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Nigella's Cocoa and Guinness Cake

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Preparation Time: 40 minutes
Cooking time: 45 minutes
Energy level per serving: unknown
Saturated fat level per serving: unknown
Carbohydrates level per serving: unknown
Gi level per serving: unknown

Number of servings: 8
This recipe has been visited 8328 times

Ingredients:

Metric Imperial

250 ml(s) Guinness

250 gm(s) Unsalted Butter

75 gm(s) Cocoa

400 gm(s) Caster Sugar

142 ml(s) Sour Cream

2 Eggs

1 tbsp(s) Vanilla Extract

275 gm(s) Plain Flour

2 1/2 tsp(s) Bicarbonate of Soda

300 gm(s) Cream Cheese

150 gm(s) Icing Sugar

125 ml(s) Double Cream

A lovely gooey comforting cake. This will definitely impress the mother in law. A must bake cake for those scared of dry sponges.

Posted by: t and c on 05 March 2008

Click here to view t and c's Cookery Book

Cooking Steps:

1.Preheat the oven to gas mark 4 / 180oc, butter and line a 23 cm springform tin
2.Pour the Guinness into a large wide saucepan, add the butter gradually, and heat until the butter has melted. At which time, whisk in the cocoa and sugar.
3.Beat the sour cream with the eggs and vanilla and pour into the brown, buttery, beery pan and finally whisk in the bicarb and flour.
4.Pour the cake batter into the greased, 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.
5.Lightly whip the cream cheese until smooth, sieve over the icing sugar, then beat together. 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 a pint.