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
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
CHOCOLATE GUINNESS CAKE
This is a dark, moist cake that keeps beautifully. It doesn't taste exactly of chocolate or Guinness, but a lovely deep flavor somewhere between the two. I can see the addition of some ginger doing very nicely in this. It comes together in a flash on the stovetop. From Nigella Lawson by way of Kim O'Donnell of the Washington Post.
Provided by Sass Smith
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 12
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.
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
GUINNESS CHOCOLATE PUDDINGS
Bake our indulgently boozy chocolate puddings with just five ingredients. Perfect for a dinner party if you're celebrating on St Patrick's Day - or at any time of year
Provided by Esther Clark
Categories Dessert
Time 43m
Number Of Ingredients 6
Steps:
- Butter four 9 x 5cm ramekins and set aside. Tip the butter, chocolate and a generous pinch of salt into a heatproof bowl. Set over a small pan of just-simmering water and stir until melted, then remove from the heat and leave to cool a little.
- Put the sugar and eggs in a large mixing bowl and beat with an electric whisk until pale, almost doubled in volume and thick enough to leave a trail when the beaters are lifted up. Gently fold in the melted chocolate and the Guinness. Spoon the mixture into the ramekins, then chill in the fridge for 1 hr. Heat oven to 200C/180C fan/gas 6 and put a baking tray on the top shelf to heat up.
- Place the ramekins on the hot baking tray and bake for 18 mins. Remove from the oven and leave to stand for a minute, then serve with a dollop of cream, if you like.
Nutrition Facts : Calories 729 calories, Fat 56 grams fat, SaturatedFat 33 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 35 grams sugar, Fiber 5 grams fiber, Protein 10 grams protein, Sodium 0.2 milligram of sodium
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 CHOCOLATE CAKE
Make and share this Guinness Chocolate Cake recipe from Food.com.
Provided by Motley Oklahoman
Categories Dessert
Time 1h30m
Yield 1 Cake, 20 serving(s)
Number Of Ingredients 12
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).
Nutrition Facts : Calories 476.1, Fat 18.8, SaturatedFat 11, Cholesterol 71.1, Sodium 307.9, Carbohydrate 63.2, Fiber 1.1, Sugar 44.3, Protein 4.7
CHOCOLATE GUINNESS® CAKE
A little trip to Ireland all baked in a delicious chocolate cake with Guinness® flavor. You can serve it with powdered sugar or ganache poured on top. I use this recipe for my groom's cakes but I frost it with a chocolate buttercream then pour ganache evenly over the top. I use raspberries or strawberries to decorate the top for color. It turns out beautiful!
Provided by malexander36
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h45m
Yield 10
Number Of Ingredients 11
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.
Nutrition Facts : Calories 615.2 calories, Carbohydrate 72.3 g, Cholesterol 120.9 mg, Fat 35 g, Fiber 3.8 g, Protein 6.9 g, SaturatedFat 17.2 g, Sodium 360 mg, Sugar 49 g
CHOCOLATE GUINNESS LAYER CAKE
A very moist dense chocolate cake that gets even better with age! The dark beer is what gives this cake an intense flavor! This cake will not fit into a regular size 12-cup bundt pan.
Provided by Kittencalrecipezazz
Categories Dessert
Time 50m
Yield 3 (9 or 10-inch) cakes
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F(set oven rack to second-lowest position).
- Grease three 9 or 10-inch round cake pans then line the bottoms with parchment paper, then butter the paper.
- Bring 2 cups stout beer and 2 cups butter to a simmer in a large saucepan over medium heat.
- Add in cocoa powder and whisk until mixture is smooth; cool slightly.
- In a large bowl whisk the flour, sugar, baking soda and 1-1/2 teaspoons salt.
- In another bowl using an electric mixer beat eggs until thick and lemon coloured (about 5-6 minutes, this is important must beat for no less than 5 minutes!) add in the sour cream and beat until well combined.
- Add the stout/chocolate mixture to the egg mixture; beat JUST to combine.
- Add in the flour mixture and beat on low speed until combined.
- Divide the batter equally among the three pans.
- Bake for about 35 minutes, or until the cakes test done.
- Cool in pans for 10 minutes, then remove to plates.
Nutrition Facts : Calories 3182.4, Fat 156.8, SaturatedFat 95.3, Cholesterol 626.5, Sodium 3693.4, Carbohydrate 427.8, Fiber 18.8, Sugar 271.2, Protein 38.1
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