(adapted from NIGELLA LAWSON)
Can’t have a holiday without chocolate!
This Chocolate Guinness Cake is simple but intense and acutely flavorful. The perfect Irish finish for a St. Patrick’s Day feast—or anytime. Make it the day before to give the flavors time to bloom.
Yield: One 9-inch cake or 12 servings
Butter for pan
1 cup Guinness stout
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
1 ¼ cups confectioners' sugar
8 ounces cream cheese at room temperature
1 tablespoon Guinness Stout
¼ cup heavy cream
For the cake: heat oven to 350°.
Butter a 9-inch springform pan and line with parchment paper.
In a large bowl, combine Guinness, olive oil, cocoa and sugar, and whisk to blend.
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.
Place pan on a wire rack and cool completely in pan.
For the topping: Using a food processor or by hand, mix confectioners' sugar to break up lumps.
Add cream cheese and blend until very smooth.
Add Guinness, and heavy cream, and mix until smooth and spreadable.
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 for a couple hours, or overnight to set the cake.
Allow to warm up 30 minutes before serving.