Since Easter is almost upon us the chosen theme for this months cookalong was Chocolate (and with the rather cool twitter hashtag of #chocalong might I add) This proved very popular with the Foodies. Lets face it, there’s not too many who don’t love a bit of chocolate now is there?
The first recipe I chose is from a book called Baking Magic by Kate Shirazi that I picked up on a trip to TK Maxx absolutely AGES ago and since then, like a lot of the cookbooks I buy, it has been sat on the bookshelf looking pretty. A few days after the cookalong, child #1 and I were going to visit the Guinness Storehouse so we thought a Chocolate Guinness cake would be kind of appropriate. Also, we thought it sounded a bit unusual (to us anyway) so we were dying to find out what it would turn out like and how would it taste!
I didn’t make any kind of frosting or icing as Kate states in the book: “I don’t think the cake requires any form of icing – it is gorgeous just cut into manly slabs.”
So that’s what we did and you know what? She was right. It was gorgeous!
110g butter, softened
275g light soft brown sugar
2 large eggs
200ml draught Guinness
175g plain flour
50g cocoa powder
1tsp bicarbonate of soda
1/2tsp cream of tartar
Preheat oven to 180ºc
Cream the butter and sugar together until pale and fluffy.
Beat in the eggs a little at a time. Add the Guinness and mix well.
Add the dry ingredients and carefully fold into the wet ingredients (as ever I cheated by using the mixer on the lowest setting)
Pour into the prepared tin. Bake for 40-45 minutes or until a skewer comes out clean.
If you think the top of the cake is getting a little over done, cover with some greaseproof paper while it finishes cooking.
Allow the cake to cool in the tin for at least 30 minutes. The reason being, the cake is quite moist and it WILL fall apart if you try to move it any earlier (guess who couldn’t wait?!)