How to make Guinness dark beer and cocoa cake with cream cheese

I don't like beer, but this recipe for Guinness beer and cocoa with cream cheese enchanted me. The sponge cake is one of the best I have ever made, very moist and fluffy, and the cream cheese is pure vice. It is one of those biscuits that costs to stop eating.

As it is quite forceful, we had a little piece that I kept in the fridge and the next day, with the flavors rested, it was still spectacular, so I advise you to prepare it a little in advance and store it cold.

Ingredients

For 8 people
  • Guinness beer 250 ml
  • Butter 250 g
  • Cocoa powder 75 g
  • Sugar 400 g
  • Liquid cream with 35% fat 140 ml
  • Eggs 2
  • Teaspoon liquid vanilla 1
  • Pastry flour 250 g
  • Baking soda 2 and a half teaspoons
  • Cream cheese 250 g
  • Powdered sugar 150 g
  • Liquid cream with 35% fat 360 g

How to make Guinness and cocoa sponge cake with cream cheese

Difficulty: easy
  • Total time 1 h 30 m
  • Elaboration 40 m
  • Cooking 50 m

We start by putting the beer and the chopped butter in a saucepan on the fire and, without boiling, heat them over medium heat, until the butter melts completely. We remove the saucepan from the heat and reserve it.

In a bowl we sift the cocoa, sugar, flour and bicarbonate. Stir with a spoon until everything is well mixed. In another bowl we put the liquid cream, the eggs and the liquid vanilla and beat them with manual rods.

Add the contents of the saucepan to the bowl with the cream and mix them. Little by little we are incorporating the liquid mixture into the dry ingredients, stirring until we get a uniform mass and without lumps, quite liquid.

We grease a mold and put this mixture in it, cooking it in a preheated oven at 180ºC for 50 minutes or until a toothpick comes out clean. We take it out and let it cool.

Meanwhile, we prepare the cream. Starting by assembling the cream. Then, we mix the cheese and sugar with an electric mixer, until we get a smooth cream. We incorporate the cream and mix it with smooth movements until we get a creamy cream that we distribute on the cake once it is cold.

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