This is a belated birthday post for a colleague of mine who celebrated a special birthday recently. She invited me to a lovely BBQ and I made Nigella's Chocolate Guinness Cake to bring out the Irish in her :) I have made these previously in a cupcake form with the addition of baileys ganache and buttercream but this cake is on a whole other level. It's really moist and soft and absolutely delicious with the cream cheese frosting on top. A definite hit at the party I think!
I also made a Victoria sponge cake for her actual birthday. It was made very late at night and some of my writing icing tubes had dried hence the rather wobbly writing. I don't think anyone took too much notice as the cake disappeared very quickly.
HAPPY BIRTHDAY SIOBHAN!!
For the cake
75 cocoa powder
400g caster sugar
142mls sour cream
1 tablespoon vanilla extract
275g plain flour
2.5 teaspoon bicarbonate of soda
For the topping
300g cream cheese
150g icing sugar
125mls double or whipping cream
- Preheat oven to 180C.
- Butter and line a 23cm springform tin.
- Pour Guinness into a large wide saucepan, add 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 the pour into the brown, buttery, beery pan and finally whisk in the flour and bicarbonate of soda.
- Pour the cake batter into the prepared tin and bake for about 45 minutes to an hour.
- Leave to cool completely in the tin on a cooling rack as it is quite a damp cake.
- To make the topping, lightly whip the cream cheese until smooth.
- Sieve over the icing sugar and then beat them both together.
- Add the cream and beat again until it makes a spreadable consistency.
- Ice the top of the black cake so it resembles the frothy top of Guinness.
Recipe for the sponge cake can be found here