My baking excursion this weekend started with Becky’s Chocolate Guinness cake.
”What? Why did you cease your cupcake experiements?!” I hear you cry!
It was especially for my wannabe big brother Sam. He told me to ‘stop making cupcakes, make a cake or something else’, whether he was bored with my cupcakes, or just wasn’t enjoying them, he requested a change. So, when Becky told me that the Guinness cake she made recently was delicious, I decided that a cake was different enough to cupcakes to warrant a try, yet similar enough that it was a close enough skill-set.
I made a few extra mini-cupcakes with some excess batter, so we could taste without cutting the cake open (quality control!) and they were yum. You can definitely taste the Guinness, but it’s not overpowering!
It went down a hit at the party, everyone who tried it (to my knowledge) liked it and they were all surprised how moist it was. I baked it, let it cool in the pan, put it in a huge ziploc bag and put it on the counter overnight. It kept it’s moisture nicely and it was delicious!I really can’t recommend this cake more!!
Recipe:
FOR THE CAKE
- 250ml Guinness
- 250g unsalted butter
- 75g cocoa
- 400g caster sugar
- 1 x 142ml pot sour cream
- 2 eggs
- 1 tablespoon real vanilla extract
- 275g plain flour
- 2 1/2teaspoons bicarbonate of soda
FOR THE TOPPING:
- 300g Philadelphia cream cheese
- 150g icing sugar
- 125ml double or whipping cream
Method
- Preheat the oven to gas mark 4/180°C, and butter and line a 23cm springform 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 bicarb.
- Pour the cake batter into the greased and lined tin and bake for 45 minutes to an hour. 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. Lightly whip the cream cheese until smooth, sieve over the icing sugar and then beat them both together. Or do this in a processor, putting the unsieved icing sugar in first and blitz to remove lumps before adding the cheese.
- 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.
http://www.nigella.com/recipes/view/chocolate-guinness-cake-3086
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