(adapted from NIGELLA LAWSON)
Can’t have a holiday without chocolate!
This Chocolate Guinness Cake is simple but intense and acutely flavorful. The perfect 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
- ½ cup The Olive Scene Butter - All Natural Infused Olive Oil
- 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.