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Guinness Chocolate Ice Cream Cake

This Guinness chocolate cake has a contrasting texture of an intense dark chocolate mousse and a light crumbly chocolate cake. The cream cheese ice cream frosting resembles the richness of custard and refreshing feel of ice cream. Together making for a delicious dessert!
Prep Time 20 mins
Cook Time 34 mins
Chill Time 5 mins
Course Dessert, Sweet tooth, Cake, Party, Celebration, Ice Cream
Cuisine American, Ireland
Servings 8 Slices

Equipment

  • Large mixing bowls
  • Electric beater
  • Rubber spatula
  • Sieve
  • Cake tin (7inch)
  • Baking paper
  • Plastic wrap

Ingredients
  

Guinness Chocolate Cake -

  • 90 gm Flour
  • 50 gm Cocoa powder
  • 5 gm Baking powder
  • Pinch of Salt
  • 75 gm Brown sugar
  • 75 gm Castor sugar
  • 50 gm Butter
  • 40 ml Oil
  • 1 Egg
  • 100 ml Guinness Beer

Guinness Syrup -

  • 50 ml Guinness beer
  • 10 gm Castor sugar
  • 5 gm Vanilla

Cream Cheese Ice Cream -

  • 100 gm Butter
  • 150 gm Cream cheese
  • 100 ml Whipping cream
  • 250 gm Icing Sugar
  • 15 ml Guinness beer

Instructions
 

To make Guinness syrup

  • Mix all the ingredients together until combined. Set aside.

To make the cake

  • Line a 7 inch cake tin with oil and baking paper, set aside.
  • Sift all the dry ingredients together in a bowl, stir and set aside.
  • In a large mixing bowl beat the butter and oil together with an electric beater. Add the sugars and beat until pale. Add the egg and beat again.
  • Add the dry mixture to the butter mixture and pour over the beer. Fold until it is lump free and smooth.
  • If steaming, cook for 30-34 mins until tooth pick inserted into the center comes out clean, if baking, cook for 28-30 mins. Once cooked remove from tin and leave to cool.

To make the Ice cream

  • In a medium mixing bowl beat the butter and cream cheese together until fluffy. Add the icing sugar in 2 batches and beat beat until combined.
  • Add the whipping cream and beat until fluffy and voluptuous. Add the beer and beat once more. It won’t get to stiff peaks as it is not piping consistency. Hence don’t over work it.

Assembly

  • Line the cake tin with plastic wrap generously. Place the cake into the tin, spoon over the syrup and let it soak into the cake.
  • Pour over cream cheese ice cream and spread evenly. Cover the top with foil and place in the freezer for 5 hours until the ice cream has barely set and the cake is frozen.
  • With the help of the plastic wrap remove the cake from the tin and slice pieces using a knife that has been warmed in hot water.
  • Serve immediately.

Notes

  • The cake MUST BE cooled before adding the ice cream topping and setting or else the cream cheese ice cream will melt.
  • I like having the ice cream cake as it is but you can dust the top with cocoa powder as the bitterness is a great balance against the sweet cake.
  • If the cake is too frozen, give it a couple of minutes before cutting and serving.
  • You could serve it with a glass of Guinness on the side.
  • This could be made ahead and frozen the night before for convenience.