My adorable nephew Sam turned 1 last week, and I offered to make the “grownups” cake, as his parents got him his own little piece of sugary heaven.  I decided to make Nigella’s chocolate guinness cake.  I’ve seen the recipe a number of times, and Nigella doesn’t mess around with desserts.  I figured that since the cake was for the grownups, why not have beer in it?

The cake I ended up with was chocolate, but not overpowering like my other chocolate-chocolate cake I make all the time.  It also had a cream cheese icing that wasn’t super cream cheesy, it also had some whipped cream in it, which toned it down nicely.  Definitely a keeper.

Cake

1 cup guinness
1 stick plus 2 tablespoons unsalted butter
3/4 cup unsweetened cocoa
2 cups sugar
3/4 cup sour cream
2 eggs
1 tablespoon (yes, you read that right) vanilla extract
2 cups flour
1 1/2 tsp baking soda
1 tsp baking powder

Preheat oven to 350.

Butter and line a 9 inch springform pan.

In a saucepan over medium heat, combine guinness and butter.  Once butter is melted, whisk in sugar and cocoa and stir until combined.

In a mixer beat the sour cream and eggs, and then add in vanilla.  Beat in the chocolate guinness mixture until smooth.  Mix in flour and baking powder and soda until smooth.

Pour into the prepared pan and bake for 45 minutes to an hour, until toothpick inserted comes out relatively clean.

Cool completely in the pan, and then remove when ready to ice.

Icing

8 oz. cream cheese, softened
1 1/4 cups sifted confectioner’s sugar
1/2 cup heavy cream

In a mixer, cream cream cheese.  Add in confectioner’s sugar and whip until smooth and fluffy.  Add in cream and mix again until fluffy.  Icing can be put in the fridge to set for a while before using.  When icing the cake, only ice the top so that it resembles a pint of guinness.

All the adults at the party agreed it was a quite tasty cake.  And for someone who doesn’t drink guinness, I definitely loved it.

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