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Happy Birthday To Me (for Yesterday)
Not
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
colleagues!
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:
Himself
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.
Casey's Blog 
Happy birthday 🙂
Happy birthdayage.
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.)
Happy
oldnessday of Casey!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)!
I’m late, but hope you had a very happy birthday! 🙂
Ooooh Happy Birthday – better late than never. Hope you had a fab time :–) The cake looks goooood.
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.
Pour
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
bicarb.
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:
For
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.