If you read my blog last night, you’ll know that we threw a beer and burger inspired dinner party for two of our friends. What I didn’t tell you about was the pinacle of the night, and the course the whole night was leading up to… the moist, delicious and boozy dessert.
In keeping with the ‘lads night’ theme, I chose to make a boozy chocolate and Guinness cake, topped off with a cream cheese icing. Having tried one someone at work made a few months ago, I knew it would be the perfect cake option for a night in… Nigella helped me along the way, and my cake went down a storm.
As taken from Nigella’s recipe, you’ll need:
- 250ml guinness (you can buy individual bottles from most supermarkets, rather than a pack of cans)
- 250g butter
- 75g cocoa powder
- 400g caster sugar
- 140ml soured cream
- 2 eggs
- 1 tsp vanilla essence
- 275 plain flour
- 2.5 tspns bicarbonate of soda
For the topping
- 300g pack of soft cheese
- 125ml double cream
- 150g icing sugar
- Pre-heat the oven to 180 degrees – grease and line a large cake tin.
- In a large pan, heat your Guinness and add in your butter, stirring until melted. Add in your soured cream, eggs, vanilla essence, sugar and cocoa and ensure all is well combined.
- In a large mixing bowl, combine your flour and bicarb, before pouring in your Guinness mix. If possible, use an electric whisk to ensure it is all combined – otherwise mix well to ensure there are no hidden flour pockets at the bottom of the bowl.
- Pour in to your cake tin and bake in the oven for 45-50 minutes. Once cooked, turn out and leave to cool on a wire rack.
- When your sponge has fully cooled, comine the ingredients for your topping, leave to set slightly for a few minutes, then spoon on top.
- You can either eat straight away up serve up later – with the cake being so moist, it lasts a good few days.
What’s your favourite boozy cake recipe?
Hayley Jayne xx