Hey, St. Patrick’s Day fans, get ready to celebrate with surprisingly good bedfellows, beer and chocolate. Guinness stout and British celebrity chef Nigella Lawson, who created the recipe, are forever linked to this stir-together, moist and deep-chocolate cake. The stout imparts a near spicy flavor, reminiscent of gingerbread. The creamy frosting is spread on top only so as to resemble the head on a mug of stout. Nigella uses a springform pan to bake the cake, but Nan used a 3-inch-deep de Marle silicone baking pan with equally wonderful results.
2 cups all-purpose flour
1-1/2 teaspoons baking soda
1/4 teaspoon salt
1 cup Guinness stout
1/2 cup unsalted butter
2 cups granulated sugar
3/4 cup unsweetened cocoa
2 large eggs, beaten
2/3 cup plain Greek yogurt or sour cream
1 tablespoon vanilla extract
6 ounces package cream cheese, softened
1 teaspoon vanilla extract
1-1/2 cups sifted confectioners’ sugar
1/3 cup heavy cream
1. Grease a 9-inch round de Marle silicone baking pan or 9-inch springform pan; line bottom with parchment paper. If using a silicone pan, place it on a wire rack or baking sheet. Set aside. Heat oven to 350 degrees F. In a medium bowl, stir together flour, baking soda, and salt; set aside.
2. In a small saucepan, heat stout and butter until butter melts.
3. Pour into a medium mixing bowl. With a wire whisk, stir sugar and cocoa into stout mixture.
4. In a small bowl, beat eggs; blend in yogurt and vanilla.
5. Stir into stout mixture. Stir in flour mixture until smooth.
6. Pour batter into prepared pan.
7. Bake 45 to 50 minutes, or until cake tests done near center with a wooden toothpick. Remove from oven to wire rack; let cool 10 minutes. Remove cake from pan; cool completely.
5. To make Frosting, in a medium mixing bowl, beat cream cheese and vanilla until light. Gradually add powdered sugar, beating until well combined. Gradually beat in heavy cream, beating until smooth and creamy. Frost top of cake. Cut in wedges to serve. Makes 12 servings.