Guinness Chocolate 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.

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.

CHOCOLATE AND GUINNESS® CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch cake pan with parchment paper; grease parchment paper.
• Combine stout beer and butter in a large saucepan over medium-low heat; heat until butter melts and beer looks glossy, 3 to 5 minutes.
• Remove beer mixture from heat; whisk in sugar and 3/4 cup plus 2 tablespoons cocoa powder until dissolved and smooth. Whisk in 1/2 cup plus 2 tablespoons sour cream. Mix in eggs and vanilla extract until well blended. Add baking soda; mix in flour gradually until batter thickens and no lumps remain, about 5 minutes.
• Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool cake before serving, at least 4 hours.

CHOCOLATE GUINNESS® CAKE

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.

CHOCOLATE GUINNESS CAKE RECIPE

Steps:

• Preheat the oven to 350°F (180°C). Butter and line with parchment a 9-inch (23cm) springform pan. Set aside.
• In a large bowl whisk together the melted butter, cocoa powder, granulated sugar, brown sugar and the Guinness.
• Whisk in the sour cream, and then the eggs and vanilla extract until fully combined.
• In a separate bowl, combine the flour, baking soda, and salt. Whisk the flour mixture into the chocolate mixture until evenly mixed.
• Pour the batter into the prepared pan and bake for 45-60 minutes, until a skewer inserted in the middle comes out clean. Let the cake cool completely in the pan.
• While the cake is cooling, prepare the butter glaze: combine the butter, chocolate, and honey in a microwave-safe bowl or in a small saucepan and heat gently until the butter and chocolate melt. Stir together and let cool until thickened but still pourable.
• Once the cake has cooled, transfer the cake to a serving plate and pour the glaze on the cake. Let the glaze set for an hour or two before serving if you wish.
• Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, freeze in an airtight container for up to 2 months.

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.

DIANA'S GUINNESS® CHOCOLATE CAKE WITH GUINNESS CHOCOLATE ICING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch cake pans and dust with 1 tablespoon cocoa.
• In a heavy saucepan over low heat, combine 1 1/4 cups butter, 1 cup stout beer, 4 ounces dark chocolate, and superfine sugar. Heat, stirring occasionally, until chocolate is melted and smooth. Remove saucepan from heat and cool slightly.
• Beat eggs and creme fraiche together in a large mixing bowl; gradually stir in the flour and baking soda. Add the melted chocolate mixture in small additions, beating well after each addition. Pour half the batter into each prepared cake pan.
• Bake in the preheated oven until the top of the cake bounces back when touched lightly with a finger, about 40 minutes. Cool the cakes on racks.
• To make the icing, place 1/2 cup butter, 4 ounces dark chocolate, and 5 tablespoons stout beer in a heavy saucepan over low heat. Cook, stirring occasionally, until the chocolate has melted. Remove from heat and cool slightly.
• In a mixing bowl, blend cream cheese, 1/3 cup cocoa powder, and vanilla extract until combined. Stir in 1/2 cup confectioners' sugar. Pour in the cooled chocolate-stout mixture and beat well. Gradually add remaining confectioners' sugar until icing reaches the desired thickness.
• Place 1 cake on a serving plate and smooth about 1/3 of the icing over the top. Place the second cake onto the frosted layer, and spread remaining 2/3 of the icing over the top and sides of the cake.