Ok, I know I should be posting a strawberry something or rather as we're all a flutter with the Wimbledon bug (don't worry that is still to come)... but I just couldn't resist posting this dark Chocolate and Guinness Cake delicious-ness from Nigella Lawson.
In the words of the Domestic Goddess herself, "This cake is magnificent in its damp blackness".
It really is easy as pie, and coming from me, the one side of the PT team who is still a novice in the baking stakes, that's saying something. This cake is a real gem to have up your sleeve and all who taste - will love!
Nigella Lawson's Chocolate and Guinness Cake (Feast 2004)
Makes: around 12 slices - depending on how big you like your slices ;)
Preparation Time: 10-15 mins
Cooking Time: 45 mins to an hour
For the Cake
- 250ml can of Guinness
- 250g unsalted butter
- 75g cocoa
- 400g caster sugar
- 1 x 142 pot sour cream
- 2 eggs
- 1 tbsp real vanilla extract
- 275g plain flour
- 2 1/2 tsp bicarbonate of soda
For the Topping
- 300g Philadelphia cream cheese
- 150g icing sugar
- 125ml double or whipping cream
Method
- Preheat the oven to 180 C/350 F/gas mark 4 and line a 23cm spring foam tin.
- Pour the guinness into a saucepan, add the butter and heat, until melted, when you should whisk in the cocoa and sugar.
- Beat the sour cream with the eggs and vanilla, then add to the pan, whisk in the flour and bicarbonate of soda.
- Pour the cake batter into the tin and bake for 45 mins to an hour. Leave to cool completely in the tin on a cooling rack.
- Whip the cream cheese, until smooth, sieve over the icing sugar, then beat together. Add the cream and beat again. Ice the top of the cake so it resembles the frothy top of the famous pint.
And enjoy!
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