Mary Berry Guinness Cake Recipe

Step 1: Preheat the oven and prepare the cake tin

• Preheat your oven to 180°C (160°C fan-assisted, gas mark 4, or 350°F).
• Lightly butter a 23 cm (9 inch) springform cake tin and line the bottom with parchment paper. This will help you remove the cake easily later.

Step 2: Melt the butter and Guinness and whisk in the cocoa and sugar

• In a large saucepan over medium heat, melt the butter and Guinness together, stirring occasionally. Do not let the mixture boil, as this can affect the texture and flavor of the cake.
• Once the butter is melted, remove the saucepan from the heat and whisk in the cocoa and sugar until well combined. You should have a smooth and glossy mixture.

Step 3: Whisk in the sour cream, eggs, and vanilla extract

• In a small bowl, whisk together the sour cream, eggs, and vanilla extract. These ingredients will add moisture and richness to the cake.
• Add this mixture to the saucepan and whisk well, until everything is well incorporated.

Step 4: Whisk in the flour and bicarbonate of soda

• In another bowl, sift together the flour and bicarbonate of soda. These ingredients will provide structure and leavening to the cake.
• Gradually whisk this into the saucepan, making sure there are no lumps in the batter. You should have a thick and smooth batter.

Step 5: Bake the cake and let it cool

• Pour the batter into the prepared cake tin and spread it evenly with a spatula or a knife.
• Bake the cake for 40 to 45 minutes, or until a skewer inserted in the center comes out clean. The cake should be risen and firm to the touch.
• Let the cake cool completely in the tin on a wire rack. Do not remove the cake from the tin until it is completely cool, otherwise, it may break or crumble.

Step 6: Make the frosting and spread it over the cake

• To make the frosting, beat the cream cheese and double cream together in a large bowl until smooth and fluffy. These ingredients will create a creamy and tangy frosting that resembles the foam of a pint of Guinness.
• Gradually add the icing sugar and beat until well incorporated and stiff enough to spread. You should have a smooth and thick frosting.
• Remove the cake from the tin and place it on a serving plate. Spread the frosting evenly over the top of the cake, leaving some of the cake edges exposed. This will create a contrast between the dark cake and the white frosting, and make the cake look more appealing.

Step 7: Cut into slices and enjoy!

• Cut the cake into slices and enjoy! You can serve the cake as it is or with some ice cream, whipped cream, caramel sauce, or chocolate sauce on top. You can also decorate the cake with some sprinkles, cocoa powder, or chocolate shavings if you like.

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What Do I Serve With Mary Berry Guinness Cake?

You can serve this cake with a variety of accompaniments, depending on your preference and the occasion. Here are some suggestions:

• A scoop of vanilla ice cream or whipped cream for a classic and simple pairing.
• A drizzle of caramel sauce or chocolate sauce for a decadent and indulgent topping.
• A glass of milk, coffee, or tea for a refreshing and comforting drink.
• A slice of cheese or some fresh berries for a contrasting and balanced flavor.

Pro Tips to Make Perfect Mary Berry Guinness Cake

Here are some pro tips to help you make the perfect Mary Berry Guinness Cake every time:

• Make sure to measure the Guinness carefully, letting any foam subside before pouring it into the saucepan. You want to use the liquid part of the beer, not the foam.
• Use good quality cocoa powder and unsalted butter for the best flavor and texture of the cake. You can also use dark chocolate instead of cocoa powder if you prefer a more intense chocolate flavor.
• Don’t overmix the batter, as this can make the cake tough and dense. Whisk gently and just until everything is well combined.
• Don’t overbake the cake, as this can make it dry and crumbly. Check the cake after 40 minutes and test it with a skewer. If it comes out clean, the cake is done. If not, bake for another 5 minutes and check again.
• Let the cake cool completely before frosting it, otherwise, the frosting will melt and slide off the cake. You can also refrigerate the cake for an hour or so to make it easier to slice and serve.

