Saturday, 17 January 2015

:: Nigella's Chocolate Guinness Cake ::

Now I am not going to lie, this cake is almost utter perfection. Moist, utterly rich, tangy and so moreish, one slice is just not enough.


This recipe is a triumph from one of my foodie idols the Domesticated Goddess herself, Nigella Lawson. LOVE HER.

Think of the best chocolate cake you've had; then imagine this, a rich dense sponge thickly smothered in a light and creamy cream cheese icing. It's a glass of stout in a cake.  At Christmas, I couldn't find any Guinness so I used the Belhaven Brewery Black Stout which worked just as well, so don't fret if you can't find Guinness. I almost felt happier that I couldn't find any as it is so important to support the small and local businesses.

Along side my signature chocolate cake, this Guinness cake is my most requested cake. It's so simple to make and decorate yet it makes such a statement.

I haven't changed the recipe at all and is taken from Nigella's website, I just had to share it with you because it is just too damn good not too.

Ingredients

:: 250ml stout
:: 250g butter
:: 75g cocoa powder
:: 400g caster sugar
:: 142ml sour cream
:: 2 large free range/ organic eggs
:: 1 tbsp vanilla extract
:: 275g plain flour
:: 2.5 tsp bicarbonate of soda

:: 300g cream cheese ( I used 250g cream cheese and topped up with 50g marscpone)
:: 150g icing sugar
:: 120ml double cream

Method

// Preheat your oven to 180c and line a 25cm cake tin.

// Over a medium heat pour the stout in to a sauce pan and add the chunks of butter until melted.

// Add the sugar and cocoa, whisk until smooth.

// In a separate bowl, beat the eggs, sour cream and vanilla. It's not going to look pretty.

// Pour the egg mix in to the beery, chocolaty mix and stir.

// Once nicely combined, slowly add the flour and bicarb, whisk until smooth and slightly thickened.

// Pour the batter into your cake tin and pop in the oven for 45 mins. You should be able to gently put          a knife in the middle and come out clean.

// Leave to cool in the tin on a cooling rack, it will take a couple of hours to completely cool.

// Whilst cooling make the icing, lightly whip the cream cheese until nice and smooth, sieve the icing sugar over and beat together. I like to beat this for a good few minutes so it gets nice and light, however keep an eye on it as it will quickly turn to liquid!!!

// Once you have a nice thick consistency, pour in the cream and whip up until it is easily spreadable.

// Make sure your cake is completely cool (if it's still warm, the icing will melt. Not ideal) then thickly spread the icing so that it resembles the frothy top of a pint of Guinness.







4 comments:

  1. mmmm CAKE! That looks divine! I love how easy your recipe's are to follow! Definitely bookmarking some of these!

    www.luciaflorence.com

    ReplyDelete
  2. Looks so good.. thanks for the recipe!

    Elliot
    www.londonfoodbabes.com

    ReplyDelete
  3. Amazing chocolate cake. Bookmarking for sure. thanks for the recipe.

    ReplyDelete
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