Chocolate & Guinness Cake

Writing about web page

Happy Birthday To Me (for Yesterday)

Chocolate & Guinness Cake

a very good photo – but it tastes great – like a slightly savory
chocolate brownie. You can’t say that I’m not good to my work

I can never be bothered with the cream cheese
icing that is supposed to represent the head of the pint. Besides –
it’s quite rich enough as it is – and I have a puritan taste for simple
icing sugar on freshly homemade cakes.

More on the birthday wonderfulness later. But – suffice it to say:

is taking me to Seville – and you are going to be seeing a lot of
smoothies on this blog courtesy of my fabulous new shiny KitchenAid Blender.

8 Responses to “Chocolate & Guinness Cake”
  1. Helen Ryan says:

    Happy birthdayage.

  2. Happy
    Birthday, it seems slightly unfair that you had to make your own cake,
    but it sounds tasty in the extreme 🙂 Who knew blenders could be so
    shiny and stylish?? Is yours red too? (I imagine its the kind of thing
    that comes in lots of colours.)

  3. Holly Cruise says:

    Happy oldness day of Casey!

  4. Casey Leaver says:

    Thank you all.

    E: Yes – red. Very sexy.

    Even better, my Grandma’s old dishwasher arrived last night – Himself is thrilled. (The washing up was his job)!

  5. Andrea Breau says:

    I’m late, but hope you had a very happy birthday! 🙂

  6. Ooooh Happy Birthday – better late than never. Hope you had a fab time :–) The cake looks goooood.

  7. Casey Leaver says:

    Thank you all, and, as a present back, the recipe:

    250ml Guinness
    250g butter
    75g cocoa
    400g caster sugar
    140ml sour cream
    2 eggs
    1 tablespoon vanilla extract
    275g plain flour
    2 1/2 teaspoons bicarb soda

    Preheat the oven to 180C, and grease and line a 23 centimetre springform tin.

    the Guinness into a large saucepan, and add the sliced butter. Heat
    until the butter is melted, and remove the saucepan from the heat.
    Whisk in the cocoa and sugar. Beat the sour cream with the eggs and
    vanilla, then pour into the saucepan. Finally, beat in the flour and

    Pour the batter into the greased and lined tin, and
    bake for 45 mins to an hour. Leave to get completely cool in the tin,
    as it’s quite a damp cake.

    And if you can be bothered:

    the icing, beat the icing sugar and cream cheese together. Add the
    cream, and beat again until it’s a spreadable consistency. Ice the top
    of the black cake until it resembles the frothy top of the famous pint.

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