Flora Paddy's Day Cake
What better way to celebrate St Patrick's Day than baking an indulgent, tasty cake? We teamed up with Clodagh McKenna to create this delicious chocolate Guinness cake recipe!
What better way to celebrate St Patrick's Day than baking an indulgent, tasty cake? We teamed up with Clodagh McKenna to create this delicious chocolate Guinness cake recipe!
Cooking Time
55 minutes
Prep Time20 minutes
Servings8
Cake
- 260g Flora Buttery
- 300ml Guinness/other stout/non-alcoholic stout
- 100g cocoa powder
- 2 eggs
- 420g caster sugar
- 2 tsp vanilla extract
- 180ml buttermilk
- 300g plain flour
- 2 tsp bicarbonate of soda
- 1 tsp baking powder
Icing
- 100g Flora Buttery
- 300g icing sugar, sifted
- 340g cream cheese
- Preheat the oven to 170°C /325°F/gas mark 3. Line the base of a 30cm round spring form tin with baking parchment.
- To make the cake, heat the Flora Buttery in a saucepan over a medium heat until melted. Stir in the Guinness (or other stout/non-alcoholic stout), then remove from the heat and stir in the cocoa powder.
- In a large mixing bowl, whisk together the eggs, sugar, vanilla extract and buttermilk and then slowly add the Guinness mixture, whisking all the time.
- Next sieve in the flour, bicarbonate of soda and baking powder, and whisk into the wet mixture until it is all well combined.
- Transfer the mixture in to the cake tin and bake for approximately 55 minutes. Test to make sure the cake is cooked by inserted a dry skewer into the middle of the cake - if it comes out clean, the cake is cooked. Set aside to cool a little, and then remove from the tin and allow to cool completely on a wire rack.
- Meanwhile, make the icing by blending all the ingredients together using an electric whisk until light and fluffy.
- Place the cooled cake on a plate and generously spread the icing on top. The cake will keep for up to 1 week in an airtight container.
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