A simple take on Nigella’s rich, dark chocolate Guinness cake. It is moist and easy to make.
introduction
This Nigella Chocolate Guinness Cake is rich, deep in chocolate flavour and very moist. It uses stout to make the cake soft and tender. If you like moist, dark cakes, try a similar sweet treat like this banana coffee cake recipe for another easy bake.
why make this recipe
Make this cake when you want a showy dessert that is also simple to make. It needs no fancy skills. The stout adds a warm, malty taste that makes the chocolate feel fuller. The cream cheese topping looks like a frothy pint and pairs well with the cake.
how to make Nigella Chocolate Guinness Cake
You heat the Guinness and butter, mix in cocoa and sugar, then add the egg and sour cream mix. Stir in the flour and bicarb, pour into a tin and bake. Cool the cake fully, then top with the cream cheese frosting that is light and creamy. The full steps are in Directions below.
Ingredients :
- 250 ml Guinness
- 250 g unsalted butter
- 75 g cocoa powder
- 400 g caster sugar
- 150 ml sour cream
- 2 large eggs
- 1 tbsp vanilla extract
- 275 g plain flour
- 2½ tsp bicarbonate of soda
- 300 g cream cheese
- 150 g icing sugar
- 2 tsp cornflour
- 125 ml double cream (or whipping cream)
Directions :
- Preheat the Oven: Preheat to gas mark 4 / 180°C / 160°C fan / 350°F and butter and line a 23 cm (9 inch) springform tin.
- Prepare the Cake Batter: In a large saucepan, pour in the Guinness, add the butter in chunks, and heat until melted. Whisk in the cocoa powder and caster sugar until smooth. In a separate bowl, beat the sour cream with the eggs and vanilla, then pour this mixture into the saucepan. Finally, whisk in the plain flour and bicarbonate of soda until well combined.
- Bake the Cake: Pour the batter into the prepared tin and bake for 45 minutes to 1 hour, or until a skewer inserted comes out clean. Let the cake cool completely in the tin on a cooling rack.
- Make the Topping: Once the cake is cool, place it on a serving platter. Lightly whip the cream cheese until smooth, sift in the icing sugar and cornflour, and mix to combine. If using double cream, fold it into the mixture until spreadable. If using whipping cream, whip it to soft peaks, mix a few spoonfuls into the cream cheese mixture, and then fold in the rest.
- Ice the Cake: Spread the topping over the cooled cake, creating a frothy appearance that resembles a pint of Guinness.
how to serve Nigella Chocolate Guinness Cake
Serve the cake at room temperature. Cut with a sharp knife for clean slices. A small slice is rich, so serve with coffee or a simple fruit to balance the sweetness. The top should look like a creamy foam over the dark cake.
how to store Nigella Chocolate Guinness Cake
Keep the cake in the fridge in an airtight container for up to 4 days. Bring slices to room temperature before serving for best taste. You can freeze unfrosted cake layers for up to 2 months; thaw in the fridge and frost before serving.
tips to make Nigella Chocolate Guinness Cake
- Use full-fat sour cream for best texture.
- Melt the butter slowly so it does not burn.
- Do not open the oven too early while baking.
- Cool the cake fully before frosting, or the topping will melt.
- For neat slices, chill the cake for 20 minutes after icing.
variation (if any)
- Add a handful of chocolate chips to the batter for extra chocolate.
- Replace cream cheese topping with whipped mascarpone for a richer taste.
- Use a dark ale if you do not have Guinness; the cake will still work.
FAQs
Q: Can I use a different stout or beer?
A: Yes. A dark stout or porter works best for the deep flavour. Lighter beers will change the taste.
Q: Can I make this cake gluten free?
A: You can try a 1:1 gluten free flour mix. The texture may change slightly.
Q: Can I make the cake a day ahead?
A: Yes. Bake and cool the cake, then keep it in the fridge. Frost it the next day for easier slicing.
Q: Can I skip the cream cheese topping?
A: Yes. You can dust the cake with icing sugar or serve with whipped cream.
Q: How do I prevent the topping from becoming runny?
A: Use chilled cream and cream cheese and mix until just smooth. Chill the cake after icing to set the topping.
Nigella Chocolate Guinness Cake
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Irish
- Diet: Vegetarian
Description
A moist and rich chocolate cake made with Guinness for a unique flavor, topped with a creamy frosting.
Ingredients
- 250 ml Guinness
- 250 g unsalted butter
- 75 g cocoa powder
- 400 g caster sugar
- 150 ml sour cream
- 2 large eggs
- 1 tbsp vanilla extract
- 275 g plain flour
- 2½ tsp bicarbonate of soda
- 300 g cream cheese
- 150 g icing sugar
- 2 tsp cornflour
- 125 ml double cream (or whipping cream)
Instructions
- Preheat the oven to gas mark 4 / 180°C / 160°C fan / 350°F and butter and line a 23 cm (9 inch) springform tin.
- In a large saucepan, pour in the Guinness, add the butter in chunks, and heat until melted. Whisk in the cocoa powder and caster sugar until smooth.
- In a separate bowl, beat the sour cream with the eggs and vanilla, then pour this mixture into the saucepan.
- Finally, whisk in the plain flour and bicarbonate of soda until well combined.
- Pour the batter into the prepared tin and bake for 45 minutes to 1 hour, or until a skewer inserted comes out clean. Let the cake cool completely in the tin on a cooling rack.
- Once the cake is cool, place it on a serving platter. Lightly whip the cream cheese until smooth, sift in the icing sugar and cornflour, and mix to combine.
- If using double cream, fold it into the mixture until spreadable. If using whipping cream, whip it to soft peaks, mix a few spoonfuls into the cream cheese mixture, and then fold in the rest.
- Spread the topping over the cooled cake, creating a frothy appearance that resembles a pint of Guinness.
Notes
Use full-fat sour cream for best texture. For neat slices, chill the cake for 20 minutes after icing.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 38g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
