I've never shared this with anyone EVER! And it's the most asked for recipe I've ever made. SO here it is, finally, so many of you asked I had to pass it on. Nigella created this and I have just dabbled with it over the years, to change up the sugar, and to make it gluten free necessarily, it is a damp, dark cake like no other. SPONGE
Turn the oven to 170. Line and grease an 8" springform cake tin.
Pour the Guinness or stout into a medium saucepan on a low heat. Slice the butter up and add to the pan to melt slowly. Once it is all liquid, remove from the heat completely.
Whisk the cocoa powder and coconut sugar into the dark liquid until fully dissolved and mixed well.
In a small bowl beat the eggs together with the sour cream and add the vanilla, until combined. Pour this into the saucepan and mix in. Sieve the flours and baking powder into this and fold together until there are no withe lumps remaining.
Pour the batter into the cake tin - it should be runny, do not fear!
Place in the oven and bake for 35 minutes until there is a crack forming on the surface but there remains a big of a jiggle in the middle when you wobble it. This is where you get the damp delicious middle from, it will firm top as it cools so do not keep baking until it becomes a dry sponge, this is not the aim!
Leave the cake to cool.
With a wooden spoon, or a paddle mixed beat the cream cheese and honey together, adding the cream and keep beating until a thick, billowy texture. Place in the fridge until the cake is cool. Spread an even layer over the top of the cake.
Good to make ahead, but don't leave it in the fridge once made, as it can get quite solid!
- 250 ml Guinness (or gf stout alternative)
- 250 g unsalted butter
- 85g good quality cocoa powder - I only use this now, it's just the best flavour for everything from hot chocolate to chocs to baking.... Callebaut cocoa powder - 1kg bag
- 200 g coconut sugar
- 2 tbsp honey
- 120 ml sour cream
- 2 large eggs
- 1 tablespoon vanilla extract
- 200g gluten free flour blend
- 60g buckwheat flour
- 2½ teaspoons bicarbonate of soda
- 300 g cream cheese
- 3 tbsp honey
- 125 ml double cream