoa powder

400 g caster sugar

142 ml sour cream

2 large eggs

1 tablespoon vanilla extract

275 g plain flour

2½ teaspoons bicarbonate of soda

FOR THE TOPPING

300 g cream cheese

150 g icing sugar

125 ml double cream (or whipping cream)

METHOD

1.       Preheat the oven to gas 180°C/350ºF, and butter and line a 23cm / 9 inch springform tin.

 

2.       Pour the Guinness into a large wide saucepan, add the butter - in spoons or slices - and heat until the butter's melted, at which time you should whisk in the cocoa and sugar. Beat the sour cream with the eggs and vanilla and then pour into the brown, buttery, beery pan and finally whisk in the flour and bicarb.

 

 

3.       Pour the cake batter into the greased and lined tin and bake for 45 minutes to an hour. Leave to cool completely in the tin on a cooling rack, as it is quite a damp cake.

 

4.       When the cake's cold, sit it on a flat platter or cake stand and get on with the icing. Lightly whip the cream cheese until smooth, sieve over the icing sugar and then beat them both together. Or do this in a processor, putting the unsieved icing sugar in first and blitz to remove lumps before adding the cheese.

 

 

5.       Add the cream and beat again until it makes a spreadable consistency. Ice the top of the black cake so that it resembles the frothy top of the famous pint.