Wheat-free chocolate and Guinness cake

Wheat-free chocolate and Guinness cake

By
From
Mark Hix On Baking
Makes
1
Photographer
Jason Lowe

A lovely rich cake that isn't overly sweet because of the Guinness. I've made it with wheat-free self-raising flour so that it's suitable for those with wheat allergies who still crave a little something sweet!

Ingredients

Quantity Ingredient
225g butter, plus extra for greasing
350g soft dark brown sugar
4 eggs, beaten
400ml guinness
100g good-quality cocoa powder
150g dark chocolate (60% cocoa), grated
225g dove's farm self-raising flour

Method

  1. Preheat the oven to 180°C. Butter and line a 24 x 6–8 cm deep cake tin with greaseproof paper.
  2. Cream the butter and sugar together in a bowl until light and fluffy, then gradually add the beaten eggs.
  3. Mix together the Guiness and cocoa in a separate mixing bowl, then add the grated chocolate. Gradually add to the cake mixture alternately with the flour, stirring between each addition until completely mixed.
  4. Pour the cake mix into the cake tin and bake for 1–1¼ hours, or until a skewer inserted into the centre of the cake comes out clean. You may need to cover the cake with foil or greaseproof paper after about 30–45 minutes to prevent the top from browning.
  5. Remove from the oven and leave to stand for 10 minutes before turning out onto a wire rack to cool.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again