Variations of Mary Berry Guinness Cake

You can make some variations of Mary Berry Guinness Cake by changing some of the ingredients or adding some extra flavors.

Here are some ideas:

• Use a different type of stout or porter beer for this cake, such as chocolate stout, coffee stout, or oatmeal stout. You can also use a non-alcoholic beer if you prefer.
• Use a different type of frosting for this cake, such as buttercream, ganache, or whipped cream. You can also flavor the frosting with some orange zest, lemon juice, or mint extract.
• Add some nuts, chocolate chips, or dried fruits to the batter, such as walnuts, pecans, almonds, raisins, cranberries, or cherries. You can also sprinkle some on top of the frosting for some crunch and color.
• Add some spices to the batter, such as cinnamon, nutmeg, ginger, or cloves. You can also add some espresso powder or vanilla bean paste for some extra flavor.

How to Store Mary Berry Guinness Cake Leftovers

If you have any leftovers of Mary Berry Guinness Cake, you can store them in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.

Here are some tips on how to store them properly:

For the refrigerator:

• Cut the cake into individual slices and wrap each slice with plastic wrap or aluminum foil. This will prevent the cake from drying out or absorbing other odors in the fridge.
• Place the wrapped slices in an airtight container or a ziplock bag and label it with the date. This will help you keep track of how long the cake has been stored.
• Store the container or bag in the coldest part of the fridge, away from any sources of heat or moisture.

For the freezer:

• Cut the cake into individual slices and wrap each slice with plastic wrap or aluminum foil. This will prevent the cake from freezer burn or ice crystals.
• Place the wrapped slices in an airtight container or a ziplock bag and label it with the date. This will help you remember when the cake was frozen and how long it can last.
• Store the container or bag in the back of the freezer, where the temperature is more stable and consistent.

How to Reheat Mary Berry Guinness Cake Leftovers

If you want to reheat Mary Berry Guinness Cake leftovers, you can do so in the microwave or the oven. Here are some tips on how to reheat them safely and effectively:

For the microwave:

• Unwrap the cake slice and place it on a microwave-safe plate. Cover it with a damp paper towel to prevent it from drying out or overheating.
• Microwave the cake slice for 10 to 15 seconds, or until it is warm and soft. Be careful not to overheat it, as this can make the cake tough and rubbery.
• Enjoy the cake slice as it is or with some ice cream or whipped cream on top.

For the oven:

• Preheat your oven to 180°C (160°C fan-assisted, gas mark 4, or 350°F). Line a baking sheet with parchment paper or spray it with some cooking spray.
• Unwrap the cake slice and place it on the prepared baking sheet. Cover it loosely with some aluminum foil to prevent it from burning or drying out.
• Bake the cake slice for 10 to 15 minutes, or until it is warm and soft. Be careful not to overbake it, as this can make the cake dry and crumbly.
• Enjoy the cake slice as it is or with some caramel sauce or chocolate sauce on top.

Why is my cake sinking in the middle?

There are several possible reasons why your cake is sinking in the middle, such as:

• Your oven temperature is too high or too low, causing the cake to rise too quickly or too slowly.
• You opened the oven door too early or too often, letting out the heat and disrupting the baking process.
• You overmixed the batter, creating too much air and making the cake unstable.
• You used too much or too little leavening agent, such as bicarbonate of soda, affecting the rise and structure of the cake.
• You used a cake tin that is too big or too small, affecting the even distribution and cooking of the batter.

To prevent your cake from sinking in the middle, you should:

• Preheat your oven to the correct temperature and use an oven thermometer to check it.
• Avoid opening the oven door until the cake is almost done, and only do so briefly and gently.
• Whisk the batter gently and just until everything is well combined, without overworking it.
• Measure the ingredients accurately and follow the recipe instructions carefully.
• Use a 23 cm (9 inch) springform cake tin, as recommended in the recipe, and grease and line it properly.