Finishing the icing with a liberal drizzle of Tahini adds a nutty depth of flavour to a rich, decadent chocolate Guinness Cake. Try this recipe out for your St.Patrick’s Day celebrations!
125g Salted butter, plus extra for greasing
75g Dark chocolate
200g Light brown sugar
100ml Whole milk
2 Large eggs
175g Plain flour
¾tsp Bicarbonate of soda
150g Cream cheese
350g Icing sugar
Preheat the oven to 180C, then lightly butter a deep cake pan and line the bottom with a circle of baking paper.
Place a medium pan on a low heat, and add the butter and chocolate, leave until melted. Remove from the heat and pour the mixture into a large bowl. Add the Guinness and cocoa powder, whisking together until smooth. Then whisk the sugar, milk and eggs into the Guinness mixture.
In a separate bowl, mix together the flour, bicarbonate of soda and ¼ teaspoon salt. Slowly add the Guinness mixture and whisk briefly until smooth and combined.
Pour the mixture into the prepared cake tin and bake in the preheated oven for 40-45 minutes or until a skewer inserted into the middle of the cake comes out clean. Allow the cake to cool in the tin for 15 minutes before carefully lifting out; leave to cool on a wire rack.
While the cake is cooling, make the frosting. Put the butter, icing sugar and cream cheese into a mixer and blend. Once all the icing sugar has been added, beat it on high speed until it’s light and fluffy.
To decorate, spread the frosting over the top of the cooled cake and finish with lashing of Tahini.