Chocolate Guinness Cake
Posted on 17 March 2017
I love a good menu theme, and being of Irish decent, St Patrick’s Day is theme heaven! I have been waiting to try this cake for months. It is a Nigella Lawson recipe so that means it will be full of flavor (and calories!) This will be the perfect ending to any Irish feast!
Happy St. Patrick’s Day to all my fellow Irishmen, and the entire “Irish for a day” crowd!!
For the Cake
- 1 cup Guinness
- 17 tablespoons unsalted butter
- ¾ cup unsweetened cocoa
- 2 cups superfine sugar
- ⅔ cup sour cream
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 2½ teaspoons baking soda
For the Topping
- 8 ounces cream cheese, room temperature.
- 1¼ cups confectioners' sugar
- ½ cup heavy cream (or whipping cream)
- Preheat the oven to 350ºF, and butter and line a 9 inch spring form tin.
- Pour the Guinness into a large wide saucepan; add the butter - in spoons or slices - and heat until the butter's melted, at which time you should whisk in the cocoa and sugar. Beat the sour cream with the eggs and vanilla and then pour into the brown, buttery, beery pan and finally whisk in the flour and baking soda.
- Pour the cake batter into the greased and lined tin and bake for 45 minutes to an hour (mine took 55 minutes). Leave to cool completely in the tin on a cooling rack, as it is quite a damp cake.
- When the cake's cold, sit it on a flat platter or cake stand and get on with the icing (I flipped mine so that the top was flat). Lightly whip the cream cheese until smooth, sieve over the icing sugar and then beat them both together..
- Add the cream and beat again until it makes a spreadable consistency. Ice the top of the black cake so that it resembles the frothy top of the famous pint.