This is a handsome cake.
Cakes fall into seasons just as much as produce does. This Chocolate Guinness Cake is perfect for the colder weather. I would dare not bust this one out at the height of summer. I might bend the rule for Father's Day. Might. It is actually rather perfect for a boy-themed celebration.
But more than anything - this is a cake that feels as dark and stormy as the winter skies. It's cozy like a coffee, or rather a dark stout. I want to cuddle up under a flannel blanket with a piece.
I like how not frilly this cake is. It is almost regal.
The Guinness gives this cake a deep richness and I love how the frosting is almost ironically light and fluffy on top. Frosting is cream cheese based.
Save this one for when you need a statement cake but would rather forgo pastels, for when it's cold and dreary outside and need something to share over coffee and hot chocolate, or for that guy in your life, or for those Winter holidays, or for Football Sunday. Of course, this cake makes total sense for St. Paddy's too. Of course...
Recipe is 100% borrowed from Nigella Lawson and it comes from her book "Feast." I felt it needed a revisit.
Chocolate Guinness Cake
Ingredients
FOR THE CAKE:
- 1 cup Guinness stout
- 10 tablespoons unsalted butter
- ¾ cup unsweetened cocoa
- 2 cups granulated sugar
- ¾ cup sour cream
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 2 ½ teaspoons baking soda
FOR THE TOPPING:
- 1 ¼ cups powdered or icing sugar
- 8 ounces 300g cream cheese softened at room temperature
- ½ cup heavy cream
Instructions
For the cake
- Heat oven to 350 degrees and grease a 9-inch springform pan and line the bottom 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 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 icing sugar and 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. Do not ice cake until it is completely cook.
Carol Kuzniak says
Hope you save me a piece. Very lovely and delicious looking