Thursday, November 27, 2008

Chocolate Guinness Cake

I baked this cake for a friend of ours for his birthday that was on the Monday that just passed. Everyone that had a piece really enjoyed it and said that it was out of this world. I always get similar comments whenever I bake this cake and I am always pressured into baking it, especially by my wife who is "addicted" to anything chocolate. I sometimes wonder if she loves chocolate more than she does me.

I was reluctant to post this receipe here because unfortunately it does not belong to me. I wish it did because it raised my status in baking and cooking from average to epicness, if there is such a word. But truth be told, the receipe belongs to the fantastically delicious Nigella Lawson. I found this receipe inher book Feast: Food that celebrates life. I highly recommend you go out and purchase this book.

The photo below is proof of what was left after the birthday party. If I had a second piece, this post would not be here right now.

For the Cake

  1. 250ml Guinness Beer
  2. 250g unsalted butter
  3. 75g cocoa
  4. 400g caster sugar
  5. 142ml sour cream
  6. 275g plain flour
  7. 2 eggs
  8. 1 tbsp vanilla extract
  9. 2.5 tsp bicarbonate of soda

For the Topping

  1. 300g cream cheese
  2. 150g icing sugar
  3. 125ml double or whipping cream

Preheat the oven to 180 degrees celcius and butter and line a 23cm springform tin. pour the Guinness into a large saucepan and add butter in slices and heat until the butter is melted, at which time you should whisk in the cocoa and sugar.

Beat the sour cream with the eggs and vanilla and then pour into the saucepan with that contains the beer and butter mixture. Finally beat in the flour and the bicarb.

Pour the batter mixture into the springform tin and bake for about 45 minutes. When done remove from oven and place on a rack to cool. When totally cooled off, whip together the icing sugar, cream cheese and cream in a bowl. When it reaches a nice thick consistancy, pour the mixture onto the cake and spread it out until it resembles a pint of Guinness.

Monday, November 3, 2008

Pumpkin Pie


1.25 cups all purpose flour
1/4 tsp salt
1/4 tsp baking powder
8 tbsp butter
2-8 tbsp cold water


1/2 cup sugar
1 tsp ground cinnemon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/2 tsp salt
2 large eggs
350 ml evaporated milk
450g canned or freshly boiled pumpkin


  1. Mix all the dry ingredients of the dough ingredients together in a bowl.

  2. Add the butter in 1 tbsp pieces into the bowl with the dry ingredients and mix together well with fingers.

  3. Slowly add the water and mix well, then roll the dough into a disc shape, place between two pieces of cling film and roll out into a large circle big enough to fit into a 22cm in diameter pan with a depth of 4cm.

  4. Shape the dough into the pan and refridgerate for 1 hour.

  5. Puree all the ingredients for the filling and pour into the prepared pan.

  6. Bake for 15 minutes at 220 degrees celcius then reduce heat to 175 degrees and bake for another 45 minutes.

  7. Let it cool for about 2 hours and enjoy.