As a Guinness lover, of course I would fall for such a cake – and it is a winner: rich, dark and velvety!
Nigella Lawson’s recipe seemed too rich (250gr butter and 400gr of sugar!) so I followed Jamie Oliver’s. In my ‘interpretation’ below, I used half demerara and half dark brown sugar instead of 200gr of golden caster sugar and just a few tablespoons of icing sugar (not 200gr as in the original). And the best thing: a small glass of leftover Guinness for lunch!
100gr unsalted butter, plus extra for greasing
75gr dark chocolate (70% cocoa solids)
200ml Guinness, plus extra for the icing
200gr plain flour
20gr cocoa powder
1 teaspoon baking powder
2 large free-range eggs
100gr demerara sugar
100gr dark brown sugar
for the sour cream icing
3 tablespoons sour cream
3 tablespoons of icing sugar
1 tablespoon of Guinness
Cube the butter and chop the chocolate. Put the butter and chocolate in a heatproof bowl over a pan of simmering water and allow to melt. Remove from the heat and let it cool to room temperature.
Stir in the Guinness – don’t worry if it seizes or splits, it’ll come back together when mixed with the other ingredients.
Preheat the oven to 180°C/350°F/gas 4. Grease a 23cm cake tin with butter.
In a medium bowl, mix the flour, cocoa and baking powder until combined.
In another bowl, beat the eggs and sugar for about 3 minutes with an electric mixer until fluffy.
Beat half the chocolate mixture into the eggs until combined. Add half the flour, then combine again. Repeat with the remaining flour and chocolate.
Pour the mixture into the tin and bake for 40 to 45 minutes, or until a skewer comes out clean. If the top is colouring too much after 30 minutes, cover it with tin foil.
Take the cake out of the oven, cool in the tin for 10 minutes, then transfer to a wire rack.
For the icing, beat together the sour cream and icing sugar until smooth, then stir in 2 tablespoons of Guinness. If it becomes too loose, add more icing sugar. Spread over the cooled cake and serve.