This Thursday we’ll be celebrating our 2nd birthday here at F&PB! Aaaaand we’ll be marking the day with an exciting announcement. It’s a pretty big deal, so stay tuned.
To get in the spirit this week, I decided to check an item off my 22 before 23 bucket list and try my hand at preparing a super delicious chocolate cake. Now, I am no cake boss so this could’ve gone either way but the dessert turned out really well. Here’s the recipe in case you want to try it too. Happy birthday F&PB!
Guinness Cake with Raspberries
- 400ml Guinness
- 1 ½ cups brown sugar
- 4 free range eggs
- 1 cup butter, softened
- 2 teaspoons baking soda
- ½ teaspoon baking powder
- ½ cup of cocoa
- 1 cup plain flour
For the raspberry topping:
- 1 cup of fresh raspberries
- ½ cup icing sugar
Preheat oven to 355 ° F.
In a bowl, mix the flour with the baking soda and baking powder.
In a separate bowl, mix the beer with the cocoa.
Whip the butter with the sugar until it is smooth and then add the eggs one at a time. Then add to the mixture (with the whip in motion) the flour and the mixture of cocoa and beer, alternating between the two.
Grease a cake pan and pour in the batter, leveling the surface with the back of a wet spoon. Bake for about 65 minutes or until the interior is moist but well cooked. Remove from the oven and let the cake cool on a wire rack.
Prepare the glaze by blending the powdered sugar with 4/5 of the raspberries and spread the mixture on top of the cake. Decorate the cake with the rest of the berries.
Looking for more goodness? Check out my top 5 favourite F&PB posts from the archives:
A Woman in Love (November 21st, 2011)
On Contemplation & Falling Madly in Love (September 24th, 2012)
The Year of Faith & One Girl Who Started It All (October 11th, 2012)
Celebrating Sainthood-Pier Giorgio Frassati (November 22nd, 2012)
Celebrating Sainthood-Karol Wojtyla (January 21st, 2013)