Excusing the stereotyping that may or may not occur in this particular episode we can promise that the cake is divine! Rich, heavy chocolate cake with a hint of Guinness and a gorgeous Guinness frosting that'll have you running for the end of the rainbow!
- 3 ounces (75g) salted butter
- 1/2 cup (125g) Guinness
- 3/4 cup (150g) dark brown sugar
- 1/4 cup (50ml) sunflower oil
- 3/8 cup (40g) cocoa powder
- 1 large egg, beaten
- 1/3 cup (75ml) natural plain yogurt
- 1 cup (125g) self-rising flour
- 1 teaspoon baking powder
- 2/3 cup (150g) cream cheese
- 1 cup (200g) icing sugar
- 2 tablespoons (25ml) Guinness
1. Preheat the oven to 350°F (180°C).
2. Melt the Butter and Guinness: Melt the butter in a pan along with the Guinness. Beat in the brown sugar, sunflower oil and cocoa powder until smooth and lump free.
3. Finish the Cake Mixture: Mix the eggs with the yogurt in another bowl. Whisk in the chocolate and Guinness mixture. Fold in the flour and baking powder.
4. Divide and Bake: Divide between 4 half pint Guinness glasses so they are three-quarters full, allowing for a rise and frosting. Bake for 40 minutes until risen and cooked through (test with a skewer in the center of each). Allow to cool fully.
5. Level the Cake: Level off the top of the cake where it may have risen unevenly and blitz the cake pieces up to a crumb and wedge back into the gaps in the glass.
6. Make the Frosting: Dump all the frosting ingredients (cream cheese, icing sugar and 25 ml Guiness) into a bowl and beat until smooth and fluffy. Spoon the frosting onto the top of each cake to look like head on a pint. Garnish with a shamrock made from fondant icing or mint leaves.