{Recipe} Chocolate Guinness Cake

I have found this scrumptious recipe via the Mother of all domestic Goddesses herself, the beautiful Nigella.

The incredible photos are by Basilico & Pinoli.

This cake ticks all the requirements for a regular resident at the Pepper household of recipes: it has the chocolate {check!} which I live for, and Guinness {check!} which Mr. Pepper will very much appreciate too! I believe there is enough sweetness and sugar to cut all the bitterness of the Guinness although still giving it a little welcome ‘tang’ to satisfy grown-up taste buds.  Originally Nigella adds an icing to the cake, which will make it more true to its Guinness visual nature, although on this one {and according to the photos} we will only add a sprinkle of cocoa and shavings of chocolate – so it’ll be more true to its chocolaty nature!

Makes about 12 slices

You will need:

250ml Guinness

250g unsalted butter

75g cocoa

400g caster sugar

1 x 142ml pot sour cream

2 eggs

1 tablespoon real vanilla extract

275g plain flour

2 ½ tsp bicarbonate of soda

Method:

one:: preheat the oven to gas mark 4/180ºC. Butter and line a 23cm springform tin.

two:: pour the Guinness into a large wide saucepan, add the butter and heat until the butter has melted. Whisk in the cocoa and sugar.

three:: beat the sour cream with the eggs and vanilla and pour into the {brown, buttery, beery – Nigella’s words, of course!} pan and finally whisk in the flour and bicarbonate of soda.

four:: pour the cake batter into the greased and lined tin and bake for 45mins to an hour. Leave to cool completely in the tin on a cooling rack, as it is quite a damp cake.

five::when it’s cold, sit it on a flat platter or cake stand. Sprinkle with cocoa and add chocolate shavings for presentation.

Enjoy!!