"Christ beside me, Christ before me, Christ behind me, Christ within me, Christ beneath me, Christ above me." (St. Patrick's Breastplate prayer)
Someone on one of my many adoption listservs forwarded this cake recipe today. I made it tonight and it is amazing! (Ed enjoyed the rest of the Guinness too!) Otherwise we didn't do much to celebrate St. Paddy's Day. I even forgot to wear green.
GUINNESS CAKE WITH CREAM CHEESE FROSTING
This cake, which originated with British cookbook author, Nigella
Lawson, has a deep chocolate taste that seems almost sinful. I say
"almost" because it is the frosting that truly pushes this dessert
over the line that divides delicious from decadent. Composed of cream
cheese, powdered sugar, and whipping cream, the frosting is supposed
to resemble the frothy foam that sits atop a glass of Guinness. All I
know is that the sweet white frosting is the perfect complement for
the dark, chocolate-y cake.
• NOTE: You can buy superfine sugar in the baker's aisle of any
grocery store. However, you also can make your own. Just pour the
sugar into your food processor and process for about a minute. The
sugar should have a consistency somewhere between regular sugar and
For the cake:
1 cup Guinness
1 stick plus 2 tablespoons butter
¾ cup unsweetened cocoa
2 cups superfine sugar
¾ cup sour cream
1 tablespoon vanilla
2 cups flour
2½ teaspoons baking soda
For the frosting:
8-ounces of cream cheese, room temperature
1¼ cups powdered sugar
½ cup whipping cream
To make the cake:
Grease the bottom and sides of a 9-inch springform pan. Line the
bottom with parchment paper and set aside. Preheat the oven to 350
Pour the Guinness into a large saucepan. Add the butter and cook over
medium heat until the butter melts. Remove from the stove top. Whisk
in the cocoa and the sugar.
In a separate bowl, beat the sour cream, vanilla and eggs. Pour them
into the beer mixture and whisk to combine.
In another bowl, sift together the flour and baking soda. Whisk into
the chocolate/beer mixture.
Pour into the prepared pan. Bake for 45-50 minutes or until a tester
inserted into the center comes out clean. Allow cake to cool
completely before removing the sides of the pan.
To make the frosting:
Beat the cream cheese until smooth and creamy. Sift in the powdered
sugar and mix until smooth. Add the cream and continue to beat until
it's a spreadable consistency.
To assemble the cake: Frost the top of the cake with the frosting.
Lawson says it should resemble the frothy top of the famous pint."