A decedent berry and chocolate cake perfect for your festive table.
For the cake
250g unsalted butter
400g caster sugar
1 x 142ml pot of sour cream
1 tablespoon real vanilla extract
275g plain flour
2 1/2 teaspoons bicarb of soda
For the topping
300g Philadelphia Cream Cheese
150g icing sugar
12ml Double cream or whipping cream
- Preheat the oven to 180 degrees C, and butter and line your cake tin.
- Pour the Guinness into a large wide saucepan, add the butter – in spoons or slices- and heat until the butter has 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 brown, buttery, beery pan and finally whisk in the flour and bicarb.
- Pour the cake batter into a greased and lined tin and bake for approx 45 mins to an hour. Leave to cool completely in the tin on a cooling rack, as it is quite a damp cake.
- When the cake is cold, sit it on a flat platter or cake stand and get on with the icing. Lightly whip the cream cheese until smooth, sieve over the icing sugar and then beat them both together. Or do this is a processor, putting the unsaved icing sugar in first and blitz to remove lumps before adding the cheese.
- Add the cream and beat again until it makes it a spreadable consistency.
For more information, grab a copy of the Hirsch’s 2019 magazine.