chocolate guinness cake by nigella lawson
my daughter sydney and i made this cake together. it is one of the best cakes we have made. and the icing is so much better than store bought. store bought icing is just a sin.
pardon the lighting. im still learning on the best ways to use my camera with the instruction book that’s bigger than the bible. if any of you have tips on lighting feel free to share them with me.
here’s the recipe straight from nigella’s website
for the cake
1 cup Guinness
8.83 oz unsalted butter
¾ cup unsweetened cocoa
2 cups superfine 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)
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.