Chocolate Guinness Cake

By bradl

• December 26, 2022

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Ingredients

For the cake

• 1 cup guinness
• 17 tablespoons unsalted butter (250 grams)
• ¾ cup unsweetened cocoa
• 2 cups superfine sugar
• ⅔ 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)

Procedure

1. Preheat the oven to gas mark 4/180°C/350ºF, and butter and line a 23cm / 9 inch springform tin.
2. 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.
3. 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.
4. 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.
5. 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.

Notes, Options, Substitutions

Author's Note

Quote

This cake is magnificent in its damp blackness. I can't say that you can absolutely taste the stout in it, but there is certainly a resonant, ferrous tang which I happen to love. The best way of describing it is to say that it's like gingerbread without the spices. There is enough sugar — a certain understatement here — to counter any potential bitterness of the Guinness, and although I've eaten versions of this made up like a chocolate sandwich cake, stuffed and slathered in a rich chocolate icing, I think that can take away from its dark majesty. Besides, I wanted to make a cream cheese frosting to echo the pale head that sits on top of a glass of stout. It's unconventional to add cream but it makes it frothier and lighter which I regard as aesthetically and gastronomically desirable. But it is perfectly acceptable to leave the cake un-iced: in fact, it tastes gorgeous plain.

BTL's Note

This cake is moist and dense. We use Black Cocoa and the cake is black indeed. 

Source Nigella Lawson