It’s starting to seem as though all we’re eating is cake. Truth is, that’s not terribly off the mark. Between the Christmas parties, leaving do’s, and baby parties, there is a lot of cake and sweet eating going on at the moment. I can promise though, some more savoury recipes are coming. I’ve started watching Jamie’s 15 minute meals and doing a bit of experimenting with his recipes. More to come.
This Guinness Cake recipe was given to me by some fantastic Australians who have since left London for sunnier (and much warmer) shores of Australia. This cake is moist and chocolatey without being too rich or cloying. The original instructions bake the cake in a 9″ springform pan however I find a 9×13″ sheet pan more practical for sharing purposes.
Guinness Cake – Adapted from Nigella Lawson’s recipe
250 ml guinness
250 g unsalted butter
75 g cocoa powder
400 g plain sugar
142 ml sour cream (I used plain yoghurt plus 1tsp of baking soda)
1 tbsp vanilla
275 g all purpose flour
2.5 tsp baking soda
300 g cream cheese
150 g icing sugar
125 ml whipping cream
Preheat the oven to 180C (350F) and line the 9×13″ pan with parchment paper. Combine the guinness and butter in a large saucepan and heat until the butter is melted. Whisk in the cocoa and sugar.
Beat together the sour cream, eggs, and vanilla. Pour the mixture into the saucepan, whisking together. Whisk in the flour and baking soda.
Pour the cake batter into the prepared pan and bake for 25-30 minutes. Cool in the pan.
Whip the cream cheese until smooth, sifting in the icing sugar and then beating together (use a low speed or risk coating your kitchen in a fine layer of icing sugar). Add the whipping cream and mix until it is a spreadable consistency.
Ice the cake and serve.