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Method Prep:30min › Cook:30min › Ready in:1hr
Prepare the tins: grease and base-line 2 x 20cm (4cm deep) tins with baking parchment. Grease and flour the sides of the tins too.
Make the cake batter: Sift flour, baking powder and bicarb together and set aside.
Stir stout into the cocoa, mix well and set aside.
Cream butter and sugar until pale and fluffy (10 mins with electric hand mixer). Add eggs one at a time, beating well after each addition
Fold dry ingredients (flour, baking powder and bicarb) in to the egg and butter mixture alternately with the stout and cocoa liquid.
Divide the mixture equally between the 2 tins and bake in the centre of a 170 C / 150 C fan / Gas 3 for 30 mins. When done, the cakes will have shrunk slightly away from the sides of the tins and leave no trace of batter when a wire cake tester is used.
Cool in the tins for 5 mins and turn out on to a wire rack, removing the paper bases carefully. Re-invert the cakes so that the top is uppermost for presentation and to prevent the cake tops sticking on to the racks.
Make the frosting: Beat the softened butter and icing sugar until pale and fluffy.
Add the stout and blend in well.
Melt the chocolate and fold gently into the icing mixture.
Compose the cake: Place a smattering of frosting onto your serving plate (to hold the cake in place) and sit one cooled cake layer. Frost and place second cake on top. Cover top and sides with more frosting and decorate as desired.
Altered ingredient amounts.
Used guinness instead of murphy's cake - 225g plain flour and 100g cocoa powder. Icing - 8oz icing sugar and 4oz butter with 2tsps of guinness. I spread the icing all over the cake including the sides and decorated with white chocolate star sprinkles - YUM! - 27 Feb 2010
Made the cake for the office and it went down probably in the 95th percentile of all others i've made. The stout really brings out the flavour of the chocolate. I used 2 low trays instead of a high round which I find takes less time to bake and helps with ensuring the cake is cooked the way through. I used the icing advice in the other reviews (chuie) so thanks for that. However i needed to use more Murphys than mentioned to get a spreadable consistency. Advice from experts was that Murphys is more suited than Guinness or Beamish due the the particular flavour of Murphys but obviously not available everywhere. - 06 Jul 2010