Here’s a recipe from Nigella Lawson that’s been tweaked by Gizzi Erskine. It’s a real ‘Man’s Cake’, probably great after a footie game, a few pints and a Ruby Murray (curry, it’s cockney rhyming slang my American brothers and sisters!).
Now, I’ve made this before, years and years ago, and recalled being able to taste far too much bicarbonate of soda. That awful metallic-y taste = NOT GOOD. So, I decided to try this recipe and reduce a little of the bicarbonate of soda and replace with half/half plain/self-raising flour. It seemed to work, except that the cake did sink in the middle. Nothing a giant dollop of cream cheese frosting didn’t sort out though!! Thankfully, when recipes don’t work, there’s always the challenge of re-making them to see if they will work in the future. Thanks, Kel, I look forward to seeing your experiments with this recipe, although hold on the newspaper for me… 😉 (Family joke – we may share one day but I’d hate to embarrass anyone!) Also, just to add, I forgot to put the collar on my KMIX when adding the icing sugar to the topping – clouds and clouds all over the kitchen – I looked like a chimney sweep that had been up a nice snowy chimney, guv’ner!
Anyway, here’s the recipe:
250 ml (1 cup or 8 fluid ounces plus two teaspoons) Guinness
250g (1 cup plus a teaspoon extra) unsalted butter
100g (just under 4 ounces) plain chocolate (70% cocoa)
35g (2 tablespoons) cocoa powder
400g (2 cups) caster sugar
142 ml (1/2 cup plus 1 tablespoon, plus 1 teaspoon) plain yoghurt
2 free range eggs
1 tbsp vanilla essence
275g (2 and 1/4 cups) plain flour (I used half plain, half self-raising and reduced the bicarbonate of soda)
2 and 1/2 teaspoons of bicarbonate of soda
Frosting / Topping
300g (1 and 1/4 cups) Philadelphia cream cheese
150g (1 and 1/2 cups) icing sugar
125ml (1/2 cup) whipping cream
Preheat the oven to 180 degrees C / 356 degrees F (or as hot as the sun, in Kelley’s case….)
* Butter and line a 23cm tin (I used an 8 inch, 3 inch deep round tin). Wrap wadges of soaked newspaper around it if your oven tends to burn).
* Pour the Guinness into a pan, add the butter and warm until the butter has melted.
* Stir in the chocolate, cocoa and sugar.
* Beat the yoghurt with the eggs and vanilla and stir into the Guinness mixture.
* Whisk in the flour and bicarbonate of soda.
* Pour batter into a tin and bake for 45 mins to 1 hour. Leave to cool completely in the tin – it is quite a damp cake.
* In a mixer, whip the cream cheese.
* Separately, whisk the whipping cream (heavy cream) until it just forms peaks. Mix them together and add icing sugar.
* BE SURE TO LICK THE SPATULA once you have frosted the cake!!
I split my cake and ‘inverted’ the sunken top, thus creating a nice flat top to frost!