St Patrick's Day, it's one day of the year that non Irish people become Irish. For some reason every 17th March I want to cook something different to celebrate St Patrick's day.
Now technically this cake is not traditionally Irish, but it uses Guinness and that's my connection here to Ireland.
This cake is like a mud cake in it's texture, but it has a flavour, a certain tang from the stout beer that wants you to keep eating it, and I did eat it for days, as there was leftovers, and I enjoyed it every day. The cream cheese frosting is supposed to mimic the head on a beer, it adds such a light delicious flavour to the cake also.
Leftovers keep extremely well for 5 days in the refrigerator. You can freeze the cake if needed, not sure if the icing freezes well, but I would try it anyway, as when I make my Passionfruit cheesecake slice, it freezes well.
I have found my forever St Patrick's Day cake, I will now make this yearly for St Patrick's Day, it's delicious and you just have to keep going back for more.
Now technically this cake is not traditionally Irish, but it uses Guinness and that's my connection here to Ireland.
This cake is like a mud cake in it's texture, but it has a flavour, a certain tang from the stout beer that wants you to keep eating it, and I did eat it for days, as there was leftovers, and I enjoyed it every day. The cream cheese frosting is supposed to mimic the head on a beer, it adds such a light delicious flavour to the cake also.
Leftovers keep extremely well for 5 days in the refrigerator. You can freeze the cake if needed, not sure if the icing freezes well, but I would try it anyway, as when I make my Passionfruit cheesecake slice, it freezes well.
I have found my forever St Patrick's Day cake, I will now make this yearly for St Patrick's Day, it's delicious and you just have to keep going back for more.
Recipe
Recipe adapted from Nigella Lawsons cookbook Feast
Serves 14-16
250ml guinness
250g unsalted butter, cut up into slices
75g cocoa powder
400g caster sugar
140ml sour cream
2 eggs
1 tablespoon vanilla extract
275g plain flour
2½ teaspoons bicarbonate of soda
Frosting:
300g cream cheese
150g icing sugar
125ml double cream (or thickened cream)
Preheat the oven to 180°C/160°C fan forced, and line a 23cm springform tin with baking paper.
Pour the Guinness into a large wide saucepan, add the butter 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 50 minutes to an hour. Leave to cool completely in the tin on a cooling rack, as it is quite a damp cake.
Serves 14-16
250ml guinness
250g unsalted butter, cut up into slices
75g cocoa powder
400g caster sugar
140ml sour cream
2 eggs
1 tablespoon vanilla extract
275g plain flour
2½ teaspoons bicarbonate of soda
Frosting:
300g cream cheese
150g icing sugar
125ml double cream (or thickened cream)
Preheat the oven to 180°C/160°C fan forced, and line a 23cm springform tin with baking paper.
Pour the Guinness into a large wide saucepan, add the butter 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 50 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 and get make the icing.
Lightly whip the cream cheese until smooth, sieve over the icing sugar and then beat to combine.
If using double cream, add it and beat until you have a spreadable consistency. If using whipping cream, whisk first to soft peaks, add a couple of spoonfuls into the cream cheese mixture and once this is combined, fold in the rest.
Ice the top of the black cake so that it resembles the frothy top of the famous pint.
Lightly whip the cream cheese until smooth, sieve over the icing sugar and then beat to combine.
If using double cream, add it and beat until you have a spreadable consistency. If using whipping cream, whisk first to soft peaks, add a couple of spoonfuls into the cream cheese mixture and once this is combined, fold in the rest.
Ice the top of the black cake so that it resembles the frothy top of the famous pint.
Enjoy!
To save the recipe to your favourites go to www.whatscookingella.com/chocolate-guinness-cake.html
Pin it: www.pinterest.com.au/pin/399413060713323585/
Pin it: www.pinterest.com.au/pin/399413060713323585/
RSS Feed