Chocolate-Orange Guinness Cake
- 8 ounces butter, at room temperature
- 8 ounces soft dark brown sugar
- 10 ounces self-rising flour
- 1 teaspoon baking powder
- 1 pinch salt
- 2 rounded tablespoons cocoa powder
- Grated rind of 1 orange
- 4 eggs
- 1/2 cup Guinness
- 4 ounces butter
- 8 ounces confectioners' sugar
- Orange juice and grated rind
- Heat oven to 375 degrees F. Grease two 8- to 9-inch cake pans.
- Cream the butter and sugar until light and fluffy.
- Sift the flour, baking powder, salt and cocoa into a bowl. Add
the orange rind to the creamed butter and beat in the eggs,
one at a time, including a spoonful of the measured flour mixture
with each one, and beating well between additions. Gently mix
in the Guinness, a tablespoonful at a time, including another
spoonful of flour with each addition. If there's any flour
left over, fold it in gently to mix; blend thoroughly without over-beating.
- Divide the mixture between the tins, smooth down,
and put the cakes into the center of the preheated oven.
- Reduce the heat to moderate (350 degrees F) and bake for 35-40 minutes,
or until the cakes are springy to the touch and shrinking slightly in the pans.
- Turn out and cool on a wire rack.
- Meanwhile, make the icing. Cream the softened butter and confectioners'
sugar together thoroughly, then blend in the grated orange rind
and enough juice to make an icing that is soft enough to spread.
- When the cakes are cold, use half the icing to sandwich them
together, and spread the rest on top.
Yield: 4 servings