a 'too good not to share rec': Chocolate Guiness Cake. incredibly moist and deeply cocoa-y.

W

wildwoods

Well-known member
i was skeptical but dh looked at the pic and requested it for his bday cake, so i had to oblige. it's meant to resemble a pint of guiness - stoutly dark cake with the creamy head on top. this has surpassed any other choc cake i've made (and i've tried many). i've paraphrased it from Feast by nigella lawson.

cake:

250ml guiness

250g unsalted butter

75g cocoa (use the good stuff)

400g caster sugar (fine/superfine granulated is ok)

142ml sour cream (estimated that one)

2 eggs

1 tbsp real vanilla extract

275g plain flour

2 1/2 tsp baking soda

topping:

300g cream cheese (250g package was plenty)

150g icing sugar (started with a bit less)

125ml double or whipping cream (start with less)

pour guiness into a large, wide saucepan, add the butter in pieces, and heat til the butter's melted. whisk in the cocoa and sugar (i whisked these separately first, to de-lump it). beat the sour cream with the eggs and vanilla and pour into the buttery pan. whisk in the flour and baking soda.

pour batter into a greased and lined 23cm sringform tin and bake x45-60 min at 180c (350f). cool comletely in pan on a rack.

when the cake's cold, lightly whip the cream cheese til smooth, seive over the icing sugar and beat together. add the cream and beat again til it's a nice spreadable consistency. "ice the top of the black cake so that it resembles the frothy top of the famous pint."

 
Perfect, I have some extra stout left over from the Irish Beef & Guiness pie

and it's a MUCH nicer stout than Guiness! It's deep, rich with nice chocolate and espresso undertones which should be perfect for this cake.

 
sorry, i know weights are a pain unless you have a scale. you can get a decent digital scale for a

pretty reasonable price these days. i use mine quite a bit.

 
Since I'm in the middle of converting a cookbook anyway, here's what I get:

1 cup Guinness
1 cup butter
5 tbsp cocoa
2 cups sugar (I'd reduce that a bit; caster is superfine/berry sugar, so there's more volume per gram than granulated)
2/3 cup sour cream
2 eggs
1 tbsp vanilla
2 cups all-purpose flour*
2-1/2 tsp baking soda

8-oz package cream cheese
1 cup icing sugar
1/2 cup heavy cream

9-inch springform

*2 cups = 250 g, but 2-1/4 cups = 300 g, so 275 g is 2 cups and 2 tablespoons if you want to be precise)

 
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