Nigella's Guinness Cake
Cake:
250ml Guinness
1 cup butter
75g cocoa
400g caster sugar
140ml sour cream
2 eggs
1 tablespoon vanilla extract
275g plain flour
2 ½ teaspoons baking soda
Icing:
300g cream cheese
150g icing sugar
125ml heavy cream
1 heaping tablespoon Les Perles Valrhona chocolate drops
Preheat the oven to 180C/355F, and grease and line a 9 inch springform tin.
Pour the Guinness into a large saucepan, and add the sliced butter. Heat until the butter is melted, and remove the saucepan from the heat. Whisk in the cocoa and sugar. Beat the sour cream with the eggs and vanilla, then pour into the saucepan. Finally, beat in the flour and baking soda.
Pour the batter into the greased and lined tin, and bake for 45 mins to an hour. Leave to completely cool in the tin - it is quite a damp cake.
For the icing, beat the icing sugar and cream cheese together. Add the cream, and beat again until it's a spreadable consistency. Ice the top of the black cake until it resembles the frothy top of a pint of Guinness, topping with chocolate drops to resemble bubbles.
250ml Guinness
1 cup butter
75g cocoa
400g caster sugar
140ml sour cream
2 eggs
1 tablespoon vanilla extract
275g plain flour
2 ½ teaspoons baking soda
Icing:
300g cream cheese
150g icing sugar
125ml heavy cream
1 heaping tablespoon Les Perles Valrhona chocolate drops
Preheat the oven to 180C/355F, and grease and line a 9 inch springform tin.
Pour the Guinness into a large saucepan, and add the sliced butter. Heat until the butter is melted, and remove the saucepan from the heat. Whisk in the cocoa and sugar. Beat the sour cream with the eggs and vanilla, then pour into the saucepan. Finally, beat in the flour and baking soda.
Pour the batter into the greased and lined tin, and bake for 45 mins to an hour. Leave to completely cool in the tin - it is quite a damp cake.
For the icing, beat the icing sugar and cream cheese together. Add the cream, and beat again until it's a spreadable consistency. Ice the top of the black cake until it resembles the frothy top of a pint of Guinness, topping with chocolate drops to resemble bubbles.
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