Friday, March 01, 2013

Chocolate Guinness cake...

I'm not a huge fan of Guinness, it's way to heavy and too bitter for me to just drink it but... baking and/or cooking with it is completely different story. I like it's "caramely" flavour, it goes well with many dishes. As the St. Patrick's Day is approaching again I thought I finally give this cake a go - was planning on baking it for over a year now...! This cake couldn’t be easier to make — you toss it all together, in one big pot on the stove. The result was delicious, moist but not dense or heavy cake, with that slight beery flavor at the end.


Recipe by Nigella Lawson - don't think that any of her recipes failed me before, this one was a success as well!

How to make it...


Ingredients:
- 250 ml Guinness
- 250 g unsalted butter
- 75 g cocoa
- 400 g caster sugar
- 145 ml pot sour cream
- 2 eggs
- 1 tablespoon real vanilla extract
- 275 g plain flour
- 2 1/2 teaspoons bicarbonate of soda



  • Preheat the oven to gas mark 4/180°C, and butter and line a 23cm springform tin.
  • 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.
  • 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.
  • - See more at: http://www.nigella.com/recipes/view/chocolate-guinness-cake-3086#sthash.J9EL9WhM.dpuf
    Preheat the oven to gas mark 4/180°C, and butter and line a 23cm spring form tin.
    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.  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.




    Once it cooled down I've topped my cake with plain, melted, white chocolate, but you can ice it with cream cheese icing as well.


    Smacznego!


    You may also like:

  • 250 ml Guinness
  • 250 gram(s) unsalted butter
  • 75 gram(s) cocoa powder
  • 400 gram(s) caster sugar
  • 142 ml sour cream
  • 2 medium egg(s)
  • 1 tablespoon(s) vanilla extract
  • 275 gram(s) Plain flour
  • 2.5 teaspoon(s) bicarbonate of soda
  • - See more at: http://www.nigella.com/recipes/view/chocolate-guinness-cake-3086#sthash.J9EL9WhM.dpuf
  • 250 ml Guinness
  • 250 gram(s) unsalted butter
  • 75 gram(s) cocoa powder
  • 400 gram(s) caster sugar
  • 142 ml sour cream
  • 2 medium egg(s)
  • 1 tablespoon(s) vanilla extract
  • 275 gram(s) Plain flour
  • 2.5 teaspoon(s) bicarbonate of soda
  • - See more at: http://www.nigella.com/recipes/view/chocolate-guinness-cake-3086#sthash.J9EL9WhM.dpuf
  • 250 ml Guinness
  • 250 gram(s) unsalted butter
  • 75 gram(s) cocoa powder
  • 400 gram(s) caster sugar
  • 142 ml sour cream
  • 2 medium egg(s)
  • 1 tablespoon(s) vanilla extract
  • 275 gram(s) Plain flour
  • 2.5 teaspoon(s) bicarbonate of soda
  • - See more at: http://www.nigella.com/recipes/view/chocolate-guinness-cake-3086#sthash.J9EL9WhM.dpuf
  • 250 ml Guinness
  • 250 gram(s) unsalted butter
  • 75 gram(s) cocoa powder
  • 400 gram(s) caster sugar
  • 142 ml sour cream
  • 2 medium egg(s)
  • 1 tablespoon(s) vanilla extract
  • 275 gram(s) Plain flour
  • 2.5 teaspoon(s) bicarbonate of soda
  • - See more at: http://www.nigella.com/recipes/view/chocolate-guinness-cake-3086#sthash.J9EL9WhM.dpuf

    2 comments:

    Thank you for taking your time and leaving a comment. It means a lot!
    Pozdrawiam, Anula.