Chocolate Guinness Cake
by Nigella. Featured in FEASTIntroduction
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 sandwich cake, stuffed and slathered in a rich chocolate icing, 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.
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 sandwich cake, stuffed and slathered in a rich chocolate icing, 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.
Ingredients
Makes: about 12 slices
For the Cake
- 250 millilitres guinness
- 250 grams unsalted butter
- 75 grams cocoa powder
- 400 grams caster sugar
- 150 millilitres sour cream
- 2 large eggs
- 1 tablespoon vanilla extract
- 275 grams plain flour
- 2½ teaspoons bicarbonate of soda
For the Topping
- 300 grams cream cheese
- 150 grams icing sugar
- 2 teaspoons cornflour
- 125 millilitres double cream (or whipping cream)
For the Cake
- 1 cup guinness
- 17 tablespoons unsalted butter
- ¾ cup unsweetened cocoa
- 2 cups superfine sugar
- ⅔ cup sour cream
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 2½ teaspoons baking soda
For the Topping
- 8 ounces cream cheese
- 1¼ cups confectioners' sugar
- 2 teaspoons cornstarch
- ½ cup heavy cream (or whipping cream)
Method
- Preheat the oven to gas mark 4/180°C/160°C Fan/350ºF, and butter and line a 23cm / 9 inch springform tin.
- 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 bicarb.
- Pour the cake batter into the greased and lined tin and bake for 45 minutes to an hour. Leave to cool completely in the tin 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 icing. Lightly whip the cream cheese until smooth, sieve over the icing sugar and cornflour and then beat to combine.
- If using double cream, add it and beat until you have a spreadable consistency. If using whipping cream, whisk first to soft peaks, add a couple of spoonfuls into the cream cheese mixture and once this is combined, fold in the rest.
- Ice the top of the black cake so that it resembles the frothy top of the famous pint.
- Preheat the oven to gas mark 4/180°C/160°C Fan/350ºF, and butter and line a 23cm / 9 inch springform tin.
- 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 bicarb.
- Pour the cake batter into the greased and lined tin and bake for 45 minutes to an hour. Leave to cool completely in the tin 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 icing. Lightly whip the cream cheese until smooth, sieve over the confectioners' sugar and cornstarch and then beat to combine.
- If using heavy cream, add it and beat until you have a spreadable consistency. If using whipping cream, whisk first to soft peaks, add a couple of spoonfuls into the cream cheese mixture and once this is combined, fold in the rest.
- Ice the top of the black cake so that it resembles the frothy top of the famous pint.
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Show more commentsMy absolute favorite cake, I have replaced the Guinness with a local stout a few times and it is just as delicious. Thanks Nigella!
I took this cake to work and it was devoured in minutes. The icing combined with the dark chocolate is amazing! I’ve already had to bake another batch for my family. Thanks Nigella!
Keep the cake (covered) in a cool place for 2-3 days. The flavour then matures and mellows.
Delicious and moist! Everyone loved it!☘️ I need to be more patient and allow to cool completely before taking it out of the pan!
Baked the Guinness cake for a St Patricks supper (16/03/19) and every one of my guests came back for seconds. Moist and rich!
Made the cake this morning. Sank a bit in the middle and the edges were uneven as they stuck to the pan itself. Some tears of frustration because I like things to look nice but the taste coverted all disappointment felt to joy. Very delicious cake and with these minor problems, a reasonable, good excuse to make it again and again until perfect!
This is my cake of choice when my good lady wife asks what cake I want for my Birthday. I substitute Guinness for a local Porter which serves to give an even richer dark stout kick to it. Simply scrumptious!!
I made this cake the first time yesterday, and it turned out amazing. I was skeptical at first how light and moist the cake would be, because of the amount of butter in it, despite the sour cream and baking soda. But doubt no more, the cake was finished in a jiff. I will definitely be making it again. Another keeper-recipe to add in the book(mark).
I have been making this cake for years and it is wonderful. Such a rich chocolate flavor, with just a hint of malt. It keeps beautifully!
Does anyone have any suggestions for baking this at a higher altitude? I have baked it in many countries, but I’m having trouble in my current location (750 metres altitude) – it explodes in my oven!
Chocolate & love is a perfect combination. Thank you for the recipe!!
I make this in two halves and use half of the filling to sandwich with the rest on top. I also gently push fresh raspberries into the cream cheese hoping the juice does not squeeze out of them and "bleed", They work well with the cake and the filling.
This is a fantastic recipe, made the round cake and then some cupcakes, absolutely delicious. I missed the corn flour out of the frosting by accident and it was still fine, in fact I was able to pipe a shamrock on the top and it kept the shape very well. I love how this website give the option for metric or cups. Top recipe which I will use again.