Believe it or not – this cake is surprisingly easy to do, even better than that – it tastes AMAZING!
I adapted the recipe from a Nigella Classic and lets just say I’m not going to have any trouble finishing the cake off alone.
So take a look at the fun tutorial below and keep your eyes peeled for a recipe for the best icing you have ever tasted!
- 275g Butter / Margarine
- 250ml Guinness
- 100g Cocoa Powder
- 400g Caster Sugar
- 2 Tsp Bicarbonate of Soda
- 2 Eggs
- 1 Tsp Vanilla Extract
- 300g Plain Flour
- 150ml Sour Cream / Buttermilk
- 300g Cream Cheese
- 250g Icing Sugar
- 125ml Double Cream
- 300g Dark Chocolate
- 175g Golden Syrup
Ok, have you got your ingredients ready? Let the fun begin…
Preheat your oven to 180oC and line your baking tins.
Pour the Guinness into a saucepan and add the margarine, stir until melted.
Transfer the warm mixture to a mixing bowl, then add the cocoa powder and sugar and mix.
Pour this into the warm mixture and mix thoroughly. Then add in the plain flour and guess what – another mix!
Finally add the bicarbonate of Soda, give it one final mix and transfer to your baking tins. Mine took about 50mins to cook!
While its cooling, you can make the amazing icing and modelling chocolate for decorating!
Just trust me, this tastes so good.
Beat the cream cheese – its should get quite runny. Then sift in the icing sugar.
As this stage, it should almost look like a thick glace icing. Then add the double cream and beat for a good few minutes until you have a thick icing.
Dip in finger, taste, and smile….
If you are able to put the icing down and in the fridge, you should probably make a start on your modelling chocolate.
Very simple to make, you will need 300g of Dark Chocolate and 175g of Golden Syrup. Melt the chocolate first.
Take off the heat, then pour in the Golden Syrup and stir in. It will look like its separating – but just mix in, then pop in the fridge to set.
Want to make a pint shaped cake?
I had a pint glass to help me with the sizing, I simply made 4 circles from the cake by cutting round the glass.
Two of the circles were small (for the bottom parts), then a large one (for the middle part) then finally a medium size for the top.
I carved the middle piece, so that the edges were curved.
Disaster struck – it wouldn’t stand up! So I used a lollipop stick to hold it up and popped it in the freezer for a while to firm up.
Almost there I promise! Grab your modelling chocolate, it should be easy to mould but may need some cocoa powder to stop it sticking to your fingers.
Roll it out and measure and cut the piece you need to wrap round the cake.
Pop your rolled out modelling chocolate to the side and cover your cake in the yummy icing.
Trim off the excess if you have any, it should be looking pretty cool by now.
Finally dollop some leftover icing on the top to make the head of the beer! You can stop here if you want, but I also felt the need to pipe the detail in white chocolate – just mark it out with a cocktail stick first.
And we are done! Sit back and admire your work…
Sneak Peak Alert! Tomorrow I’ll be showing you what to do with the leftover cake parts and icing – so don’t throw it away whatever you do!
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