Chocolate Guinness Cake
For the cake:
- 250 ml Guinness
- 250 g unsalted butter
- 75 g cocoa
- 400 g caster sugar
- 142 ml sour cream
- 2 eggs - from happy hens (that is free range). This doesn’t affect the taste, but it will affect your karma
- t tbsp real vanilla extract
- 275 g plain flour - that is flour without rising agent added
- 2 1/2 tsp bicarbonate of soda
For the icing:
- 300 g Philadelphia cream cheese - Moose used generic and it didn’t set very well. Have to assume that real Philly works better (I agree, I used Philadelphia Extra Light (to save some fat) and the frosting is quite goopy, the original cake I had it was fairly solid)
- 150 g icing sugar
- 125 ml double or whipping cream
- Preheat the oven to gas mark 4 / 180oc, butter and line a 23 cm springform tin
- Pour the Guinness into a large wide saucepan, add the butter gradually, and heat until the butter has melted. At which time, whisk in the cocoa and sugar.
- Beat the sour cream with the eggs and vanilla and pour into the brown, buttery, beery pan and finally whisk in the bicarb and flour.
- Pour the cake batter into the greased, lined tin and bake for 45 minutes to an hour. Leave to cool completely in the tin on a cooling rack as it is quite a damp cake.
- Lightly whip the cream cheese until smooth, sieve over the icing sugar, then beat 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 a pint.
- A few tips that the book won’t tell you:
This needs longer to cook than less - if it looks wibbly in the middle when you take it out of the oven, it probably isn’t done yet. We’ve not worked out the optimum cooking time, but rest assured we will keep trying!
The middle will probably sink, and it will ooze a bit of Guinness, but keep it in the fridge, and it tastes amazing!