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Saint Patrick’s Day celebrates all things Irish, in honor of Saint Patrick who converted Ireland to Catholicism in the late 5th century. It’s a day where people come together over food and drink and don their greenest attire. This year we celebrated this cultural holiday with a nice big slice of chocolate Guinness cake! The cake itself is rich, moist and the slight bitterness of the Guinness is balanced out by just the right amount of sugar. Topped with a silky smooth sour cream frosting, this cake resembles a pint of stout!

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Chocolate Guinness Cake
Similar to the texture and method of cooking gingerbread. Rich, moist and delicious! A "must have" on St Patrick's Day!
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6391 calories
803 g
1270 g
348 g
67 g
211 g
1811 g
3736 g
563 g
8 g
109 g
Nutrition Facts
Serving Size
1811g
Amount Per Serving
Calories 6391
Calories from Fat 3058
% Daily Value *
Total Fat 348g
536%
Saturated Fat 211g
1057%
Trans Fat 8g
Polyunsaturated Fat 16g
Monounsaturated Fat 93g
Cholesterol 1270mg
423%
Sodium 3736mg
156%
Total Carbohydrates 803g
268%
Dietary Fiber 32g
127%
Sugars 563g
Protein 67g
Vitamin A
210%
Vitamin C
8%
Calcium
82%
Iron
90%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Cake
  1. 250ml Guinness (1 cup)
  2. 250g unsalted butter, roughly chopped
  3. 75g cocoa powder
  4. 400g caster sugar
  5. 150ml sour cream
  6. 2 eggs (preferably free-range)
  7. 1 tbsp. vanilla extract
  8. 2 cups plain flour
  9. 2 ½ tsp. baking soda
Icing
  1. 300ml sour cream (or cream cheese if you prefer)
  2. ½ cup whipping cream
  3. 1 ¼ cup soft icing sugar
  4. 1 tsp. vanilla extract
Instructions
  1. 1. Preheat the oven to 180 °C and line and grease a 23cm springform tin.
  2. 2. In a medium saucepan heat the Guinness and butter over a low heat until the butter has melted. Remove from heat and whisk in the cocoa powder and sugar. Leave aside.
  3. 3. Beat the sour cream with the eggs and vanilla then pour into the saucepan containing the butter mixture. Mix well.
  4. 4. Finally sift in the flour and baking soda and whisk until mixture is well combined.
  5. 5. Pour cake batter into prepared tin and bake for approximately 45 minutes or until a skewer inserted into the centre of the cake comes out clean. Leave to cool completely in the tin on a cooling rack.
  6. 6. Once the cake is cold, transfer on a cake stand. To make the icing, whisk the sour cream with the cream until smooth. Sieve over the icing sugar and add the vanilla extract. Whisk mixture until firm peaks form. (Do not over whisk otherwise cream will curdle). Ice the top of the cake and enjoy!
Notes
  1. You can substitute the sour cream in the icing with cream cheese.
  2. The cake does not have a "stouty" taste and the bitterness is balanced by just the right amount of sugar.
Adapted from Nigella Lawson
beta
calories
6391
fat
348g
protein
67g
carbs
803g
more
Adapted from Nigella Lawson
Missemzyy http://www.missemzyy.com/
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“Top o’ the mornin’ to ya!”

Missemzyy xox 

Missemzyy

1 Comment

  1. Reply

    Choc Chip Uru

    April 5, 2015

    That dark richness in this cake, I would melt right in, it looks so good 😀

    Happy Easter!
    Choc Chip Uru

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