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Bake a Chocolate & Guinness Cake for Morning Coffee!

12th July 2011 by Lindys Team

Morning tea or coffee is a very important part of a Lindy Smith workshop. Our expert assistant Sally is well known in our student circles for her baking – her Lemon Drizzle cake is divine.  But  today we were treated to the most glorious cake,  it wasn’t baked by Sally… oh no…she  is on vacation, but by our very own workshop co-ordinator, Jane, who came up with a beauty. A Chocolate and Guinness cake! Originally created by the domestic goddess Nigella Lawson, who describes it as ‘magnificent in it’s damp blackness’.  Love it!   Who needs to eat Popeye amounts of spinach when you can feast of this delicious iron rich delight. It’s got to be good for you…surely!!

Jane's 'Nigella' Chocolate & Guinness Cake

Here’s the recipe and how to make it:

250ml Guinness

250g unsalted butter

75g cocoa

400g caster sugar

1x 142ml pot sour cream

2 eggs

1 Tablespoon real vanilla extract

275g plain flour

2.5 teaspoons bicarbonate of soda

Preheat the oven to gas mark 4 / 180 c/ 350 F, butter and line a 23cm tin. Pour the Guinness into a large wide saucepan, add the butter, and heat until the butter is melted, start whisking in the sugar and cocoa. In another bowl beat the sour cream, eggs and vanilla then pour into the Guinness buttery pan.  Finally whisk in the flour and bicarb soda. Pour the cake batter into the greased and lined tin and bake for 45 minutes to an hour. Leave to completely cool in the tin on a cooling rack as it is quite a damp cake. When the cake is cold transfer to your cake plate.

To make the icing:

300g Philadelphia Cream Cheese, 150g icing sugar and 125ml double cream

Lightly whip the cream cheese until smooth, sieve over the icing sugar and beat until smooth, add the cream and beat again until it makes a thick but spreadable consistancy. Smooth over the cake.

Devour & Enjoy! We did…

KiwiRachel

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Filed Under: Recipes to Bake Tagged With: cake, chocolate, cream cheese icing, guinness, morning tea, workshop cake

Reader Interactions

Comments

  1. elaine says

    14th July 2011 at 12:57 pm

    can i freeze it???

  2. Lindys Team says

    15th July 2011 at 9:28 am

    Elaine: absolutely! In fact our Olive in accounts thinks it tastes better!! NB: freeze it un-iced.

  3. Liz Hague says

    17th August 2011 at 3:34 pm

    Hi from the U.S.!
    What would be the baking temperature in fahrenheit? 325, 350 degrees?
    Thank you!
    Liz

  4. Lindy Smith says

    18th August 2011 at 9:38 am

    350 degrees fahrenheit Liz
    Recipe now amended
    Happy Baking
    Lindy

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