I've been meaning to bake this cake for ages, I have heard how amazing it is and thought it would be perfect for a chocolate loving Gray. I decided to finally bake it as a Valentines treat hence it being heart shaped. The heart pan isn't deep enough to cook it in one layer as Nigella does so I filled the layers with milk chocolate ganache and also added a layer of this to the top of the cake before icing to give it an even chocolater kick! I have to say this is also the best cream cheese icing I have tried. I usually make it using butter, cream cheese and icing sugar, this recipe excludes the butter and adds cream instead and I must say it is perfect.
250g unsalted butter
75g cocoa powder
400g caster sugar
142ml sour cream
2 medium eggs
1 tablespoon vanilla extract
275g plain flour
2 1/2 teaspoons bicarbonate of soda
For the topping
300g cream cheese
150g icing sugar
125ml double cream
Heat oven to 180C / Fan 160C / Gas 4.
Butter and line a 23cm springform tin.
Pour the Guinness into a large wide saucepan, add the butter and heat until the butter's melted, at which time you should whisk in the cocoa and sugar.
Beat the sour cream with the eggs and vanilla then pour into the brown, buttery, beery pan and finally whisk in the flour and bicarb.
Pour the cake batter into the greased and lined tin and bake for 45 minutes to an hour. Leave to cool completely in the tin on a cooling rack, as it is quite a damp cake.
When the cake's cold, sit it on a flat platter or cake stand and get on with the icing.
Lightly whip the cream cheese until smooth, sieve over the icing sugar and then beat them both together.
Add the cream and beat again until it makes a spreadable consistency. Ice the top of the black cake so that it resembles the frothy top of the famous pint.
Gray loved it! I had a little taste and have to admit it is a beautiful cake. Rich and chocolatey without being sickly and I love the cream cheese frosting with it, the perfect combination. I've also got a new go to cream cheese frosting, yum!