Making a change from cupcakes for David’s Birthday I made Nigella’s Chocolate Guinness Cake.
It (strangely) started on the hob, with half a pint of Guinness:
After adding some brown sugar and other ingredients it looked very unappetising, at this point I thought I was making something inedible. The picture below is whisked sour cream, eggs and vanilla essence . . . YUM :S
For this recipe everything goes in the pan on the hob, which was nice and easy and then into a cake tin, no waiting to cool which saves time. Here is my finished product – you can see how dark the Guinness makes the cake.
The topping is 125ml double cream, 300g Philadelphia and 150 ml icing sugar all mixed together, by hand or electric whisk. Put the phili in first and whisk until smooth then add sieved icing sugar and whisk again adding the double cream.
I would definitely recommend this recipe, it was extremely moist – even two days later. It didn’t actually taste like Guinness, just a nice undertone to the cake – any chocoholics would appreciate this cake.
I went for afternoon tea with the lovely Melanie from Dinner Therapy at Watts gallery one day I hope to hire it out for a party, you get lovely odd cups, saucers and teapots <3 De-LISH