I don’t really need
to tell you that December is a busy month. It’s just a time of year that
literally everyone is busy.
For example this
week there was a birthday, my sister arrived from America to visit, a Christmas
fair, and tomorrow we still have a birthday party to attend!
Then Sunday I am
making and baking the stuff I didn't get to do because I was sick.
Oh and there is
that!
This time of year is
rife with germs! Tonsillitis is always fun to have. I was told if I couldn't
swallow water then I’d have to be hospitalized because my tonsils were that
swollen.
I’m still taking the
antibiotics for it; the nurse gave me a 10-day course. I have never in my life
been given 10 days worth of antibiotics!
Anyway going back to
that birthday earlier this week. My father-in-law celebrated his 60th
birthday with dinner and bowling! Even though, due to various reasons I didn't
get to attend, I did get a cake to him just in the nick of time!
I was told that it was absolutely delicious!
He is and always has
been, as long as I've known him, to be a huge chocolate fan and has always
enjoyed a drink. So, a Guinness Cake was a perfect fit!
Chocolate Guinness Cake
250ml (9fl oz)
Guinness
250g (9oz) unsalted
butter
80g (3oz) cocoa powder
400g (14oz) caster
sugar
2 eggs
1 tsp vanilla
essence
140ml (5fl oz)
buttermilk
280g (10oz) plain
flour
2 tsp bicarbonate of
soda
½ tsp baking powder
50g (1¾oz) unsalted
butter, softened
300g (10½oz) icing
sugar
125g (4½oz) full-fat
cream cheese (such as Philadelphia)
Cocoa powder, for
dusting (optional)
23cm (9in) diameter cake tin (mine was a 10in)
1. Preheat the oven to 170°C (325°F)/gas mark 3, then line
the base of the tin with baking parchment.
2. Pour the Guinness into a saucepan, add the butter and
gently heat until it has melted. Remove the pan from the heat and stir the
cocoa powder and sugar into the warm liquid. Mix together the eggs, vanilla
essence and buttermilk by hand in a jug or bowl, and then add this to the
mixture in the pan.
3. Sift together the remaining sponge ingredients into a
large bowl or into the bowl of a freestanding electric mixer. Using the mixer
with the paddle attachment or a hand-held electric whisk, set on a low speed,
pour in the contents of the pan. Scrape down the sides of the bowl and continue
to mix thoroughly until all the ingredients are incorporated.
4. Pour the batter into the prepared cake tin and bake for
approximately 45 minutes or until the sponge bounces back when lightly pressed
and a skewer inserted into the middle of the cake comes out clean. Set aside to
cool, and then remove from the tin on to a wire rack, making sure the cake is
cold to the touch before you frost it.
5. Using the electric whisk or the freestanding mixer with
paddle attachment, mix the butter and icing sugar together until there are no
large lumps of butter and it is fully combined with the sugar in a sandy
mixture. Add the cream cheese and mix in a low speed, then increase the speed
to medium and beat until the frosting is light and fluffy.
6. Place the cooled cake on to a plate or cake card and top
generously with the cream cheese frosting. The cake can be decorated with a
light dusting of cocoa powder.
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