Chocolate-Orange Guiness Cake
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INGREDIENTS 1 stick butter, room temperature
1-1/2 cups soft, dark brown sugar
2 cups self-rising flour
1-1/2 teaspoons baking powder
1 pinch salt
2 rounded tablespoons Hershey's® Cocoa
Grated rind of 1 orange
4 eggs
1/2 cup Guiness StoutICING
1 stick butter, softened
1/2 to 2 cups confectioners' sugar
Large orange, juice and grated rindPreheat oven to 375 degrees. 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 Guiness, a tablespoon at a time, including another spoonful of flour with each addition. (If there is any flour left over, fold it gently to mix; and 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) and bake 35 to 40 minutes, or until the ckes 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 icing 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.