DARK CHOCOLATE-ORANGE GUINNESS CAKE
adapted from European Cuisine
1 c. butter, at room temperature
1 c. soft dark brown sugar
1 1/4 c. self-raising flour
2 heaping T. cocoa
Grated rind of 1 orange
4 large eggs
1/2 cup Guinness
1 c. butter
1 lb. confectioners’ sugar
Juice of one orange and the orange’s grated rind
Preheat oven to 375F. Grease 2 9-inch cake pans.
Cream the butter and sugar until light and fluffy. Sift the flour, salt and cocoa into a large bowl.
Beat in the eggs, one at a time, including a spoonful of the measured flour mixture with each one. Gently mix in the Guinness, a tablespoonful at a time, including another spoonful of flour with each addition. Add in the grated orange rind and mix.
Divide the mixture between the tins, smooth down, and put the cakes into the center of the preheated oven. Reduce the heat to 350F and bake for 35-40 minutes, or until the cakes are springy to the touch and shrinking slightly in the pans.
Turn out and cool on a wire rack.
Meanwhile, make the icing. Cream the softened butter and icing sugar together thoroughly, then blend in the grated orange rind and enough juice to make an icing that is soft enough to spread.
When the cakes have cooled, use half the icing to sandwich them together, and spread the rest on top.