My lovely cousin Kirstin who has her own food blog http://cookbookamonth.wordpress.com/ gave me this fabulous recipe for Chocolate Guinness Cake. She found the recipe from Nigella Lawson. I just love everything about Nigella, she seems like a sensual , Martha Stewart. At the time of receiving this recipe, I became quite obsessed with making this cake, to the point of Kirstin telling me ever so nicely ” would you like me to send you some more recipes to try?” . A year has passed and last night we were invited to an International dinner by friends of ours’s Emily and Sean Robinson. I gleefully offered to bake and bring a Chocolate Guinness Cake. My dear mummy friend Tara came over to spend some time with us and was my co-hort. She prepared the cream cheese frosting. The Epicurean Man also got involved by frosting the cake for me. At the international dinner, my Chocolate Guinness cake was a rave and everyone exclaimed how moist and yummy it tasted. Below is the recipe from Nigella Lawson, the exact one I use and my photographs of my cake. Bon appetite.
Chocolate Guinness Cake
Yield: One 9-inch cake (12 servings)
For the cake:
Butter for pan
1 cup Guinness stout
10 tablespoons (1 stick plus 2 tablespoons) unsalted butter
3/8 cup unsweetened cocoa
2 cups superfine sugar (I have used regular granulated sugar with no ill effects)
3/8 cup sour cream
2 large eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
2 1/2 teaspoons baking soda
For the topping:
1 1/4 cups confectioners’ sugar
8 ounces cream cheese, at room temperature
1/2 cup heavy cream
For the cake:Heat oven to 350 degrees. Butter a 9-inch springform pan and line with parchment paper. In a large saucepan, combine Guinness and butter. Place over medium-low heat until butter melts, then remove from heat. Add cocoa and superfine sugar, and whisk to blend.
In a small bowl, combine sour cream, eggs and vanilla; mix well. Add to Guinness mixture. Add flour and baking soda, and whisk again until smooth. Pour into buttered pan, and bake until risen and firm, 45 minutes to one hour. Place pan on a wire rack and cool completely in pan.
For the topping: Using a food processor or by hand, mix confectioners’ sugar to break up lumps. Add cream cheese and blend until smooth. Add heavy cream, and mix until smooth and spreadable.
Remove cake from pan and place on a platter or cake stand. Ice top of cake only, so that it resembles a frothy pint of Guinness.