Parfait! Guinness Cake



Chocolatey goodness.

And, Guinness!

This cake is not one of those light and airy confections. Nope, it is denser than your average fruitcake, but so loaded with flavor that you will not really care, so, let us explore the cake that Guinness made.

Note: this recipe comes courtesy of Nigella Lawson, whom I love; and the only change I’ve made is to add the zest of one orange to the batter.

•1 cup Guinness (dark beer)
•1/2 cup unsalted butter
•2 cups sugar
•3/4 cup baking cocoa
•2 eggs, beaten
•2/3 cup sour cream
•1 tbsp vanilla
•1 orange, zested
•2 cups flour
•1-1/2 tsp baking soda

•1 pkg (8 oz) cream cheese, softened
•2 cups confectioners’ sugar
•1/2 cup heavy whipping cream

Heat oven to 350º

Grease a nine inch spring form pan, line the bottom with parchment paper; set aside.

Heat the Guinness and butter until butter is melted in a large pan.

Whisk the sugar and cocoa together in a small bowl.

Remove the melted butter and Guinness from the heat and whisk in sugar and cocoa until blended.

Combine the eggs, sour cream and vanilla in another small bowl, then whisk into the sugar and beer mixture.

Combine flour, orange zest, and baking soda in yet another small bowl (or, re-use the cocoa and sugar bowl), then whisk into the batter until smooth.

Pour batter into prepared pan.

Bake for 45-50 minutes or until a toothpick inserted near the center comes out clean.

Remove from the oven and cool the cake completely, in the pan, on a wire rack.

Once the cake has cooled, beat the cream cheese in a large bowl until fluffy.

Add the confectioners’ sugar and cream; beat until smooth (do not over-beat).

Remove cake from the pan and place on a platter or cake stand.

Ice top of cakevso that it resembles a frothy pint of beer. Store in the refrigerator.

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