It’s almost here!

This Thursday we’ll be celebrating our 2^nd 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

For the cake:

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.