It’s St Patrick’s Day. So to celebrate, we made a Guinness Cake. Not just any Guinness cake, but Nigella Lawson’s Guinness Cake.
This is currently the Cook along cake on her website. The Cook Along is a fun competition where you cook a Nigella recipe, upload a picture on her website and then stand a chance to win a signed book.
It is a great cake and perfect for a St Patrick’s Celebration. The below recipe can be found here on Nigella.com.
for the cake
250 ml guinness
250 grams unsalted butter
75 grams cocoa powder
400 grams caster sugar
142 ml sour cream
2 large eggs
1 tablespoon vanilla extract
275 grams plain flour
2 ½ teaspoons bicarbonate of soda
for the topping
300 grams cream cheese
150 grams icing sugar
125 ml double cream (or whipping cream)
- Preheat the oven to180°C, and butter and line a 23cm 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 minutes to an hour. 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.
- 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 blitz 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.