Chocolate and Guinness…mmmm! This decadent recipe is from the British food writer, Food Network star, and Domestic Goddess herself, Nigella Lawson. It is an easy cake to put together; you start by melting the butter and Guinness in a large skillet on the stove, and mix in the rest of the ingredients right in the skillet. After the cake bakes and cools, you mix up a quick frosting that only goes on top, simulating the frothy head of a Guinness draught.
I love that you can mix this whole thing up in the skillet, however, you’d better use a big one. My cast iron skillet is 12 inches across and nearly 2 1/2 inches deep, and the cake batter filled it. I had to whisk slowly so as not to sling chocolate and flour all over the place. If you are like me (an aggressive stirrer), then you may wish to transfer the butter and Guinness mixture to a heat-proof bowl so that you can just go to town on it when you add the other ingredients.
This is a great birthday cake for that person in your life that loves beer (especially Guinness) and doesn’t want the typical sweet bakery confection. This cake is dense, moist and not overly sweet. Plus, it looks pretty cool. Enjoy!
1 cup Guinness (save the cap to float on top of the cake for decoration)
10 Tablespoons butter
3/4 cup cocoa (Dutch-processed is best)
2 cups superfine sugar ( regular, granulated sugar, works fine too)
3/4 cup sour cream
2 large eggs
1 Tablespoon vanilla
2 cups all-purpose flour
2 1/2 teaspoons baking soda
1. Preheat oven to 350°F. Butter a 9 inch springform pan and line the pan with parchment paper.
2. Combine the Guinness and butter in a large skillet over medium-low heat until the butter melts. Remove from the heat, whisk in sugar and cocoa until blended.
3. In a small bowl, combine sour cream, eggs and vanilla. Mix well.
4. Add to the Guinness mixture in the pan. Add the flour and baking soda, whisk until smooth.
5. Pour batter into prepared pan. Bake 45 minutes-1 hour (mine took 50 minutes), at 350 degrees, until cake is risen and firm.
6. Place pan on a wire rack and allow cake to cool completely in the pan.
Frothy Head on the Guinness
1 1/4 cups confectioner’s sugar
8 oz. cream cheese, at room temperature
1/2 cup heavy cream
1. Using a food processor or mixer, break up any lumps in the confectioner’s sugar. Add cream cheese and blend until smooth. Add heavy cream and mix until smooth and spreadable.
2. Remove cake from the pan and place on a platter or cake stand. Ice the top of the cake only, so that it resembles a frothy pint of Guinness. Float the cap of the bottle on the top of the cake, or draw a shamrock in the suds, like the bartender does when you get a Guinness on draught.