So. Here I am. Back from Uni, exams, and, frankly, an inexcusably long break from blogging. Now that I've found my feet back in Wales i.e. found a job (a girl's gotta pay rent) and had some time to relax after grueling (but totally worthless) first year exams, I'm delighted to share with you this heavenly chocolate cake recipe. Super rich, moist and dense, this cake means business. And so do I.
We're back with a vengeance.
My first experience with Guinness Cake was in a little tea shop in Falmouth, Annie's Kitchen. If you're ever lucky enough to be in the area it's definitely worth checking out, I lived in Fal almost a year and never visited another cake shop once, it was that good. While showing a friend round Falifornia (as it's known to the Uni folk) we stopped at Annie's for a slice of something nice and a drink. I decided on the vanilla marshmallow cake (my usual) in the window, but was swayed at the last minute by the glorious and intriguing 'Chocolate Guinness Cake' in the fridge counter inside. Coins and cake were exchanged (you can pay in excess of 4 quid for a pasty in Cornwall, but an amazing piece of cake at Annie's will only set you back £2.50. Frankly I'd rather skip the pasty) and a few minutes later we were sat down on the pier enjoying our treats.
Honest to God that slice of cake was one of the nicest things I've ever eaten in my life. Dark, rich, fudgy chocolate cake met perfectly with light, sweet whipped mascarpone and cream, marrying to create the ultimate chocolate dessert. I knew I would have to recreate this masterpiece somehow, but before you read on, heed this warning, this cake is not for the feint of heart. Dieters beware, even looking at the recipe will give you heart palpitations.
Don't be alarmed either by the name of this monstrosity. Yes, there is alcohol in the cake itself, but this all bakes off and evaporates when the cake is cooking, and helps lend the cake its uber fudgy texture. Playing on the name, rich folds of vanilla cream and mascarpone are swirled atop the cake itself, creating the illusion of the infamous foamy top of a 'head' on a pint of Guinness.
Best to serve this cake chilled, and in tiny slices.
Or scoffed straight from the fridge by the handful.
Don't give me that look.
250g unsalted butter
75g cocoa powder
400g caster sugar
142ml sour cream
1 tbsp vanilla extract
275g plain flour
2 1/2 tsp bicarbonate of soda
150g icing sugar
125ml double cream
1 tsp vanilla extract
1. Preheat the oven to gas mark 4. Grease and line a 9'' springform tin.
2. Melt the butter an Guinness together over a low heat until the butter is melted. Next whisk in the cocoa and sugar.
3. Beat the sour cream, eggs and vanilla then pour this mix into the Guinness mix and combine well. Finally, whisk in the flour and bicarbonate of soda. Pour the mixture into the prepped tin and bake for 45 - 60 minutes. Leave to cool completely in the tin on a cooling rack as the cake is quite moist and will collapse if you try and take it out of the tin while still hot.
4. For the icing whip all four ingredients together until thick and creamy and spread generously over the cake once completely cooled and removed from the tin. Store in the fridge until and after serving.