Nigella Lawson's Feast in 2004, I have been making the Chocolate Guinness Cake religiously in celebration of the Irish Saint’s holiday. My husband and I starting dating again in 2005 (a story for another time), but I have been an avid Guinness drinker since 1997. The glorious elixir which a friend of mine dubbed "steak in a can" has been my beer of choice since I first tasted it when I studied in London for a summer. Chocolate Guinness cake is the perfect combination of chocolate and malt without being too sweet. The addition of a tangy sour cream icing balances cake and stout.
Now, I could have left out the fact that I have made this before (If you were to pick up my copy of Feast, it would open itself to the Chocolate Guinness Cake page) and make this a cookbook challenge post, but I just couldn't lie to you. Try it and you will want to add this recipe to your annual to do list!
Adapted from Feast by Nigella Lawson
2 cups flour
2 1/2 teaspoons baking soda
1 cup Guinness stout beer
1/2 cup plus 2 Tablespoons butter, cut into chunks
3/4 cup cocoa powder
2 cups sugar
3/4 cup sour cream
1 Tablespoon vanilla extract
1 batch Cream Cheese Icing (recipe below)
Preheat oven to 350 F. Grease 9" springform pan or grease and line the bottom of two 8" round pans with parchment paper.
In a medium bowl sift flour and baking soda together. Set aside.
In a large saucepan, mix butter and Guinness. Once butter is melted, whisk in sugar and cocoa powder. Turn off heat and set aside to cool slightly.
In a large bowl whisk together sour cream, eggs and vanilla. Whisk in cooled Guinness mixture. Slowly mix in flour mixture until everything is incorporated.
Pour into prepared pan(s). Bake for 45-60 minutes for the springform pan or 35-45 minutes for the two 8" pans or until a toothpick inserted into the center comes out clean. Do not over bake.
Cool completely. Ice with cream cheese icing (below) to look like a foaming stout pint of Guinness, pun intended.
1 1/4 cups powdered sugar, sifted
1/2 cup heavy cream
In a mixer, cream the cream cheese until smooth. Slowly add 1/2 powdered sugar then half the heavy cream. Mix until smooth. Add remaining powdered sugar and then heavy cream and continue to mix until smooth and spreadable.
As a side note, I have adapted the Guinness Cake recipe in more recent years by using Jameson Buttercream Icing and Bailey's Ganache instead of the cream-cheese icing to become what I have come to call St. Patrick's Day Cupcakes (also known as the Irish Car Bomb Cupcakes). But... I have to save something for St. Patrick's Day next year!