I found this recipe in a Sunday supplement and I have torn it out as I intend to use it this weekend. I thought other might want to try it to as it looks scrummy!
CHOCOLATE GUINNESS CAKE
makes about 12 SLICES
For the cake
250ml of Guinness
250g unsalted butter
75g cocoa
400g caster sugar
1 x 142ml pot sour cream
2 eggs
1 tablespoon vanilla extract
275g plain flour
2 1/2 teaspoons bicarbonate of soda
FOR THE TOPPING
300g Philadelphia cream cheese
150g icing sugar
125ml double or whipping cream
PREHEAT THE OVEN to gas mark 4/180c, and butter and line a springform tin.
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 45-60 minutes. 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 topping. Lightly whip the cream cheese until smooth, sieve over the icing sugar and then beat them both together. Or do this in a processor, putting the unsieved icing sugar in first and blitzing 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.
courtesy of Nigella Lawson
1 comment:
Yes, sobs, it is as I suspected. I sounds absolutely gorgeous but I would not be allowed. All that sugar and icing sugar. I miss all those lovely things I used to be able to eat. I do not make cakes anymore for this reason. I suppose there could be some that would be alright but not the same if you know what I mean.
Post a Comment