Bbc Guinness Cake Recipes

CHOCOLATE GUINNESS CAKE

Steps:

• Cube the butter and chop the chocolate.
• Put the butter and chocolate in a heatproof bowl over a pan of simmering water and allow to melt. Remove from the heat and let it cool to room temperature.
• Stir in the Guinness - don't worry if it seizes or splits, it'll come back together when mixed with the other ingredients.
• Preheat the oven to 180°C/350°F/gas 4. Grease a 23cm cake tin with butter.
• In a medium bowl, mix the flour, cocoa and baking powder until combined.
• In another bowl, beat the eggs and sugar for about 3 minutes with an electric mixer until fluffy.
• Beat half the chocolate mixture into the eggs until combined. Add half the flour, then combine again. Repeat with the remaining flour and chocolate.
• Pour the mixture into the tin and bake for 40 to 45 minutes, or until a skewer comes out clean. If the top is colouring too much after 30 minutes, cover it with tin foil.
• Take the cake out of the oven, cool in the tin for 10 minutes, then transfer to a wire rack.
• For the icing, beat together the sour cream and icing sugar until smooth, then stir in 2 tablespoons of Guinness. If it becomes too loose, add more icing sugar.
• Spread over the cooled cake and serve.

GUINNESS CHOCOLATE PUDDINGS

Steps:

• Butter four 9 x 5cm ramekins and set aside. Tip the butter, chocolate and a generous pinch of salt into a heatproof bowl. Set over a small pan of just-simmering water and stir until melted, then remove from the heat and leave to cool a little.
• Put the sugar and eggs in a large mixing bowl and beat with an electric whisk until pale, almost doubled in volume and thick enough to leave a trail when the beaters are lifted up. Gently fold in the melted chocolate and the Guinness. Spoon the mixture into the ramekins, then chill in the fridge for 1 hr. Heat oven to 200C/180C fan/gas 6 and put a baking tray on the top shelf to heat up.
• Place the ramekins on the hot baking tray and bake for 18 mins. Remove from the oven and leave to stand for a minute, then serve with a dollop of cream, if you like.

GUINNESS CAKE

Steps:

• To make the cake-----------.
• Grease and line two 8-inch cake pans, and preheat the oven to 350F degrees.
• Cream butter and sugar together.
• Gradually beat in the eggs.
• Sift the flour, baking powder and baking soda into a separate bowl.
• Stir Guinness into cocoa.
• Carefully fold in alternate quantities of flour and cocoa to butter/sugar mixture.
• Spread mixture into pans and bake for 30-35 minutes.
• Leave to cool in pans for 5 minutes before turning out.
• To make the icing---------.
• Melt chocolate with Guinness, and then beat in butter and leave to cool a little before beating in icing sugar.
• Remove ¼ of icing and stir in chopped walnuts.
• When icing has cooled to a spreadable consistency, sandwich cake with walnut icing and use rest for top and sides.
• Decorate with walnut halves and grated chocolate.

CHOCOLATE GUINNESS CAKE

Steps:

• For the cake: heat oven to 350 degrees. Butter a 9-inch springform pan and line with parchment paper. In a large saucepan, combine Guinness and butter. Place over medium-low heat until butter melts, then remove from heat. Add cocoa and superfine sugar, and whisk to blend.
• In a small bowl, combine sour cream, eggs and vanilla; mix well. Add to Guinness mixture. Add flour and baking soda, and whisk again until smooth. Pour into buttered pan, and bake until risen and firm, 45 minutes to one hour. Place pan on a wire rack and cool completely in pan.
• For the topping: Using a food processor or by hand, mix confectioners' sugar to break up lumps. Add cream cheese and blend until smooth. Add heavy cream, and mix until smooth and spreadable.
• Remove cake from pan and place on a platter or cake stand. Ice top of cake only, so that it resembles a frothy pint of Guinness.

