For the uninitiated, Nigella Lawson's Chocolate Guinness cake may sound like a bit of a strange one. But, trust me when I say this - not only does it work, but it tastes AMAZING!
You can't particularly taste the Guinness, but it does add a certain richness to the chocolate cake. In fact, it's very similar to gingerbread, just without the spices.
Finally, who can resist a cake with cream cheese frosting? I don't think it's possible...just give me a bowl of frosting and I'd be a happy lady. So go on, have a try at this cake at the weekend - I guarantee you'll fall in love!
Sam x
Ingredients:
For the cake -
4) Pour the cake batter into the tin and bake for 45 minutes to an hour. Leave to cool completely.
5) Once the cake is cold, place it on a cake stand and get started with the icing. To do this, lightly beat the cream cheese until smooth, then sieve in the icing sugar and 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.
For the cake -
250ml Guinness
250g unsalted butter
75g cocoa
400g caster sugar
1 x 142ml pot sour cream
2 eggs
1 tbsp vanilla extract
275g plain flour
2 1/2 tsps bicarbonate of soda
For the frosting -
300g cream cheese
150g icing sugar
125ml double cream
Method:
1) Preheat the oven to 180°C, then grease and line a 23cm springform tin.
250g unsalted butter
75g cocoa
400g caster sugar
1 x 142ml pot sour cream
2 eggs
1 tbsp vanilla extract
275g plain flour
2 1/2 tsps bicarbonate of soda
For the frosting -
300g cream cheese
150g icing sugar
125ml double cream
Method:
1) Preheat the oven to 180°C, then grease and line a 23cm springform tin.
2) Drizzle the Guinness into a saucepan, then slowly add in the butter and heat until the butter's completely melted. As soon as this is done, awhisk in the cocoa and sugar.
3) Next, beat together the sour cream, eggs and vanilla, then pour the gloop into the buttery, beery (is this what Butterbeer tastes like? Just a thought...) pan and then whisk in the flour and bicarb.
4) Pour the cake batter into the tin and bake for 45 minutes to an hour. Leave to cool completely.
5) Once the cake is cold, place it on a cake stand and get started with the icing. To do this, lightly beat the cream cheese until smooth, then sieve in the icing sugar and 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.
