NIGELLA LAWSON’S GUINNESS CHOCOLATE CAKE

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Guinness. Chocolate. Cake. Nigella, I love you.

This, my friends, is chocolate cake all grown up. It has many layers of flavor while still retaining its chocolate cake awesomeness. It’s undoubtedly chocolatey, subtly sweet and almost has a yeasty quality to it. The cream cheese frosting is toned down a touch too, being far less sweet that most. Holy cow, it’s good.

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So let’s get started, this cake isn’t going to bake itself.

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Start by cubing a stick of butter (1/2 cup) and measuring out 1 cup of Guinness.

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In a medium sized sauce pan, heat the Guinness and butter until the butter has melted. Its a beautiful thing.

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When the butter has melted, remove from heat and add in 2 cups sugar and 3/4 cup cocoa powder.

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Next, snag a ridiculously good looking little person to provide some extra elbow grease. MIXA MIXA MIXA MIX!

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When the cocoa and sugar have been fully incorporated, add sour cream, egg and vanilla mixture and mix.

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Then, sift together 2 cups flour and 1 1/2 teaspoon of baking powder.

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Add sifted flour and soda to the glorious, chocolatey beer mixture, and (you guessed it) mix.

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Pour cake batter into a greased 9″ spring form pan, lined with parchment paper. Bake at 350 for 40-50 minutes, or until toothpick comes out clean.

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In a large bowl, beat cream cheese until fluffy. Add confectioners’ sugar and cream; beat until smooth (do not over-beat).

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Remove cake from the pan and place on a platter or cake stand. Ice top of cake so that it resembles a frothy pint of beer.

CHOCOLATE GUINNESS CAKE

CHOCOLATE GUINNESS CAKE

INGREDIENTS

  • 1 cup Guinness
  • 1/2 cup butter, cubed
  • 2 cups sugar
  • 3/4 cup baking cocoa
  • 2 eggs, beaten
  • 2/3 cup sour cream
  • 3 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1-1/2 teaspoons baking soda
  • TOPPING:
  • 1 package (8 ounces) cream cheese, softened
  • 1-1/2 cups confectioners’ sugar
  • 1/2 cup heavy whipping cream

DIRECTIONS

  1. Grease a 9-in. springform pan and line the bottom with parchment paper; set aside.
  2. In a small saucepan, heat beer and butter until butter is melted. Remove from the heat; whisk in sugar and cocoa until blended. Combine the eggs, sour cream and vanilla; whisk into beer mixture. Combine flour and baking soda; whisk into beer mixture until smooth. Pour batter into prepared pan.
  3. Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool completely in pan on a wire rack. Remove sides of pan.
  4. In a large bowl, beat cream cheese until fluffy. Add confectioners’ sugar and cream; beat until smooth (do not over-beat). Remove cake from the pan and place on a platter or cake stand. Ice top of cake so that it resembles a frothy pint of beer. Refrigerate leftovers. Yield: 12 servings.
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Hi! I'm Megan. I live for good food, great music and meaningful conversation. Read more. . .

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