Guinness Chocolate Cake

Guinness Chocolate Cake

As it’s St. Patrick’s Day tomorrow I thought I should make something fitting for the occasion. It’s a Guinness Chocolate Cake based on Nigella’s recipe but a budget version 😉 I really like it so if you give it a try let me know what you think:

  • 250 ml Guinness
  • 250 grams margarine
  • 90 grams hot chocolate powder (because I didn’t have cocoa powder)
  • 250 grams caster sugar
  • 50 grams brown sugar
  • 142 ml sour cream
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 275 grams plain flour
  • 1 teaspoon bicarbonate of soda
  • Preheat the oven to gas mark 4/180°C/350ºF, and butter and line a 23cm / 9 inch springform tin.
  • Pour the Guinness into a large wide saucepan, add the margarine – in slices – and heat until the marg is melted, whisk in the cocoa and sugar. Beat the sour cream with the eggs and vanilla and then pour into the liquid in the saucepan, finally whisk in the flour and bicarb.
  • Pour the cake mix 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.
  • When it’s cool you can either use Nigella’s topping recipe or just top it with whipped cream  (as I did). Although to be honest I didn’t let it cool down because it looked too nice and I wanted to try it 😉

Cake

 

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5 thoughts on “Guinness Chocolate Cake

    • magnumlady says:

      Hi Tric, no you can’t really taste it. It tastes more like a very moist chocolate cake. It’s also much nicer when it’s warm – more like a pudding than a cake.

  1. june says:

    I made this a couple of Paddy’s Days back, and it came out pretty yummy – according to my official taste testers, that is. I think if I made it again, I’d use this recipe instead of the one I’d used initially, as this one uses a bit less Guinness, bit less flour but a bit more chocolate – as good as mine did come out and tasted fine, I thought it was just a bit too heavy / dense.

    I think I might have to give it a go again, sooner rather than later. Today would’ve been the perfect and most appropriate day for it, but I wasn’t feeling the best, and just wasn’t up to baking (or cooking).

    Next time, though, I’ll use this recipe and let you know how it came out. Thanks for sharing the recipe. 🙂 Now I want a slice…with some tay.

  2. Charlie says:

    I made this for our St. Patrick’s Day dinner using the cream cheese frosting. It is a dense, moist and rich cake and went well with a cup of hot tea or coffee. It is so easy to make. You need one bowl to mix the sour cream and the pot to warm the Guinness. No sifting, or half or split measures just measure and mix. I have a food processor so making the frosting was a snap and because I left the cream cheese out over night I needed almost no cream to make the frosting spreadable. We will be enjoying this recipe again. It will be a nice treat to take visiting and again so easy to make.

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