Everyone has a type of food they turn to when they want a bit of picking up, or if they feel sorry for themselves just want to indulge little bit. For a lot of people this tends to be chocolate in some form or another. For me it is chocolate cake. I know of few people who don’t enjoy a good chocolate cake.
Although chocolate cake is widely eaten, they can easily be quite mediocre (never bad though). Far too easily it can be too dry, or too rich. But, when you get a good chocolate cake you know it. Deep chocolate flavours, moist and rich.However, it is the accompanying flavours that really make a chocolate cake sing. Do you put a jam, like apricot or strawberry, in the middle? Do you use icing or a ganache? Failure to truly consider these can make a cake too rich. Yes, it is true, there is such a thing as a cake which is too rich.
when you get a good chocolate cake you know it
As far as I’m concerned, the best accompaniment to a moist chocolaty cake is a vanilla icing. I find it helps to accentuate a moist chocolate flavour.
Before I moved to the UK I ran a rowing club, and whenever I wanted to reward my fellow coaches I would bring them cake. I made a darn good chocolate cake with a chocolate ganache. However, for my wedding we had one of the layers of our wedding cake be a chocolate Guinness cake. I had never had it before, but it was delicious. So, I’ve re-created it.
After much searching I found various versions of the cake, including from the classic Nigella. Ultimately I made some changes/additions based on my taste, just to try and match my amazing wedding cake (which we got from here in case you are curious). The icing is distinctive, and really helps to match the Guinness both in look and taste. Enjoy, preferably with the rest of the Guinness.