IMPROVED CHOCOLATE GUINNESS CAKE

Steps:

• Pre-heat your oven to 180 degrees Centigrate (170 for fan-assisted ovens), or gas mark 4. Lightly butter a 23cm push-base cake tin.
• Measure out the Guinness, making sure to let any foam dissipate, and pour it into a wide, deep saucepan. Cut the butter into small cubes, and add it to the pan. Heat until the butter is melted into the pan - do not let it boil.
• In a separate bowl, combine the cocoa and sugar and whisk into the butter/beer mixture, being careful not to let the sugar catch and burn.
• Beat the eggs and sour cream together, then add to the pan.
• In a separate bowl, combine the flour and bicarbonate of soda, then slowly whisk into the pan, introducing a little at a time so as to not form lumps. This is really easy to accidentally do due to the density of the cake.
• Pour the batter into your pan, and bake for approximately 40 minutes. Keep an eye on your oven - I do not recommend baking this longer as this cake can burn on the outside but not cook on the inside. When a toothpick comes out of the centre clean, your cake is ready.
• While the cake is baking, beat the double cream into the cream cheese, and begin to add your icing sugar bit by bit. Depending on what consistency you wish to achieve, you may need more icing sugar to allow the icing to 'sit' on the cake like the head of a Guinness pint.
• Once completely cooled (this will take a while due to the cake's density), pop your cake out of the tin and ice with a spatula (I prefer a silicone one for better control).

CHOCOLATE GUINNESS CAKE

Steps:

• Preheat oven to 350°. Grease a 9-in. springform pan and line the bottom with parchment; set aside., In a small saucepan, heat beer and butter until butter is melted. Remove from the heat; whisk in sugar and cocoa until blended. Combine the eggs, sour cream and vanilla; whisk into beer mixture. Combine flour and baking soda; whisk into beer mixture until smooth. Pour batter into prepared pan., Bake until a toothpick inserted in the center comes out clean, 45-50 minutes. Cool completely in pan on a wire rack. Remove cake from the pan and place on a platter or cake stand. , In a large bowl, beat cream cheese until fluffy. Add confectioners' sugar and cream; beat until smooth (do not overbeat). Frost top of cake. Refrigerate leftovers.

GUINNESS CHOCOLATE CAKE WITH BAILEYS CREAM CHEESE FROSTING

Steps:

• Preheat the oven to 350°. Line the bottom of two 9-inch cake pans with parchment paper, grease and flour the sides. (The parchment paper will make the cake come out much easier).
• Pour the Guinness stout into a medium saucepan and bring to a simmer over medium heat. Simmer for 8 to 10 minutes or until it has reduced to 1 cup. Reducing the Guinness will give the cake a richer, more intense flavor,
• Remove the Guinness stout from the heat and whisk the cocoa powder until smooth. Set aside to cool.
• In a large mixing bowl, add the sugar, flour, baking powder, baking soda, and salt. Using a whisk, blend and sift the ingredients together.
• Add the sour cream, oil, eggs, vanilla, and the cocoa mixture to the dry ingredients. Mix on low speed for 30 seconds until the dry ingredients are moist. Increase the speed to medium and beat for 1 minute. Scrape down the sides and beat for another minute.
• Pour the batter into the two prepared pans and place in the center of the preheated oven. Bake for 30 to 35 minutes (a toothpick inserted in the center of the cakes should come out clean or with just a few crumbs).
• Let the cakes cool in the pans for 5 to 10 minutes then run a knife around the edge of the pans to loosen the cake. Invert the cakes onto a cooling rack and remove the parchment paper. (At this point if you re-invert the cakes onto another rack and let them cool with their tops up, they will retain more height and the tops of the cakes will not stick to the cooling rack.)
• To make the frosting, beat the cream cheese until soft then add the powdered sugar, cornstarch, and Baileys Irish Cream. Beat until creamy and smooth.
• In a separate bowl, whip the heavy cream on high speed until stiff peaks form. Use a wide spatula to fold the whipped cream into the cream cheese mixture.
• Put a dab of frosting on a cake plate and place a cake layer on top of the plate. Spread or pipe half of the frosting on top of the cake layer. Place the second cake layer on top of the frosting. Spread or pipe the rest of the frosting on top of the cake.

PORTER CAKE

Steps:

• Heat oven to 150C/fan 130C/gas2. Butter and line the base of a deep 20 cm round cake tin. Put the butter, dried fruit, orange zest and juice, sugar and porter in a large pan. Bring slowly to the boil, stirring until the boil, stirring until the butter has dissolved, then simmer for 15 mins.
• Cool for 10 mins, then stir in the bicarbonate of soda. The mixture will foam up, but don't worry, this is normal.
• Stir the eggs into the pan, then sift in the flour and spice, then mix well. Pour into the prepared tin, smooth the top with the back of a spoon and sprinkle with the flaked almonds and Demerara sugar. Bake for 1 1/4 - 1 1/2 hrs. cool in the tin for 15 mins, then turn out and cool on a wire rack.