I have a confession to make. I don’t like chocolate. I just don’t like it. Never have. So for Nick to make me a chocolate cake that I like, that’s something unique. This cake won me over to the dark side (of chocolate). This cake is SO good.
Everyday, for the last two months, we’ve been cooking something we have never tried before. With this we’re trying to make an amazing collection of recipes. We’re going to perfect all of those recipes and share some of them with you. For all of the recipes we won’t be sharing you will have to come over for dinner.
This cake didn’t need a lot of tweaking. It’s perfect just the way it is. We just added a shot of espresso. Because espresso and chocolate go well together.
Chocolate Guinness cake
slightly adapted from Nigella Lawson
For the cake
250 ml of Guinness
250 grams of unsalted butter
75 grams of cocoa powder
400 grams of white castor sugar
140 ml of sour cream
2 large eggs
1 vanilla pod
275 grams of plain flour
2,5 teaspoons of baking powder
1 shot of espresso
For the topping
300 grams of cream cheese
150 grams of powdered/icing sugar
125 ml of whipped cream
Preheat your oven to 180°C/350ºF. Get out your 23 cm/9 inch round baking tin and butter and line the baking tin. I never had Guinness so before I started baking I took my first sip. It’s actually quite nice!
Put on a large saucepan on medium heat. Take the rest of the Guinness and pour it into the pan. Spoon in the butter bit by bit. When it has melted, whisk in the cocoa and sugar.
Get a bowl and beat the sour cream with the eggs and vanilla. When smooth, pour it into the brown buttery, beery pan. At last, whisk in the flour and baking powder. Pour the cake batter into the baking tin and bake for 45-60 minutes, it took an hour here.
When it’s done, take it out of the oven but leave it in the tin. Place on a cooling rack and let cool completely. When the cake has cooled to room temperature, start with the icing.
Whip the cream cheese until smooth. Get out your sieve and sieve over the icing sugar and then beat them together until smooth again. Careful at the start, unless you like breathing sugar. Add the whipped cream and beat again until it makes a spreadable consistency. We did it by hand, but use a processor or mixer if you have one, it will make your life a lot easier. Now start icing! Put it in the fridge for an hour or two if you can control yourself.