WE ARE NOW TAKING ORDERS FOR CHRISTMAS.
Order by midnight Sunday 20th December for delivery Wednesday 23rd December.

PLEASE NOTE
Orders for Wednesday delivery could arrive on Thursdays due to our delivery company being very busy at this time.

Chocolate Guinness Cake for Father’s day

Chocolate Guinness Cake

Now, this might not be a lovely chicken or lamb dish, but we do think some of the Dad’s out there may like this on Father’s Day this year. We love Jamie Oliver, and he’s come up trumps with this recipe. Give it a go for Dad this year!

Jamie says “Rich and dark, the velvety bitterness of the Guinness brings out the flavour of the chocolate, so it packs a punch, while lending the sponge a subtle tang”

SERVES 10
COOKS IN1 HOUR 10 MINUTES

Ingredients

100 g unsalted butter , plus extra for greasing
75 g dark chocolate (70% cocoa solids)
200 ml Guinness , plus extra for the icing
200 g plain flour
20 g cocoa powder
1 teaspoon baking powder
2 large free-range eggs
200 g golden caster sugar

Sour Cream Icing

3 tablespoons sour cream
200 g icing sugar

Method

  1. Cube the butter and chop the chocolate.
  2. Put the butter and chocolate in a heatproof bowl over a pan of simmering water and allow to melt. Remove from the heat and let it cool to room temperature.
  3. Stir in the Guinness – don’t worry if it seizes or splits, it’ll come back together when mixed with the other ingredients.
  4. Preheat the oven to 180°C/350°F/gas 4. Grease a 23cm cake tin with butter.
  5. In a medium bowl, mix the flour, cocoa and baking powder until combined.
  6. In another bowl, beat the eggs and sugar for about 3 minutes with an electric mixer until fluffy.
  7. Beat half the chocolate mixture into the eggs until combined. Add half the flour, then combine again. Repeat with the remaining flour and chocolate.
  8. Pour the mixture into the tin and bake for 40 to 45 minutes, or until a skewer comes out clean. If the top is colouring too much after 30 minutes, cover it with tin foil.
  9. Take the cake out of the oven, cool in the tin for 10 minutes, then transfer to a wire rack.
  10. For the icing, beat together the sour cream and icing sugar until smooth, then stir in 2 tablespoons of Guinness. If it becomes too loose, add more icing sugar.
  11. Spread over the cooled cake and serve.
  12. Enjoy!