Guinness cake à la Nigella

After feeling down for a couple of days on account of turning 36, I got myself together, baked a cake and some pies and brought out the booze. That only left getting into a bare back dress, putting on some heels and I was ready to “rumble”. _MG_9504.JPGAnd it was quite a party! There was lots of Prosecco, the world´s bestest friends, gifts to be unwrapped, food to be eaten and, last, but not least- THE killer cake. 14434923_10153896187001711_1278282121612359538_oOne of the things I´m really good at is putting together cool people with great parties as a result. Since I´m such a rare thing as a sociable people-hater, I tend to choose my friends very carefully, resulting in a fantastic bunch of folks. _mg_9523There was no music- I completely forgot about it- but there was a jolly atmosphere with lots of laughter and a touch of kinky conversation. 😉 haha!_mg_9525_MG_9543.jpg_mg_9580

INGREDIENTS

Makes: about 12 slices

FOR THE CAKE

  • 250 millilitres guinness
  • 250 grams unsalted butter
  • 75 grams cocoa powder
  • 400 grams caster sugar
  • 142 millilitres sour cream
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 275 grams plain flour
  • 2½ teaspoons bicarbonate of soda

FOR THE TOPPING

  • 300 grams cream cheese
  • 100 grams icing sugar
  • lemon zest
  • lemon juice from half a lemon

METHOD

  1. Preheat the oven at 180°C, and butter and line a 23cm / 9 inch springform tin.
  2. Pour the Guinness into a large wide saucepan, add the butter – in spoons or slices – 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.
  3. Pour the cake batter into the greased and lined tin and bake for 45 minutes to an hour. Leave to cool completely in the tin on a cooling rack, as it is quite a damp cake.
  4. When the cake’s cold, sit it on a flat platter or cake stand and get on with the icing. Lightly whip the cream cheese until smooth, sieve over the icing sugar and then beat them both together. Or do this in a processor, putting the unsieved icing sugar in first and blitz to remove lumps before adding the cheese.
  5. Add the cream and beat again until it makes a spreadable consistency. Ice the top of the black cake so that it resembles the frothy top of the famous pint.

It was fantastic! Absolutely yummy and not hard to make at all. I hope you feel like trying!

xxx, Alina

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