CHOCOLATE GUINNESS CAKE RECIPE
for the cake
- 1 cup guinness
- 8.83 oz (2 sticks + 1.5 T) unsalted butter
- ¾ cup unsweetened cocoa
- 2 cups sugar
- ¾ cup sour cream
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 2 ½ teaspoons baking soda
for the topping
- 8 oz cream cheese
- 1 ¼ cups confectioners' sugar
- ½ cup heavy cream (or whipping cream)
Preheat the oven to 350ºF, and butter (I used shortening) and line a 23cm / 9 inch springform tin (I used a ceramic cake dish).
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. Leave to cool completely in the tin on a cooling rack, as it is quite a damp cake.
When the cake's 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 confectioners' sugar and then beat them both together. Or do this in a processor, putting the unsieved confectioners' sugar in first and blitz to remove lumps before adding the cheese.
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.
All photos by Ashley.
I listened to the album This Empty Northern Hemisphere by Gregory Alan Isakov while composing this cake - Big Black Car was always a special one for Matt and I. Below you can find the song and the official video. <3