Chocolate and Guinness Cake
Happy St. Patrick’s Day to all the Irish – and all of us that just want to celebrate for no reason! I’m one of them, as w edo not celebrate St. Patrick’s Day in Finland. But that is a perfect excuse to bake something and have a beer. Or even better, to bake something with beer.
This recipe is both super simple, and SUPER delicious. It was first introduced to me by a friend. I stole a couple of pieces of the cake from the party it was baked for, and could only stop eating it after each and every crumb was finished. It’s chocolaty, it’s dense and moist, and the frosting is super fluffy and light (if you can say light of something that has cream cheese, double cream and sugar in it?). The coolest thing of course is, that the cake resembles a black and white pint of Guinness. I’m not such a fan of stouts myself, so I rather have my Guinness in this form ;-)
If something gives you a small hint of what this cake is all about, is that the original recipe is by Nigella Lawson. Do not save butter, sugar or cream, eat with a good conscience and rememeber it’s a holiday! Ah, and I used salted butter because I think it gives a reasonable depth on the flavors of this cake.
The original recipe asks for a round springform cake tin but I had forgotten mine at the office, so I used a square pan.
Here’s the recipe once more:
St. Patrick’s Day Chocolate Guinness Cake
2,5 dl Guinness
250 g butter
1,8 dl dark cocoa powder
4,5 dl caster sugar
1,5 dl sour cream
2 medium eggs
5 dl plain flour
2,5 teaspoons baking soda
250 g cream cheese
2,5 dl icing sugar
1,25 dl double cream (or heavy cream)
Preheat the oven to 180°C, and butter a 23cm springform tin (or a square 8-inch brownie tin).
Pour the Guinness into a large wide saucepan, add the butter - in spoons or slices - and heat until the butter’s melted, at which time you should whisk in the cocoa and sugar. Beat the sour cream with the eggs and vanilla and then pour into the brown, buttery, beery pan and finally whisk in the flour and bicarb.
Pour the cake batter into the greased and lined tin and bake for 45 minutes to an hour (I took 50 minutes to bake my cake). Leave to cool completely in the tin, as it is quite a damp cake.
When the cake’s completely cold, sit it on a flat platter or cake stand and get on with the icing. Lightly whip the cream cheese until smooth, sieve over the icing sugar and then beat them both together.
Add the cream and beat again until it makes a spreadable consistency. Ice the top of the black cake so that it resembles the frothy top of the famous pint.