Guinness cake, malted milk butter frosting. mom’s raspberry jam

Made this cake basically because the jam was about to go bad. Good excuse I call it

I usually prefer other desserts to chocolate ones, I’m more into creamy white/beige desserts, if you get it haha. But don’t get me wrong I love chocolate, especially some good quality dark chocolate, love a good chocolate mousse too. So, for the first time I had Guinness cake about 3-4 years ago when we just moved to London. And I can’t say it has really impressed me much, and in general, cakes are not my favourite sweet treats, so I never even ordered them or tried elsewhere. After, I thought to myself that Guinness cake is simply not my thing and kept on living. Then one time I came down to grab some goodies at Chatsworth’s and got a slice of their Guinness cake, as my partner asked for it. We shared a slice, and wow, I liked it better, so much better. Of course anything is just 10x times tastier from Chatsworth’s, I really mean they make all the stuff so much better than most London places, and Guinness cake was not an exception. Ever since then, whenever I’m down at Chatsworth I always! grab a slice of basque cheesecake, malted milk maritozzo and now a slice of Guinness cake.

Recently, we had a tiny bit of raspberry jam, that my partner’s mom made last summer from the raspberries from their garden (obviously it is the tastiest raspberry jam eva). And I felt like it’s soon gonna go bad and so I thought of Chatsworth’s and their recent Guinness cake. Y’all have probably seen it, but they make guinness cake with blackberry jam now and just swirl it on top of the butter frosting. So that’s what came to my mind as we didn’t really have much of the jam left, so I thought it should be just the right amount for it.

Prep these:

The cake

Oven to 180C

Line the parchment paper in a 22cm square or round tin and get ready to make the cake.

Basically all the recipes I’ve seen use what I think is a bit too much of sugar, like 300,350, and even 400 grams on some Irish website. Well I did 250g and I think it was just enough! So if you’re thinking to lower the sugar content, I can confirm that 250-300 is the right amount!

In a pot melt the butter with Guinness over low heat, stirring. Once melted, remove from heat and whisk in the cocoa powder and sugar. Then separately whisk the eggs, sour cream, and vanilla in a bowl and add to the mixture. I love how guinness works beautifully with the cocoa and how its bitterness enhances the cocoa flavour. I try to always use some dairy apart from butter in cakes, and the sour cream here is crucial as it also activates the soda and keeps the cake incredibly moist.

In another separate bowl, mix flour, baking soda, baking powder, and salt. Fold the wet mixture into the dry until just combined, tri not to overmix. I think adding both baking powder and baking soda is also important, and for the baking powder you don’t need much, just 1/3 of a teaspoon so the cake rises a bit and is a bit less dense!

I baked for around an hour, 55-65mins should be enough. After it’s baked I cover the cake with the towel to cool and to keep the moisture. Make sure to cool the cake completely and only then add the frosting, as it contains butter it might melt.

Or like me, don't let it cool completely, lay on that frosting and pray for the best:)))

The frosting

Whip together the cream cheese, butter, malted milk powder, icing sugar and a good pinch of salt (I think I added a good teaspoon, as I want it to be nicely salted) until the butter increases its volume a bit and you see it’s got lighter and fluffier. With the milk powder, you can definitely add more, just like the icing sugar, so keep trying it and adjust to taste.

So, when the cake cooled, or almost cooled:} add your frosting and raspberry jam chaotically.

Use spatula or angled palette knife spatula to spread the raspberry jam and create lil whips and waves all across the cake!

Get a knife and cut yourself a nice piece while the cake is still fresh!!

It is delicious on the first day and even on the 7th!! if kept in fridge under the cling film! Ideally bring to room temp when taken from the fridge for best texture and flavour :}

I really expect you to make this y’all!!

Chmok (kisses)