Guinness Cake recipe from Coop Magazine (Molly Malone Pub in Winterthur)

Ingredients

• 1 1/8 cups (250 g) butter
• 1 cup (2.5 dl) Guinness stout beer
• ¾ cup (80 g) cocoa powder
• 2 cups (400 g) granulated sugar
• ¾ tsp vanilla extract (or 1 tsp vanilla sugar)
• 2 eggs
• 2/3 cup (1.4 dl) buttermilk
• 2 ¼ cups (280 g) flour
• ½ tsp baking powder
• 2 tsp baking soda
• 1 pinch of salt
• ¼ cup (50 g) butter, soft
• 2 ½ cups (300 g) powdered sugar, sieved
• ½ cup (125 g) cream cheese

Instructions

Cake batter:

1. Put the butter in a saucepan large enough to hold all ingredients, melt over a medium heat, add the beer, cocoa, sugar and vanilla (or vanilla sugar), mix. Remove from heat,
2. Mix the eggs and buttermilk together and mix with the beer mixture.
3. Mix the flour, baking powder, baking soda and salt, stir into the beer mixture.
4. Pour into the prepared springform pan.
5. Bake at 320°F (160°C) convection oven for approx. 50 minutes or 350°F (175°C) in regular oven for approx. 60 minutes.
6. Test with a skewer and leave to cool.

Frosting:

1. Mix the remaining ¼ cup butter and powdered sugar with a hand mixer until fine crumbs form.
2. Add the cream cheese and continue to mix until the mixture is light and fluffy.
3. Spread over the cooled cake.

Shelf life: Store well wrapped, without icing and in the fridge for 3 days. Frozen for 2 months.
Tip: When cutting, dip the knife briefly in warm water after each cut so that the “beer foam” (icing) remains white.