' This is a Nigella Lawson recipe, from Feast. It’s been slapped up all over the internet, so I figured it was my turn to post it. This is one of Matt’s favorite cakes, and it’s so very rich. The kids like it too. I’ve honestly never made it with the frosting, but I’m including it in the recipe anyway.
The recipe is in metric for the most part, but I’m sure you can figure out the conversions.
Chocolate Guinness Cake
Makes one huge cake.
250ml Guinness
250g butter (1 cup)
75g cocoa (a rounded 1/2 cup)
400g caster sugar (2 cups)
140ml sour cream
2 eggs
1 tablespoon vanilla extract
275g all purpose flour (2 1/4 cups)
2 1/2 teaspoons baking soda
for the icing:
300g cream cheese
150g icing sugar (1 cup)
125ml cream
Preheat the oven to 180C, and grease and line (yes! lining is essential – if you don’t line it, you’ll never get it out of the pan in one piece) a 23 centimetre springform tin.
Pour the Guinness into a large saucepan, and add the sliced butter. Heat until the butter is melted, and remove the saucepan from the heat. Whisk in the cocoa and sugar. Beat the sour cream with the eggs and vanilla, then pour into the saucepan. Finally, beat in the flour and bicarb.
Pour the batter into the greased and lined tin, and bake for 45 mins to an hour. Leave to get completely cool in the tin, as it’s quite a damp cake.
For the icing, beat the icing sugar and cream cheese together. Add the cream, and beat again until it’s a spreadable consistency. Ice the top of the black cake until it resembles the frothy top of the famous pint.
