I’m finally back (I think, I hope)! Had a great time with my in-laws, went to Cornwall, did A LOT of walking (1 year’s worth of exercise for me, check) and ate A LOT of food (never enough). Everyone fell sick after that, I think we were fun-time overdosed. Anyway, feeling much better now and so back to the kitchen!
I came across this luscious chocolate cake recipe at Maya’s My Feasts. The use of Guinness intrigued me. I love it in savoury stews and was really curious what it would taste like in sweets especially pairing with chocolate.
It was awesome and it disappeared really quickly. It doesn’t have the strong bitter stout taste, maybe just a hint of malty flavour. The wild boar described it as ‘a bit yeasty’. It was really dark, rich and moist. It tasted better the next day actually as the flavours developed day by day. This is definitely a keeper!
Ingredients: 9-inch cakeRecipe from Nigella Lawson’s
- 1 cup Guinness stout
- 250g unsalted butter
- 3/4 cup cocoa powder
- 2 cups caster sugar
- 3/4 cup sour cream
- 2 eggs
- 1 tbs pure vanilla extract
- 2 cups plain flour
- 2 1/2 tsp baking soda
- A pinch of salt
- Icing sugar for dustingDirections:
- Preheat the oven to 180°C.
- Gently heat Guinness Stout and butter in a saucepan until butter is melted. Remove from heat.
- Whisk in cocoa powder and sugar.
- In a clean mixing bowl, beat together sour cream eggs and vanilla extract.
- Add the sour cream mixture into the Guinness mixture and mix until well combined.
- Finally, whisk in flour and baking soda to this mixture.
- Pour batter into the lined cake pan and bake for 50-60 mins or until done. Check for doneness by inserting a toothpick in the middle, should come out clean if done. Cool cake on rack.
- Dust the cake with icing sugar before serving.