Wait for it… Stan (as my readers will know, that’s my Mother-In-Law) has only gone and turned 80 flippin 9! I know 89! What does a Guinness drinking birthday girl need other than a Chocolate Guinness Cake.
The finished cake is uber-moist, the Chocolate Guinness combo makes this velvety dark and chocolaty rich. The whipped cream cheese topping represents the head on the pint of Guinness and is sweet, but not over the top.
This recipe is taken from Nigella’s book Feast. Nigella is the doyen of easy baking and I took a look at this Chocolate Guinness Cake recipe and thought, that’s hardy baking, just a bit of stirring. And I was right, so simple, even the average man could do it – sorry fellas.
To make this Chocolate Guinness Cake You Will need
- 250ml Guinness
- 250g unsalted Butter
- 75g Cocoa
- 400g Caster Sugar
- 142ml Pot Soured Cream
- 2 Eggs
- 1 Tbsp Vanilla Extract
- 275g Plain Flour
- 2.5 Tsp Bicarbonate Of Soda
Line a spring-form tin, a round one 23cm wide. Give the tin a little buttering or a dash of vegetable oil (not olive). Don’t make the tin greasy, but using a little oil sticks the paper in place and this make filling the tin later on much more of a pleasure. Put the oven on at 160Fan/180C/350F/Gas 4.
Put the Guinness into a fairly big saucepan and drop in the butter. I chop my butter up a bit to speed up the melting. Put this onto a medium heat; keep an eye on it we want to melt the butter not boil the guts out of it!
Whilst this is melting turn your attention to the wet ingredients. In a large jug or bowl mix together the Soured Cream, Eggs and Vanilla. I use a hand-held machine here, because I like it but a spoon or hand whisk would be fine.
The butter and Guinness should have melted together by now, add the sugar and mix well. Then whisk in the cocoa (sieve it), the flour and the Bicarb. Add the wet mixture into this and mix well.
Pour this mixture into your prepaired tin and bake for 45 mins to an hour, mine took 50 mins. This is a liquid batter, rather than a cake mixture. The skewer test will not work with this one as the finished cake is so very moist.
Leave the cake in its tin to cool completely. Don’t freak out if the centre of the cake dips a little as it cools, this is to be expected. Once the cake is totally cold you can make the topping.
- 300g Philadelphia Cream Cheese (full fat please!)
- 150g Icing Sugar
- 125ml Double or Whipping Cream
Turn your cake out of its tin and pull away your baking parchment and put the cake onto your serving plate or cake-stand. I always turn my cakes upside down. You then have the bottom uppermost and it gives you a flatter surface to slather in luscious toppings.
I make whipped toppings like these in a Pyrex jug, this keeps the relatively small amount of mixture in contact with the beater blades and you don’t have to chase the mixture around a bowl to combine it. In a jug whisk up the cheese to make it smooth then sieve in the icing sugar, stir it in first to prevent clouds of sugar rising up into the air. Then whisk them together. Next add the cream and whip again until you get to a spreading consistency. Take cake, do not whisk until you get a dry mix because you will be turning the mix into butter, we want a luscious spread.
Slather this mix onto the top of the cake and encourage the mix out to the edges. You can mess about all you like to get it smooth, but I like the slightly more turbulent look to my pint of Guinness. As Stan is such a Guinness fan I stuck the bottle top into the centre of the cake, just to give her a clue as to the taste to come.
I took this over to Stan for her birthday and Erik and I joined her in tasting a slice each on Saturday, her birthday. Very nice it was too, come on Chocolate Guinness has to be a good combo. I am sad, sorry and just a little bit peeved that when I returned to visit her on Monday the rest had mysteriously disappeared, I guess she must have mice?