Difficulty: moderately easy, Serving: 8-12 depending on serving size
What we need: springform cake tin (23cm), wax paper, large wide saucepan, hand mixer, whisk
- 250ml Guinness stout
- 250g unsalted butter
- 75g cocoa powder (150-160ml)
- 400g caster sugar
- 142ml sour cream OR creme fraiche
- 2 large free range eggs
- 1Tbs vanilla essence/extract
- 275g cake flour, sifted
- 2 1/2tsp bicarb of soda
- 230g cream cheese (1 tub medium to full fat recommended)
- 150g icing sugar
- 125ml whipping cream
- 1/2 cup almonds, chopped
- 1/4 cup water
- 1/2 cup brown sugar
- 1/2 Tbs cinnamon (or to preference)
- Preheat oven to 180’c and line 23cm springform tin.
- Pour Guinness into a large wide saucepan, heat gradually, add butter a little at a time until butter has melted.
- Whisk in cocoa powder and sugar until well incorporated.
- Beat the sour cream, eggs and vanilla. Pour into brown buttery pan.
- Lastly whisk in the flour and bicarb.
- Pour cake into the tin and bake for 45 min, or until skewer comes out clean.
- LEAVE TO COOL IN THE TIN.
- For the Icing: Whip cream until thick, add cream cheese, icing sugar and beat well until smooth and slightly fluffy..
- For the Nuts: Combine water, sugar and cinnamon in a saucepan over medium heat and bring to a boil. Add the almonds and stir the mixture until the liquid evaporates leaving a syrup-like coating on the almonds (I left a little liquid so that they ended up being slightly sticky). Pour the almonds onto a baking sheet lined with waxed paper. Separate almonds using a fork. Allow to cool about 15min. Sprinkle over cake.
Please Note: This recipe has been slightly adapted from a recipe I had hand written a few years back. Once I find this original I will happily give credit and link to their site. This recipe was adapted in my own unique way and is written in my own words.