Guinness and Chocolate: something for everyone

Well she’s done it again. As if chocolate cake wasn’t decadent enough, the British bombshell Nigella Lawson has combined the ever popular stout, Guinness, with a rich, moist chocolate cake and topped it with cream cheese frosting to mimic the foamy head on the classic beer.

This cake is a favourite in our house, though it’s over the top enough that it only gets made once or twice each year. It’s easy to make, impresses a crowd and is satisfying beyond imagination. Follow this link to read Nigella’s poetic description and the original recipe or read on for my version (very similar and not in metric) and some pictures. Enjoy!

1 Cup of Guinness
1 Cup of unsalted butter
3/4 of a Cup of cocoa
2 Cups of white sugar
1/2 a Cup of fat free sour cream
2 eggs, lightly beaten
1 tablespoon real vanilla extract
2 3/4 Cups cake flour
2 1/2 teaspoons baking soda

250 g cream cheese (1 whole brick at room temperature)
1 teaspoon of vanilla
2 tablespoons of honey

On medium-low heat, warm the Guinness and butter in a large saucepan. Once the butter is melted, add the cocoa and sugar. Mix the eggs and sour cream together and add carefully to the chocolatey mixture (careful not to scramble the eggs!) Once incorporated, stir in the vanilla. Remove from the heat. Add baking soda to cake flour and stir well to combine. Add the flour all at once to the wet ingredients and mix until combined. Pour into a 10″ spring form pan that has been buttered or sprayed with non stick spray.

Bake at 350 degrees for 45 mins – 1 hour until a toothpick inserted in the centre comes out clean. The top will be slightly cracked, never fear, this will be covered by the liberal layer of icing.

Beat together cream cheese, vanilla and honey until smooth. Glob this mixture onto the top of the cooled cake. Swirl it with an offset spatula or the back of a spoon to make frothy looking peaks.

Serves 12

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