Ingredients
- 125ml Guinness Original
- 125g unsalted butter, cubed
- 140g self-raising flour
- 50g cocoa powder
- 200g soft brown sugar
- 1 tsp bicarbonate of soda
- 75g soured cream
- 1 large free-range egg
- 2 tsp vanilla extract
- 75g softened butter
- 120g cream cheese
- 420g icing sugar, sifted
Cake
125ml Guinness Original
125g unsalted butter, cubed
140g self-raising flour
50g cocoa powder
200g soft brown sugar
1 tsp bicarbonate of soda
75g soured cream
1 large free-range egg
2 tsp vanilla extract
Cream Cheese Frosting
75g softened butter
120g cream cheese
420g icing sugar, sifted
Preheat the oven to 180°C/350°F/gas 4.
Melt the butter and Guinness in a pan on low heat until combined. Remove from the heat and leave to cool to room temperature.
Mix the rest of your cake ingredients together and slowly pour in your butter mix to form a smooth batter.
Decant into greased ramekins (or muffin cases) and bake for 18-20 minutes until risen and springy to touch.
Cream together your butter, cream cheese and icing sugar to make your frosting. Pipe onto your cakes once cooled.
Cheers!