photos: Tamin Jones
First published in Great Britain in 2015 by Mitchell Beazley.
SERVES 8 TO 10
8 fl oz can of Guinness
2 1/2 sticks unsalted butter, plus extra for greasing
1 1/4 cups unsweetened cocoa powder
1 3/4 cups superfine sugar
1/2 cup milk
1 teaspoon vanilla extract
2 teaspoons baking soda
1 teaspoon baking powder
2 1/2 cups all-purpose flour
1/2 pitted dried dates, very finely chopped
FOR THE FROSTING
3 1/2 oz white chocolate, finely chopped
3/4 cup cream cheese
Preheat the oven to 350° F, and grease and line an 8.-inch spring-form cake pan.
In a large saucepan, combine the Guinness and butter and melt over low heat. Remove from the heat, add the cocoa powder and sugar, and stir to blend. Stir in the milk and vanilla, and then add the eggs one at a time, mixing after each addition.
Put the baking soda, baking powder, and flour into a mixing bowl and stir to combine. Add the cocoa mixture, folding gently with a large spatula to blend
Add the dates, give the batter a quick stir, and transfer it to the prepared pan. Bake for 40 to 50 minutes, or until a skewer inserted in the center comes out dry. Transfer to a wire rack, unlatch the pan, and let cool.
Meanwhile, make the frosting. Melt the white chocolate in a heatproof bowl over a pan of barely simmering water. In a small bowl, stir together the melted chocolate and cream cheese and use it to frost the cooled cake.
- Book Name: : Big Flavors from a Small Kitchen by Chris Honor & Laura Washburn Hutton
- Chef Bio: "With a very small restaurant, and a loyal local clientele,having good staff is as important as serving good food, and I have been incredibly lucky. Emily has been with us since very early-on. Not only is she excellent at front of house, she bakes as well, and this is her recipe. In fact, in the beginning, she would bake this one for the cake table."