Chocolate Guinness Cake

NY Times recipe from Nigella Lawson who states, “For me, a chocolate cake is the basic unit of celebration. The chocolate Guinness cake here is simple but deeply pleasurable, and has earned its place as a stand-alone treat.”

Featured in Nigella Lawson’s book, “AT MY TABLE: A Feast for a Holiday, Or Everyday Exulting”.

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Chocolate Guinness Cake

  • Total time: 1 Hour 15 Minutes
  • Servings: One 9-inch Cake

Ingredients

For the Cake

  • Butter, for the pan
  • 1 Cup Guinness Stout
  • 10 Tbsp (1 stick plus 2 Tbsp) Unsalted Butter
  • 3/4 Cup Unsweetened Cocoa
  • 2 Cups Superfine Sugar
  • 3/4 Cup Sour Cream
  • 2 Large Eggs
  • 1 Tbsp Vanilla Extract
  • 2 Cups All-Purpose Flour
  • 2 1/2 tsp Baking Soda

For the Topping

  • 1 1/4 Cups Confectioners' Sugar
  • 8 oz Cream Cheese, at room temperature
  • 1/2 Cup Heavy Cream

Directions

For the Cake

  • 1)

    Heat oven to 350°F. Butter a 9-inch springform pan and line with parchment paper.

  • 2)

    In a large saucepan, combine Guinness and butter. Place over medium-low heat until butter melts, then remove from heat.

  • 3)

    Add cocoa and superfine sugar, and whisk to blend.

  • 4)

    In a small bowl, combine sour cream, eggs and vanilla; mix well. Add to Guinness mixture.

  • 5)

    Add flour and baking soda, and whisk again until smooth.

  • 6)

    Pour into buttered pan, and bake until risen and firm, 45 minutes to 1 hour.

  • 7)

    Place pan on a wire rack and cool completely in pan.

For the Topping

  • 1)

    Using a food processor or by hand, mix confectioners’ sugar to break up lumps.

  • 2)

    Add cream cheese and blend until smooth.

  • 3)

    Add heavy cream, and mix until smooth and spreadable.

Assembly

  • 1)

    Remove cake from pan and place on a platter or cake stand.

  • 2)

    Ice top of cake only, so that it resembles a frothy pint of Guinness.

Notes

Source: https://cooking.nytimes.com/recipes/1875-chocolate-guinness-cake