Delia Smith Guinness Cake Recipes

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.

Steps:

• Preheat oven to 350°F.
• Butter a 9-inch springform pan and line bottom with parchment paper.
• Pour Guinness into a large saucepan, add butter and heat until melted.
• Whisk in cocoa powder and sugar.
• In a small bowl, beat sour cream with eggs and vanilla and then pour into brown, buttery, beery mixture and finally whisk in flour and baking soda.
• Pour cake batter into greased and line pan and bake for 45 minutes to an hour (Check at 45 minutes for doneness, poking a skewer in center).
• Leave to cool completely in the pan on a cooling rack, as it is quite a damp cake.
• When cake is cold, gently peel off parchment paper and transfer to a platter or cake stand.
• Icing.
• Place cream cheese and confectioners' sugar in a mixing bowl, and whip with an electric beater, until smooth (You may also do this with a food processor).
• Add cream and beat again until you have a spreadable consistency.
• Ice top of cake, starting at middle and fanning out, so that it resembles the frothy top of the famous pint.

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!