CHOCOLATE STOUT CAKE
The dark beer known as stout gives this cake an intense, not-too-sweet flavor.
Categories Cake Beer Milk/Cream Mixer Chocolate Dessert Bake Fall Sour Cream Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 13
Steps:
- For cake:
- Preheat oven to 350°F. Butter three 8-inch round cake pans with 2-inch-high sides. Line with parchment paper. Butter paper. Bring 2 cups stout and 2 cups butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
- Whisk flour, sugar, baking soda, and 1 1/2 teaspoons salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter equally among prepared pans. Bake cakes until tester inserted into center of cakes comes out clean, about 35 minutes. Transfer cakes to rack; cool 10 minutes. Turn cakes out onto rack and cool completely.
- For icing:
- Bring cream to simmer in heavy medium saucepan. Remove from heat. Add chopped chocolate and whisk until melted and smooth. Refrigerate until icing is spreadable, stirring frequently, about 2 hours.
- Place 1 cake layer on plate. Spread 2/3 cup icing over. Top with second cake layer. Spread 2/3 cup icing over. Top with third cake layer. Spread remaining icing over top and sides of cake.
CHOCOLATE-STOUT LAYER CAKE
Dark chocolate layer cake is all grown-up thanks to a bottle of your favorite stout beer.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Grease bottoms and sides of 2 (8-inch) round cake pans with shortening or cooking spray. Reserve 2 tablespoons of the beer for frosting; cover and set aside.
- In large bowl, beat cake mix, oil, eggs and remaining beer with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally until smooth. Pour into pans.
- Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
- In large bowl, beat cream cheese, butter, vanilla and reserved 2 tablespoons beer with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until frosting is smooth and spreadable.
- Cut each cake horizontally in half to make 2 layers. Place 1 layer, cut side up, on serving plate; spread with 1/2 cup frosting. Repeat twice. Place last cake layer, cut side down, on top; spread with 1/2 cup frosting. Frost side of cake with remaining frosting. Store in refrigerator.
Nutrition Facts : ServingSize 1 Serving
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.
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
GUINNESS CHOCOLATE LAYER CAKE
From relishmag.com. To include optional 2/3 C currants, soak them in the Guinness until plump, drain and reserve stout, and stir in before pouring into cake pans.
Provided by Randi0721
Categories Dessert
Time 1h15m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 27
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.
Nutrition Facts : Calories 527.3, Fat 24.7, SaturatedFat 12.4, Cholesterol 104.2, Sodium 290.8, Carbohydrate 62.3, Fiber 3.1, Sugar 36.5, Protein 7.5
GUINNESS STOUT LAYER CAKE
Guinness is my favorite beer - I can't wait to try this cake. Be sure to use a dark beer if you don't care for Guinness as a light beer will make the recipe taste different. Recipe Source Relish Mag
Provided by Ceezie
Categories Dessert
Time 1h30m
Yield 16 serving(s)
Number Of Ingredients 24
Steps:
- To prepare syrup, combine all ingredients in a small, heavy saucepan, whisking until smooth. Heat over medium heat, until sugar dissolves and syrup is smooth.
- To prepare cake, pour stout over currants; cover and soak until plump.
- Drain currants, reserving stout. Add stout to a small saucepan. Whisk in 1/3 cup cocoa and bring to a simmer. Remove from heat; add semisweet chocolate, stirring until chocolate melts. Cool slightly. Stir in buttermilk.
- Preheat oven to 350°F
- Combine 2 tablespoons cocoa, 2 tablespoons sugar and 2 tablespoons flour. Coat two 8- or 9-inch square or round cake pans with cooking spray; dust with cocoa mixture.
- Beat butter with a mixer at medium speed until smooth. Gradually beat in 1/4 cups sugar until well blended. Beat in eggs one at a time. Beat in vanilla.
- Combine 2 cups flour with baking soda, baking powder and salt. Add flour mixture to butter mixture alternately with chocolate mixture, stirring until blended. (Batter may look curdled.) Stir in currants.
- Divide batter between pans. Bake 25 to 30 minutes, until a wooden pick inserted in the center comes out clean. Cool in pans on a wire rack 10 minutes; invert onto rack.
- Poke tops of cake layers with a skewer or toothpick. Spoon Drizzling Syrup over tops. Place one layer on a platter. Spread warmed jelly over layer on the platter. Chill 30 minutes. Cover jelly with about a quarter of the Bittersweet Icing. Place second layer on top.
- Ice top and sides of the cake with the remaining icing. Press nuts into sides of cake.
Nutrition Facts : Calories 408.3, Fat 11.5, SaturatedFat 6.8, Cholesterol 73.7, Sodium 264.2, Carbohydrate 62.4, Fiber 2.7, Sugar 38.1, Protein 6
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