Guinness Ginger Cake Recipes

Steps:

• Preheat your oven to 325 degrees F. Line your cake pan with aluminium foil and grease it, or grease your foil tray.
• Put the butter, syrup, dark brown sugar, stout, ginger, cinnamon and ground cloves into a pan and melt gently over a low heat.
• Take off the heat and whisk in the flour and baking soda. You will need to be patient and whisk thoroughly to get rid of any lumps.
• Whisk the sour cream and eggs together in a measuring jug and then beat into the gingerbread mixture, whisking again to get a smooth batter.
• Pour this into your cake/foil pan, and bake for about 45 minutes; when it's ready it will be gleamingly risen at the centre, and coming away from the pan at the sides.
• Let the gingerbread cool before cutting into slices or squares.

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.

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.

Steps:

• Preheat oven to 350°F.
• Butter and 9 x 5 loaf pan and line the bottom with parchment and grease the parchment.
• In a large saucepan, over high heat, combine the stout and molasses and bring to a boil.
• Turn off the heat and slowly add the baking soda.
• Allow to sit until the foam dissipates.
• Meanwhile, in a bowl, whisk together the eggs and both sugars.
• Whisk in the oil.
• In a separate bowl, whisk together the flour, ground ginger, baking powder, cinnamon, cloves, and nutmeg.
• Combine the stout mixture with the egg mixture, then whisk this liquid into the flour mixture, half at a time.
• Add the candied ginger and stir to combine.
• Pour the batter into the prepared pan and bake for 1 hour, or until the top springs back when gently pressed.
• NOTE: Do not open the oven until the gingerbread is almost done, or the center may fall slightly.
• Transfer to a wire rack to cool.

Steps:

• Preheat the 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.
• 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.
• Meanwhile, in a bowl, whisk together the eggs and both sugars; whisk in the oil.
• In a separate bowl, whisk together the flour, the ground ginger, baking powder, cinnamon, cloves, nutmeg and cardamom.
• Combine the stout mixture with the egg mixture, then whisk the liquid into the flour mixture, half at a time.
• Add the fresh ginger and stir to combine.
• 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 will fall slightly.
• Transfer to a wire rack to cool.

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.

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.