Rich 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.

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

Steps:

• Preheat the oven to 350°F and grease a 9-inch cake apn with a removable base. Line with a disc of parchment paper.
• Melt the butter in a saucepan, Whisk in the cocoa powder and Guinness. Add the vanilla extract and honey and whisk again. Remove from the heat and set aside.
• Sift the cake flour, baking soda, baking powder and pinch of salt into a large bowl. Add the sugars and mix to combine.
• Add the eggs and sour cream to the butter mixture when cooled. Whisk to combine.
• Make a well with the back of a spoon in the flour mixture and pour in the wet ingredients. Mix to combine. Do not overbeat.
• Pour the batter into the prepared cake pan. Bake in the pre-heated oven for 1 hour or until a skewer inserted comes out completely clean. Remove from the oven and allow to cool.

IRISH PORTER (GUINNESS) CAKE

Steps:

• Put mixed dried fruit in a bowl with couple of teaspoons of Whiskey (more if you are inclined!) Allow to soak overnight. Fruit will absorb the whiskey.
• Preheat oven to 375 or Gas Mark 5.
• Sieve flour. Combine flour, sugar, butter and spice. Crumble it with your fingers but not as fine as you would for pastry. Add fruit to dry mixture.
• Beat eggs with fork and add them to mixture. When you have mixed add the Guinness/Stout and mix well with a wooden spoon.
• Line 8 and half inch cake tin with greaseproof or parchment paper (use ready liners if available) and put mixture in tin. Put on middle shelf and cook for 2 hours. Enjoy the aroma in the house.
• Enjoy with a cup of tea or glass of Guinness!

CHOCOLATE GUINNESS® BUNDT® CAKE WITH WHISKEY WHIPPED CREAM

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 10-inch fluted tube pan (such as Bundt®). Fit the bottom with a trimmed sheet of parchment paper and lightly grease the parchment.
• Whisk flour, sugar, cocoa, baking soda, baking powder, and salt together in a medium bowl.
• Whisk beer, buttermilk, and butter together in a separate, small bowl. Make a well in the dry ingredients and add the wet ingredients all at once. Whisk just until the batter is smooth; pour the batter into the prepared pan.
• Bake in the preheated oven until the top gently springs back when touched and a toothpick inserted into the center comes out clean, about 45 minutes.
• While the cake is still warm, run a thin metal spatula around the sides of the pan to loosen it; leave in the pan to cool for 5 minutes. Gently remove the cake and let cool completely on a rack before removing the sheet of parchment.
• Whip heavy cream, powdered sugar, and whiskey together in a small bowl with an electric mixer until soft peaks have formed, about 3 minutes. Serve alongside the cake.

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).

RICH GUINNESS CAKE

Steps:

• Preheat oven to 350°F Butter 8-inch round cake pan. Line with parchment or wax paper. Butter paper.
• Bring stout and butter to a simmer in heavy saucepan over medium heat. Add cocoa; whisk until smooth. Cool slightly.
• Whisk flour, sugar, baking soda and salt in large bowl to blend; set aside.
• Beat egg, yolk and sour cream with electric mixer in another large bowl to blend. Add stout-chocolate mixture to egg mixture, and beat just to combine.
• Add flour mixture and beat 30 seconds on slowest speed. Fold batter using rubber spatula until completely combined; pour into prepared pan.
• Bake about 50 to 55 minutes, or until tester inserted into center of cake comes out clean. Transfer to rack; cool.
• Once it is cool, prepare syrup (can use my recipe of Guinness syrup). Cut a piece of the cake, put in a glass, add some ice cream and drizzle the warm syrup on top. Enjoy!