This was selected from Books for Cooks No. 8 but is actually a Nigella cake from her book Feast, that has a nice photo of what this cake should look like a dark black looking cake with a white frothy top of cream cheese icing, just like a pint of Guinness. Its a very easy cake to put together…. and it will serve 12 - a feast indeed.
For the Cake
400g caster sugar
140ml sour cream
1 tablespoons natural vanilla extract
275g plain flour
2 1/2 teaspoon bicarbonate soda
For the topping
200g cream cheese
80ml double cream
100g icing sugar
What to do…
Heat the oven to 180C (160 fan forced).
Butter a 24cm (9 1/2in) springform cake tin and line the base with baking paper
Put Guinness with the butter into a pot large enough to hold all the ingredients and warm over a low heat until the butter has melted.
Take the pan from the heat and stir in caster sugar and sift in the cocoa.
Let cool slightly.
In a bowl beat the sour cream, eggs and vanilla together.
Pour this cream mixture into the pot, sift over the flour and soda and beat well until smooth with no trace of flour.
Pour into the buttered and lined cake tin and bake for about 1 hour - until a skewer inserted into the cake comes out clean and the side of the cake have shrunk slightly away from the tin.
Take from the oven and cool completely in the cake tin before turning out.
To make the topping - do this by hand as electric mixer may curdle the cheese.
Beat the cream cheese until soft and creamy
Gently mix in the cream.
Sift over the icing sugar and fold in until completely smooth.
Spread the frosting onto the completely cooled cake swirling so that it look like the creamy froth of a pint of Guinness.
Oh My this is just sooooooo good! Dark, rich, chocolatey, but not heavy or dry.
This keeps well and can be baked up to two days ahead.
Cool completely before storing at room temperature in an airtight container.
HAPPY ST. PAT'S DAY