I think one of the joys of Cake Wednesday at work is the opportunity to taste cakes made from recipes I have yet to try. I must admit that if I taste something I haven’t made before, or when there’s a recipe I prefer over one of my own, I make it my mission to find out who baked it and where it was from (I think there’s a compliment somewhere in there for anyone I’ve pleaded recipes from). It’s because of this that I now own what I would class as my (as of yet) Ultimate Guinness cake. We’re talking a Guinness cake where the frosting is creamy and more reminiscent of the drink it is named for than the standard cream cheese. A cake that can be wonderfully dense without being bitter or too sweet. There has been more than one occasion where I have waxed lyrical about this – proclaiming that the substitution of double cream instead of butter makes the frosting much creamier rather than… er… buttery (clearly a new low for my somewhat cake obsessed brain).
Anyway, my Dad’s birthday came up recently and I offered to make the cake for it. Of course as Dad likes Guinness this had to be the cake I chose. I had forgotten that a full time job can make it difficult to get a cake cooked, cooled and iced during the hours I am normally awake. It didn’t help that it takes an hour to cook in the oven itself and then needs to cool in the tin; I ended up making the icing the next day in between getting home from work and leaving for the two hour journey to my parents.
We took the cake to the restaurant we went to and I must confess that I completely forgot to take a picture before the cake was cut, so please excuse the photo below (it isn’t me trying to go avant guarde!).
Regardless of the poorly lit photo (the frosting was pale cream in reality), the cake was pretty well received!