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Chocolate Guinness Cake perfect for St Patrick’s Day

I like cake. For our wedding nearly ten years ago we had a cake buffet with four cakes at the end of the night, because I could simply not choose just one favourite cake for the occasion. One of our cakes was Chocolate Guinness Cake, or stout cake. Not because I love stout beer, or even that it tastes of beer, but because it is simply delicious. Deep, dark, not too sweet, and ever so slightly bitter.

I wanted to share this simple cake recipe with you as a fun way to celebrate St Patrick’s Day wherever you live or wherever you come from! Or just add it to your repertoire of cakes just because.

This cake only requires two bowls, a list of simple ingredients that are easy to find, and it takes about an hour in total for all the making and baking and cooling! And the icing is amazing too.

Chocolate Guinness Cake by Nigela Lawson found on The New York Times Cooking

and the metric version from Nigella here.

FOR THE CAKE:

  • Butter for pan
  • 1 cup Guinness stout
  • 10 tablespoons (1 stick plus 2 tablespoons) unsalted butter
  • ¾ cup unsweetened cocoa
  • 2 cups superfine sugar
  • ¾ cup sour cream
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 2 cups all-purpose flour
  • 2 ½ teaspoons baking soda

FOR THE TOPPING:

  • 1 ¼ cups confectioners’ sugar
  • 8 ounces cream cheese at room temperature
  • ½ cup heavy cream

PREPARATION

  1. For the cake: heat oven to 350 degrees. Either line cupcake tins or small bundt pans or butter a 9-inch springform pan and line with parchment paper. In a large saucepan, combine Guinness and butter. Place over medium-low heat until butter melts, then remove from heat. Add cocoa and superfine sugar, and whisk to blend.
  2. In a small bowl, combine sour cream, eggs and vanilla; mix well. Add to Guinness mixture. Add flour and baking soda, and whisk again until smooth. Pour into buttered pan, and bake until risen and firm, 45 minutes to one hour for cake, 10 minutes to 15 minutes for cupcakes. Place pan on a wire rack and cool completely in pan.
  3. For the topping: Using a food processor or by hand, mix confectioners’ sugar to break up lumps. Add cream cheese and blend until smooth. Add heavy cream, and mix until smooth and spreadable.
  4. Remove cake from pan and place on a platter or cake stand. Ice top of cake only, so that it resembles a frothy pint of Guinness. Refrigerate frosting if not using right away.

Another great go-to cake is the Carrot Cake recipe from Courtney. Now tell us, what are your favourite cakes? I am happy to expand my collection, although my waistline may disagree. 🙂

Enjoy and may your day be filled with a bit of extra luck.

Lara

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