Sunday, March 15, 2009

Chocolate Guinness Cake

We're all lost for words around here. This cake was *that* good. And as such, I give you the unadulterated recipe, directly from Nigella's pen, nary a word altered. This is worth the bottle of Guinness. In fact, those Lenten non-drinkers out there may just have found their solution to the St Patrick's holiday. Seriously folks, run off and make this cake NOW.

Chocolate Guinness Cake

Chocolate Guinness Cake This cake is magnificent in its damp blackness. I can't say that you can absolutely taste the stout in it, but there is certainly a resonant, ferrous tang which I happen to love. The best way of describing it is to say that it's like gingerbread without the spices. There is enough sugar – a certain understatement here – to counter any potential bitterness of the Guinness, and although I've eaten versions of this made up like a chocolate layer cake, stuffed and slathered in a rich chocolate frosting, I think that can take away from its dark majesty. Besides, I wanted to make a cream cheese frosting to echo the pale head that sits on top of a glass of stout. It's unconventional to add cream but it makes it frothier and lighter which I regard as aesthetically and gastronomically desirable. But it is perfectly acceptable to leave the cake un-iced: in fact, it tastes gorgeous plain.
1 cup Guinness
¾ cup sour cream
1 stick plus 2 tablespoons unsalted butter
2 eggs
1 tablespoon pure vanilla extract
¾ cup unsweetened cocoa
2 cups all-purpose flour
2 cups superfine sugar
2 ½ teaspoons baking soda
8oz Philadelphia cream cheese
½ cup heavy cream
1 ¼ cups confectioners' sugar
Preheat the oven to 350°F, and butter and line a 9 inch springform pan. 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 baking soda.
Pour the cake batter into the greased and lined pan and bake for 45 minutes to an hour. Leave to cool completely in the pan on a cooling rack, as it is quite a damp cake. When the cake's cold, sit it on a flat platter or cake stand and get on with the frosting. Lightly whip the cream cheese until smooth, sift over the confectioners' sugar and then beat them both together. Or do this in a processor, putting the unsifted confectioners' sugar in first and blitz to remove lumps before adding the cheese.
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.

Excerpted from Feast: Food to Celebrate Life by Nigella Lawson. Copyright © 2004 by Nigella Lawson. Photographs by James Merrell. Reprinted with permission of Hyperion. All rights reserved.

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