In a large bowl, beat the sugar and butter until pale and fluffy. Add the Kelkin hazelnut and chocolate spread and beat into the butter and sugar. Add the eggs one by one and then fold in the flour, baking powder and add slowly in small amounts the Guinness.
Place into a greased 23cm tin and bake for 1hour.
Make the frosting while the cake is cooking by beating everything together and place into the fridge to harden.
Once the cake is cooled, spread the frosting on top and tuck in.
Behind Every Bake
Guinness Chocolate Cake
CATEGORY: All Recipes
COOK TIME: 60 minutes
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What you need:
300g caster sugar
300g softened butter
3 eggs
200g of Kelkin Hazelnut & Chocolate spread
250g Odlums Cream Plain Flour
2tsp Odlums Baking Powder
150ml of Stout
For the Frosting
225g butter
225g cream cheese
225g icing sugar
How to:
Preheat the oven to 170°C.
In a large bowl, beat the sugar and butter until pale and fluffy. Add the Kelkin hazelnut and chocolate spread and beat into the butter and sugar. Add the eggs one by one and then fold in the flour, baking powder and add slowly in small amounts the Guinness.
Place into a greased 23cm tin and bake for 1hour.
Make the frosting while the cake is cooking by beating everything together and place into the fridge to harden.
Once the cake is cooled, spread the frosting on top and tuck in.