CHOCOLATE GUINNESS CAKE
For me, a chocolate cake is the basic unit of celebration. The chocolate Guinness cake here is simple but deeply pleasurable, and has earned its place as a stand-alone treat.
Provided by Nigella Lawson
Categories dessert
Time 1h15m
Yield One 9-inch cake or 12 servings
Number Of Ingredients 13
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.
Nutrition Facts : @context http, Calories 511, UnsaturatedFat 8 grams, Carbohydrate 66 grams, Fat 26 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 15 grams, Sodium 358 milligrams, Sugar 46 grams, TransFat 0 grams
CHOCOLATE GUINNESS CAKE
One bite and everyone will propose a toast to this silky-smooth chocolate Guinness cake. The cream cheese frosting reminds us of the foamy head on a perfectly poured pint. -Marjorie Hennig, Seymour, Indiana
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 494 calories, Fat 22g fat (13g saturated fat), Cholesterol 99mg cholesterol, Sodium 288mg sodium, Carbohydrate 69g carbohydrate (49g sugars, Fiber 2g fiber), Protein 6g protein.
GUINNESS STOUT GINGER CAKE
Provided by Claudia Fleming
Categories Cake Beer Ginger Dessert Bake St. Patrick's Day Cinnamon Clove Molasses Nutmeg Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 350°F. Butter a 9- X 5-inch loaf pan, line the bottom and sides with parchment, and grease the parchment. Alternatively, butter and flour a 6-cup Bundt pan.
- 2. In a large saucepan over high heat, combine the stout and molasses and bring to a boil. Turn off the heat and add the baking soda. Allow to sit until the foam dissipates.
- 3. Meanwhile, in a bowl, whisk together the eggs and both sugars. Whisk in the oil.
- 4. In a separate bowl, whisk together the flour, ground ginger, baking powder, cinnamon, cloves, nutmeg, and cardamom.
- 5. Combine the stout mixture with the egg mixture, then whisk this liquid into the flour mixture, half at a time. Add the fresh ginger and stir to combine.
- 6. Pour the batter into the loaf pan and bake for 1 hour, or until the top springs back when gently pressed. Do not open the oven until the gingerbread is almost done, or the center may fall slightly. Transfer to a wire rack to cool.
IMPROVED CHOCOLATE GUINNESS CAKE
A smooth, moist, deep-flavoured cake that even non-Guinness lovers will adore due to the bitter Guinness offset by the sugar and cocoa. I've based this on the Nigella Lawson cake, however (I feel) improved on the proportions of ingredients and baking time after baking this at least a dozen times to date.
Provided by steampunkcat
Time 1h10m
Yield Serves 12
Number Of Ingredients 21
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).
GUINNESS CAKE
Make and share this Guinness Cake recipe from Food.com.
Provided by Millereg
Categories Breads
Time 1h25m
Yield 1 cake, 9 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 622.2, Fat 26, SaturatedFat 14.8, Cholesterol 77, Sodium 236.8, Carbohydrate 77.3, Fiber 5, Sugar 43.3, Protein 8.2
CHOCOLATE GUINNESS CAKE
This is a dark, moist cake that keeps beautifully. It doesn't taste exactly of chocolate or Guinness, but a lovely deep flavor somewhere between the two. I can see the addition of some ginger doing very nicely in this. It comes together in a flash on the stovetop. From Nigella Lawson by way of Kim O'Donnell of the Washington Post.
Provided by Sass Smith
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Butter a 9-inch springform pan and line bottom with parchment paper.
- Pour Guinness into a large saucepan, add butter and heat until melted.
- Whisk in cocoa powder and sugar.
- In a small bowl, beat sour cream with eggs and vanilla and then pour into brown, buttery, beery mixture and finally whisk in flour and baking soda.
- Pour cake batter into greased and line pan and bake for 45 minutes to an hour (Check at 45 minutes for doneness, poking a skewer in center).
- Leave to cool completely in the pan on a cooling rack, as it is quite a damp cake.
- When cake is cold, gently peel off parchment paper and transfer to a platter or cake stand.
- Icing.
- Place cream cheese and confectioners' sugar in a mixing bowl, and whip with an electric beater, until smooth (You may also do this with a food processor).
- Add cream and beat again until you have a spreadable consistency.
- Ice top of cake, starting at middle and fanning out, so that it resembles the frothy top of the famous pint.
GUINNESS CAKE
Provided by Moira Hodgson
Categories dessert
Time 2h
Yield 1 eight-inch round cake
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees. Cream butter and sugar in the mixing bowl until light and fluffy.
- Beat in eggs. Sift flour and baking powder and gradually fold with allspice into the butter-sugar mixture. Add salt, raisins, peel and walnuts. Mix thoroughly.
- Grease an eight-inch round cake tin and bake for one hour at 325 degrees. Turn down heat to 300 and bake another hour.
- Test cake with skewer. It should come out slightly sticky but almost clean. Remove cake from oven and let it cool. Remove from cake pan and turn upside down. Using skewer, insert holes around bottom of the cake and pour in remaining cup of Guinness.
CHOCOLATE GUINNESS® CAKE
A little trip to Ireland all baked in a delicious chocolate cake with Guinness® flavor. You can serve it with powdered sugar or ganache poured on top. I use this recipe for my groom's cakes but I frost it with a chocolate buttercream then pour ganache evenly over the top. I use raspberries or strawberries to decorate the top for color. It turns out beautiful!
Provided by malexander36
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h45m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9-inch cake pan with 3-inch sides.
- Sift flour, cocoa powder, baking powder, baking soda, and cinnamon together in a bowl.
- Combine brown sugar and butter in a large bowl; beat with an electric mixer until light and fluffy. Beat in eggs one a time. Mix in vanilla extract. Beat in flour mixture in thirds, alternating with stout beer, until batter is smooth. Fold in pecans.
- Pour batter into the prepared cake pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 70 to 75 minutes. Transfer cake pan to a wire rack; let cool for 20 minutes. Invert cake onto a serving platter and let cool completely.
Nutrition Facts : Calories 615.2 calories, Carbohydrate 72.3 g, Cholesterol 120.9 mg, Fat 35 g, Fiber 3.8 g, Protein 6.9 g, SaturatedFat 17.2 g, Sodium 360 mg, Sugar 49 g
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