Nigella Chocolate Guinness Cake

Nigella Chocolate Guinness Cake by Nigella Lawson is made with Guinness, unsalted butter, cocoa powder, caster sugar, sour cream, eggs, vanilla extract, plain flour, and bicarbonate of soda. This delicious Chocolate Guinness Cake recipe creates a rich dessert that takes about 2 hours and 10 minutes to prepare and can serve up to 8 people.

Ingredients Needed:

For the Cake

• 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

For the Topping

• 300 g cream cheese
• 150 g icing sugar
• 2 tsp cornflour
• 125 ml double cream (or whipping cream)

How To Make Chocolate Guinness Cake:

1. 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.
2. 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.
3. 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.
4. 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.
5. Ice the Cake: Spread the topping over the cooled cake, creating a frothy appearance that resembles a pint of Guinness.

Recipe Tips

• Use Room Temperature Ingredients: Ensure your butter, eggs, and sour cream are at room temperature before mixing. This helps the ingredients combine smoothly for a better texture.
• Measure Accurately: Use a kitchen scale for dry ingredients like flour and sugar. Accurate measurements are crucial for the cake’s rise and overall structure.
• Don’t Overmix the Batter: Mix the ingredients just until combined. Overmixing can lead to a dense cake instead of a light and fluffy one.
• Check for Doneness: Start checking the cake at 45 minutes. Insert a skewer into the center; it should come out clean. If it’s not ready, check every 5 minutes until done.
• Cool Completely Before Icing: Let the cake cool completely in the tin. This prevents the icing from melting and helps maintain the cake’s shape when you spread it on top.

How To Store & Reheat Leftovers

• Refrigerate: Let the leftover Chocolate Guinness Cake cool to room temperature first. Then, cover it with plastic wrap or put it in an airtight container. It stays fresh in the fridge for up to 5 days.
• Freeze: To freeze, wrap the cooled cake tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. To thaw, take it out of the freezer and leave it in the fridge overnight before serving.

Nutrition Facts

Serving Size: 1 slice (approximately 100 g)

• Calories: 364
• Total Fat: 19 g
• Saturated Fat: 11 g
• Cholesterol: 66 mg
• Sodium: 225 mg
• Potassium: 143 mg
• Total Carbohydrate: 46 g
• Dietary Fiber: 1 g
• Sugars: 34 g
• Protein: 4 g

Try More Nigella Lawson Recipes:

• Nigella Orange Almond Cake
• Nigella Apricot Almond Cake
• Nigella Bundt Cake
• Nigella Sticky Toffee Pudding
• Nigella Cookie Dough Pots