This morning, I am shamelessly beginning the Friday Christmas Food series… as Christmas is so much about food, there may be a couple of extra food posts coming your way between now and Christmas, and I really want you guys to get involved. If you have perhaps the perfect cranberry sauce, the best truffles, Christmas pudding, your gran’s best roasts, even a Christmas cocktail or ways to use up the turkey after the big day, please please do send them in – I can supply images, we just need you guys to share the wealth of knowledge in the Florence Finds community! Send them to firstname.lastname@example.org and mark the subject box with Friday Food.
Hi Florence Findettes! Bex here with my usual excessive use of exclamation marks from the comments! (Sorry, it’s how I actually speak, I’m very over-excitable in real life too! Feel free to edit them out Rebecca!) and I am super excited that December is finally here and hope to tantalise your taste buds with this yummy Nigella Lawson recipe for my ultimate winter comfort food – cake!
So here is the most amazingly Chocolatey Guinnessy cake in the world, Nigella’s Chocolate Guinness Cake. Hubby says it’s the best cake I’ve ever made. It was super moist and soft and bouncy and delicious. The major bonus for me was the icing, my all time favourite – cream cheese! I have made it before for Red Velvet cupcakes but the twist here is adding double cream and Oh My God, it makes it even more yummy! I did find the icing quantity a tad too much (which I often do with cake recipes) even though I love it, so I just stored a couple of tablespoons of it in the fridge – leading to inevitable eating with a spoon later, you may just want to adjust the quantity you make instead and save the extra added inches to the waistline!
Image credit: DesignSponge.com
- 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 1/2teaspoons bicarbonate of soda
- 300g Philadelphia cream cheese
- 125ml double or whipping cream
- Preheat the oven to gas mark 4/180°C, and butter and line a 23cm 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 then beat them both together. Or do this in a processor, putting the unsieved icing sugar in first and blitz to remove lumps before adding the cheese.
- Add the cream and beat again until it makes a spreadable consistency. Ice the top of the black cake so that it resembles the frothy top of the famous pint.
I made it exactly as stated (I used the food processor technique for the icing, so much quicker, easier AND I didn’t end up covered in icing sugar like usual!), it needed 55 minutes in my oven and was cooked perfectly. The edge was slightly crispy which I love but the whole cake was moist – not dry at the edges like some cakes I’ve baked before!
It went down a treat at work and hubby was popular too since he took a chunk in to theatre with him for the nurses. I am actually making another one today (Thursday) to take down south with us to see my brother and the in-laws this weekend! What can I say, I love compliments! ;)
Find more of Bex at www.olivedragonfly.blogspot.com