Looking for a boozy treat to feed everyone at your St. Patrick’s Day get-together? You’ve found one.
There are lots of cake recipes on the web that include Guinness or stout but some people can find that kind of beer too bitter, even in cake form. For my version I decided to use Kilkenny, which is an Irish Cream Ale, and (I find) much easier to drink than Guinness. Sometimes that isn’t a good thing though…
Also different to other recipes that I have seen, I picked white chocolate to make the icing because I think that makes it look like the creamy beer head on top of the dark cake.
These ingredients make a decent sized cake which is quite rich, but if you want something larger for a party then double everything and split the cake mix between two pans instead of one. You can then sandwich the cake together with the extra icing – you might want to make once batch with dark chocolate (for filling) and the other in white chocolate (for the top) so you can keep the visual effect.
I adapted Delia’s Chocolate Beer Cake.
- 110g/4 oz unsalted butter, softened
- 250g/9 oz brown sugar
- 2 eggs
- 175g/6 oz plain (all purpose) flour
- 50g/2 oz cocoa powder
- ¼ teaspoon baking powder
- 1 teaspoon bicarbonate of soda (baking soda)
- 200ml/7 oz Kilkenny Irish Cream Ale (or another similar ale)
- 110g/4 oz icing (powdered) sugar, sifted
- 50g/2 oz unsalted butter, softened
- 2 tbsp Kilkenny Ale
- 110g/4 oz white chocolate
- Spray a 23cm/9 inch spring-form pan with cooking spray.
- Heat your oven to 180C/160C fan forced/350F.
- In a large bowl, beat together the butter and sugar until smooth and creamy.
- Add the eggs one at a time, beating after each addition.
- In another bowl, mix together the flour, cocoa, baking powder and bicarb of soda.
- Fold about a third of the flour mixture into the butter mixture, then add a third of the Kilkenny. Repeat until all ingredients are combined into a smooth batter.
- Pour the batter into the prepard pan, then bake for 30-35 minutes or until a skewer comes out clean when inserted into the centre of the cake.
- Leave to cool in the pan for 10 minutes, then cool completely on a wire rack.
- To make the icing, beat the icing sugar and butter together and then add the Kilkenny a little at a time, making sure it is thoroughly combined after each addition. Melt the white chocolate, either in your microwave in 30-second bursts or in a bowl set over just simmering water. Stir the melted chocolate into the icing.
- Spread the icing over the top of the cooled cake.
- Serve and enjoy!