- Baker: Sophie Carey
- Makes: 1 double layered 6-inch cake
- Prep time: 45 Minutes
- Bake time: 50 Minutes
- Flours used: Matthews Self Raising Flour
Chocolate Guinness Cake Method:
- Grease and line 2 deep 6-inch cake tins, then get the oven on to preheat to 180 degrees Celsius / 356°F.
- Melt the butter in a large saucepan along with the Guinness. Once melted, turn off the heat and add the sugar and the vanilla bean paste. Add the buttermilk, and the flour and cocoa powder together to the wet ingredients along with a pinch of salt and the bicarbonate of soda.
- Add the eggs and mix well with a whisk, making sure there are no lumps in your cake mixture.
- Pour evenly between the cake tins and bake for 45-55 minutes, covering with tin foil if they start getting too dark.
- Cool completely in the tins before turning out. Trim off the excess doming on the top (save this to decorate) and sandwich the cakes together with a cream cheese buttercream! Chill again before serving to make sure it holds together when cutting slices.
*Not endorsed by Guinness & Co, over 18s only, please drink responsibly.*
