Guinness Chocolate Stout Cake Recipe Recipe Fo

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.

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 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.

GUINNESS CHOCOLATE CAKE

Steps:

• Preheat the oven to 355°F, and grease and line a 9″ springform pan.
• Pour the Guinness into a large saucepan, and add the sliced butter. Heat until the butter is melted, and remove the saucepan from the heat. Whisk in the cocoa and sugar.
• Beat the sour cream with the eggs and vanilla in a bowl or mixer; then pour the chocolate mixture into the sour cream mixture and blend.
• Finally beat in the flour and baking soda.
• Pour the batter into a the springform pan, bake for 50-60 minutes (touch the top of the cake to test, it will spring back when touched if done). Leave to cool completely in the pan.
• For the icing: Beat the powdered sugar into the cream cheese. Add the cream, and beat again until it's spreadable. Ice the top of the cake only (so it looks like the frothy top of a glass of Guinness).

GUINNESS CHOCOLATE LAYER CAKE

Steps:

• Whisk all ingredients for syrup over medium heat in a saucepan until smooth and sugar has dissolved.
• Preheat oven to 350.
• For the cake, add the stout to a small saucepan, combine with 1/3 C cocoa and bring to a simmer.
• Remove from heat and add semisweet chocolate, stirring until melted.
• Add buttermilk to slightly cooled mixture.
• Combine 2T cocoa, 2T sugar, and 2T flour and use to coat 2 8 or 9 inch cake pans coated with cooking sprag.
• Beat butter until smooth, and add 1 3/4 c sugar until blended.
• Incorporate eggs and vanilla.
• Add 2 C flour, baking soda, baking powder, and salt to butter mixture alternately with chocolate mixture, stirring until blended. Batter may look curdled.
• Pour batter into prepared pans, and bake for 25-30 minutes or until toothpick in center comes out clean.
• Cool in pans for 10 minutes, invert onto cooling rack.
• Poke holes in top of cakes with a skewer or toothpick, and spoon drizzling syrup over cakes.
• For Bittersweet icing, boil cream, remove from heat, and add chocolate and stir until combined. Cover tightly and chill, then beat with hand mixer UP TO 3 HOURS BEFORE SERVING CAKE. Add remaining ingredients when soft peaks form.
• Spread warmed jelly onto one cake (bottom layer).
• Cover jelly with 1/4 of bittersweet icing, place 2nd layer on top, and ice cake with remaining icing.
• Press Nuts into sides of cake.