Nigella Lawson Chocolate Guinness Cake Recipe Recipe For Banana

CHOCOLATE GUINNESS CAKE

Steps:

• 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.
• 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 one hour. Place pan on a wire rack and cool completely in pan.
• For the topping: Using a food processor or by hand, mix confectioners' sugar to break up lumps. Add cream cheese and blend until smooth. Add heavy cream, and mix until smooth and spreadable.
• 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.

IMPROVED CHOCOLATE GUINNESS CAKE

Steps:

• Pre-heat your oven to 180 degrees Centigrate (170 for fan-assisted ovens), or gas mark 4. Lightly butter a 23cm push-base cake tin.
• Measure out the Guinness, making sure to let any foam dissipate, and pour it into a wide, deep saucepan. Cut the butter into small cubes, and add it to the pan. Heat until the butter is melted into the pan - do not let it boil.
• In a separate bowl, combine the cocoa and sugar and whisk into the butter/beer mixture, being careful not to let the sugar catch and burn.
• Beat the eggs and sour cream together, then add to the pan.
• In a separate bowl, combine the flour and bicarbonate of soda, then slowly whisk into the pan, introducing a little at a time so as to not form lumps. This is really easy to accidentally do due to the density of the cake.
• Pour the batter into your pan, and bake for approximately 40 minutes. Keep an eye on your oven - I do not recommend baking this longer as this cake can burn on the outside but not cook on the inside. When a toothpick comes out of the centre clean, your cake is ready.
• While the cake is baking, beat the double cream into the cream cheese, and begin to add your icing sugar bit by bit. Depending on what consistency you wish to achieve, you may need more icing sugar to allow the icing to 'sit' on the cake like the head of a Guinness pint.
• Once completely cooled (this will take a while due to the cake's density), pop your cake out of the tin and ice with a spatula (I prefer a silicone one for better control).

NIGELLA LAWSON CLEMENTINE CAKE

Steps:

• Place whole, unpeeled clementines into a pot and cover with cold water.
• Bring to a boil, lower heat to a simmer and let cook 2 hours (she doesn't say to add any additional water in her recipe, but I imagine you may need to add some if too much simmers away).
• Drain, let cool, then cut each Clementine in half, remove seeds, and place in food processor- skins and all.
• Chop the Clementines in the processor finely.
• In a bowl, beat the eggs.
• Add the sugar, almonds, and baking powder to the eggs, mixing well.
• Add the chopped Clementines by hand and mix to combine.
• Pour batter into a greased and parchment lined 8-inch springform pan.
• Bake in a preheated 375 F oven for 40 minutes, then cover loosely with foil to prevent overbrowning and CONTINUE cooking about another 10 minutes or until a toothpick poked into the center comes out clean.
• Let cool in the pan on a wire rack overnight.
• VARIATION: You can substitute an equal weight of regular oranges or lemons for the Clementines; increase the sugar to 1 1/4 cups if you do so.
• OPTIONAL GLAZE: If you wish, you may make a glaze from a little powdered sugar mixed with a bit of lemon juice and water and drizzle it over the top (see my recipe for Cinnamon Bun Icing for a good glaze).

DENSE CHOCOLATE LOAF CAKE - NIGELLA LAWSON

Steps:

• Preheat the oven to 190C/gas5. Grease and line a 23x13x7cm cm (9x5x3in) loaf tin. Cream the butter and sugar. Add the eggs and vanilla, beating in well.
• Next fold in the melted and cooled chocolate, taking care to blend well but do not overbeat.
• You want the ingredients combined: you don't want a light airy mass. Gently add the flour, to which you've added the bicarb, alternately spoon by spoon, with 250 ml of boiling water until you have a smooth and fairly liquid batter.
• Pour into the lined loaf tin and bake for 30 minutes. Turn the oven down to 170C/gas mark 3 and cook for another 15 minutes. The cake will still be a bit squidgy inside, so an inserted cake tester or skewer won't come out completely clean.
• Plaace the loaf tin on a rack and leave to get completely cold before turning it out. It improves if left for a day or so before eating. This cake will probably sink in the middle because of its denseness.