Anna Haugh’s Guinness chocolate cake: A foolproof Irish classic
Share:
Anna Haugh’s Guinness chocolate cake is a no-fuss, richly flavoured dessert that stays moist for days – perfect for birthdays or any celebration. “This cake is crazy-easy and stays fresh in the fridge for three days,” says Irish chef Anna Haugh. “Though it has a high sugar content, the bitter Guinness and sour buttermilk provide balance and, together, they are why the cake stays fresh for so long.
![[Anna Haugh’s debut cookbook blends Irish tradition with modern flair – think comforting coddle and soda bread made in a baked bean can, alongside 20-minute dinners]](https://static.independent.co.uk/2024/12/24/07/18115524-66f2bdd5-f296-4a65-ad0b-339f2943ccbe.jpg)
“It’s a great birthday cake – the one I make most for people – that you can make well in advance, as both the sponge and the cream freeze very well. Even my son has been fed it, as the alcohol is cooked off. “This is a very wet batter, so don’t worry: that’s the way it’s supposed to be.”.
Serves: 10-12. Ingredients:. For the sponge:. 500g Guinness. 125g unsalted butter, plus more for the tins. 140g plain flour. 200g caster sugar. 35g cocoa powder. 1 tsp bicarbonate of soda. ½ tsp baking powder. Pinch of fine sea salt. 1 egg, lightly beaten. 75g buttermilk. For the cream:.
300g double cream. 60g icing sugar. 50g buttermilk. 30g mascarpone. 1 vanilla pod, seeds scraped out. Method:. 1. Place a saucepan under an extraction fan, pour in the Guinness and set over a high heat. Reduce to half the quantity (250g). Set aside to cool. Melt the butter in a pan, then leave it to cool.
2. Butter 2 swiss roll tins, each about 30 × 20cm, and line the bases with baking parchment. Preheat the oven to 160C fan. 3. Place the flour, sugar, cocoa, bicarb, baking powder and salt in a bowl, whisk to mix, then make a well in the centre. Add 125g of the Guinness reduction with the cooled melted butter, egg and buttermilk and whisk the batter until no lumps are left.
