Tuesday, May 17, 2005
What I ate right before the softball game
Chocolate Guinness Cake
Recipe by Nigella Lawson in The New York Times
Time: 1 hour 15 minutes
For the cake:
Butter for the pan
1 cup Guinness stout
10 tablespoons butter (1 stick plus 2 tablespoons)
¾ cup unsweetened cocoa
2 cups sugar
¾ cup sour cream
2 large eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
2½ teaspoons baking soda
Preheat the oven to 350 degrees. Butter a 9-inch springform pan. In a large sauce pan, combine the Guinness and butter. Place over medium-low heat until butter melts, then remove from heat. Add cocoa and sugar. Whisk to blend.
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 to 60 minutes. Place pan on wire rack and cool completely in pan.
For the frosting:
1¼ cups confectioners’ sugar
8 ounces cream cheese at room temperature
½ cup heavy cream
1/4 tsp vanilla
Put the powdered sugar in the bowl of a food processor and pulse to break up clumps. Add cream cheese and blend until smooth. Add cream and mix until smooth and spreadable.
Remove cake from pan and place on platter or cake stand. Frost top of cake only (so it resembles a frothy pint of Guinness).
Yield: One 9-inch cake (10-12 servings)
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You will not regret making this. It is especially good with port. However, I would recommend a little more than 15 minutes between scarfing down a piece and any physical activity.
Recipe by Nigella Lawson in The New York Times
Time: 1 hour 15 minutes
For the cake:
Butter for the pan
1 cup Guinness stout
10 tablespoons butter (1 stick plus 2 tablespoons)
¾ cup unsweetened cocoa
2 cups sugar
¾ cup sour cream
2 large eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
2½ teaspoons baking soda
Preheat the oven to 350 degrees. Butter a 9-inch springform pan. In a large sauce pan, combine the Guinness and butter. Place over medium-low heat until butter melts, then remove from heat. Add cocoa and sugar. Whisk to blend.
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 to 60 minutes. Place pan on wire rack and cool completely in pan.
For the frosting:
1¼ cups confectioners’ sugar
8 ounces cream cheese at room temperature
½ cup heavy cream
1/4 tsp vanilla
Put the powdered sugar in the bowl of a food processor and pulse to break up clumps. Add cream cheese and blend until smooth. Add cream and mix until smooth and spreadable.
Remove cake from pan and place on platter or cake stand. Frost top of cake only (so it resembles a frothy pint of Guinness).
Yield: One 9-inch cake (10-12 servings)
--------------------------------------------------------------------------
You will not regret making this. It is especially good with port. However, I would recommend a little more than 15 minutes between scarfing down a piece and any physical activity.
