Tuesday, March 16, 2010

Chocolate Guinness Cake!

Guinness is one of my favorite beers, especially this time of year.  I figured there was not much you could do to improve a Guinness...until I saw this recipe!  Even those who do not like beer or Guinness will love this cake.  It's very chocolaty and dense but still moist and gooey in the middle (mine was a little underdone, but I think that made it even better).  It's also super easy to make - everything is combined in one pot.  I would recommend making this cake any time of the year.  It is truly that good.

Chocolate Guinness Cake
From Feast by Nigella Lawson
Yield: One 9-inch cake (12 servings)
For the cake:
Butter/flour for pan
1 cup Guinness stout
10 tablespoons (1 stick plus 2 tablespoons) unsalted butter
3/4 cup unsweetened cocoa
2 cups superfine sugar
3/4 cup sour cream
2 large eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
2 1/2 teaspoons baking soda
Heat oven to 350 degrees. Butter and flour a 9-inch springform pan. In a large saucepan, combine Guinness and butter. Place over medium-low heat until butter melts, then remove from heat. Add cocoa and superfine 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 icing:
1 1/4 cups confectioners' sugar (I used more)
8 ounces cream cheese, at room temperature
1/2 cup heavy cream
pinch salt
Using a food processor or by hand, mix confectioners' sugar to break up lumps. Add 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.

No comments:

Post a Comment