When I first discovered Nigella Lawson, I felt as if I had met my soul sister. She shone through my television (I was a total Food Network kid, of course), and I was completely smitten. She was hilarious, innovative, gorgeous, relatable — everything I idolized as a young boy whose playtime consisted of acting out his own cooking show.
Nigella helped revitalize home cooking by demystifying it and, perhaps most importantly, making it look fun. She never takes herself too seriously but always strikes the perfect balance of teaching and entertaining her audience.
And so, this month I wanted to spotlight a recipe that I’ve loved since I was that young boy with big dreams of cooking in front of a camera: her chocolate Guinness cake. Hello, full-circle moment!
This cake fits the bill for how I want to bake this time of year — I need anything that’s, as Nigella says, “simple, but deeply pleasurable.” Something snackable, but also perfect for a dinner party. This comforting cake is just that. Of course, St. Patrick’s Day plays into it, but moreover, I chose this chocolate cake because I think it’s a rite of passage for any home baker.
The Guinness stout makes it incredibly chocolaty and moist, thanks to its malty flavor, which bolsters the cocoa and slight acidity that helps tenderize the crumb. If you prefer to swap it with a nonalcoholic option, there’s zero-proof Guinness! I also tested two other nonalcoholic swaps, Coca-Cola and black coffee. Both worked fabulously because, like beer, they’re acidic and enhance that chocolaty flavor.
If you don’t mind the booze, add some Baileys Irish Cream liqueur to the frosting. I swapped a couple of tablespoons of the heavy cream for Baileys and walked out a wee bit happier than I walked in.
So go forth and make the Guinness cake! I know it’s on the nose for St. Patrick’s Day, but lean in, dear reader. Sláinte!
Recipe: Chocolate Guinness Cake
For me, a chocolate cake is the basic unit of celebration. The chocolate Guinness cake here is simple but deeply pleasurable, and has earned its place as a stand-alone treat.
By Nigella Lawson
Yield: One 9-inch cake or 12 servings
Total time: 1 hour 15 minutes
Ingredients:
For the cake:
Butter, for the pan
1 cup Guinness stout
10 tablespoons (1 stick plus 2 tablespoons) unsalted butter (see Tip below)
3/4 cup unsweetened cocoa
2 cups superfine sugar
3/4 cup sour cream
2 large eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
2 1/2 teaspoons baking soda
For the topping:
1 1/4 cups powdered sugar
8 ounces cream cheese at room temperature
1/2 cup heavy cream
Preparation:
1. For the cake: Heat oven to 350 degrees. Butter a 9-inch springform pan and line with parchment paper. In a large saucepan, combine Guinness and butter. Place over medium-low heat until butter melts, then remove from heat. Add cocoa and superfine sugar, and whisk to blend.
2. In a small bowl, combine sour cream, eggs and vanilla; mix well. Add to Guinness mixture. Add flour and baking soda, and whisk again until smooth. Pour into buttered pan, and bake until risen and firm, 45 minutes to 1 hour. Place pan on a wire rack and cool completely in pan.
3. For the topping: Using a food processor or by hand, mix powdered sugar to break up lumps. Add cream cheese and blend until smooth. Add heavy cream, and mix until smooth and spreadable.
4. Remove cake from pan and place on a platter or cake stand. Ice top of cake only, so that it resembles a frothy pint of Guinness.
Tip: The recipe for this cake in Nigella Lawson’s cookbook “Feast: Food to Celebrate Life” (Hyperion, 2004) calls for 18 tablespoons (2 sticks plus 2 tablespoons) unsalted butter. This adapted recipe has less butter, but still tastes rich.