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.
CHOCOLATE GUINNESS CAKE
With a heady mix of Guinness and chocolate, this cake is a grown-up treat. Rich and dark, the velvety bitterness of the Guinness brings out the flavour of the chocolate, so it packs a punch, while lending the sponge a subtle tang. The richness is balanced by the sweetness of the sour cream icing, which makes the cake look like the famous Irish stout - black with a creamy head. Cheers!
Provided by Laura Fyfe
Categories Desserts Jamie Magazine Afternoon tea Father's day Puddings & desserts Baking
Time 1h10m
Yield 10
Number Of Ingredients 11
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.
Nutrition Facts : Calories 399 calories, Fat 15.5 g fat, SaturatedFat 8.9 g saturated fat, Protein 5.6 g protein, Carbohydrate 57.2 g carbohydrate, Sugar 42.5 g sugar, Sodium 0.2 g salt, Fiber 0 g fibre
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
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
RICH GUINNESS CAKE
Made this as a dessert for St Patrick. Got the recipe from Veg Times. Used it with my recipe of Guinness Syrup (#167683).
Provided by Engineer in the Kit
Categories Dessert
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 10
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!
Nutrition Facts : Calories 328, Fat 16.4, SaturatedFat 10, Cholesterol 79.4, Sodium 261.5, Carbohydrate 43, Fiber 1.9, Sugar 26.8, Protein 4.1
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