Chocolate Guinness Layer Cake Food

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.

CHOCOLATE GUINNESS CAKE

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.

GUINNESS CHOCOLATE LAYER CAKE

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.

CHOCOLATE GUINNESS LAYER CAKE

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.

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).

CHOCOLATE GUINNESS® CAKE

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.

CHOCOLATE STOUT CAKE WITH IRISH CREAM FROSTING

Steps:

• For the chocolate stout cake: Preheat the oven to 375 degrees F. Grease a 9-inch round cake pan with the room temperature butter, then line it with parchment paper.
• Whisk together the flour, granulated sugar, cocoa powder, baking soda and salt in a large bowl. Combine the stout, melted butter, vanilla extract and vinegar in a separate large bowl and mix well. Add the wet ingredients to the dry ingredients and mix until just combined. Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out with a few crumbs, 30 to 40 minutes. Transfer to a wire rack and let cool completely.
• For the Irish cream frosting: Beat the cream cheese in a large bowl with an electric mixer until smooth, about 1 minute. Add the confectioners' sugar and mix on low speed until smooth and combined. Add 1 tablespoon of the Irish cream liqueur and mix until smooth and spreadable, 2 to 3 minutes. You can add another tablespoon of liqueur if needed to get the right consistency--it should be smooth but still thick enough to spread.
• Remove the cake from the pan and spread the frosting on top. Use a vegetable peeler to shave the chocolate over the top. Serve.

CHOCOLATE STOUT CAKE

Steps:

• For cake:
• Preheat oven to 350°F. Butter three 8-inch round cake pans with 2-inch-high sides. Line with parchment paper. Butter paper. Bring 2 cups stout and 2 cups butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
• Whisk flour, sugar, baking soda, and 1 1/2 teaspoons salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter equally among prepared pans. Bake cakes until tester inserted into center of cakes comes out clean, about 35 minutes. Transfer cakes to rack; cool 10 minutes. Turn cakes out onto rack and cool completely.
• For icing:
• Bring cream to simmer in heavy medium saucepan. Remove from heat. Add chopped chocolate and whisk until melted and smooth. Refrigerate until icing is spreadable, stirring frequently, about 2 hours.
• Place 1 cake layer on plate. Spread 2/3 cup icing over. Top with second cake layer. Spread 2/3 cup icing over. Top with third cake layer. Spread remaining icing over top and sides of cake.

GUINNESS BLACK AND WHITE CHOCOLATE MOUSSE

Steps:

• BLACK CHOCOLATE LAYER: In a small bowl set over a pan of simmering water, or in a double boiler, combine the chocolate, butter and sugar. Stir until the chocolate has melted and the mixture is smooth. Stir in the Guinness and whisk in the egg yolks. Remove from the heat.
• In a small bowl, whip the cream with the electric mixture until soft peaks form. Fold the cream into the chocolate mixture. With clean beaters, in a medium bowl, beat the egg whites with an electric mixture until stiff peaks form. Fold the whites into the chocolate mixture. Fill eight wine or parfait glasses full with the chocolate mixture. Refrigerate while preparing the white chocolate mousse.
• WHITE CHOCOLATE LAYER: In a small saucepan over medium heat, combine the white chocolate and 1/2 cup of the cream. Stir until the chocolate has melted and the mixture is smooth. Remove from the heat and let cool, stirring once or twice, for 30 minutes or until thickened. In a small bowl, beat the remaining 1/2 cup of cream with an electric mixture until stiff peaks form. Fold the whipped cream into the white chocolate mixture. Spoon the mixture over the top of the chocolate mousses and refrigerate for at least two and up to 24 hours.

CHOCOLATE STOUT CAKE

Steps:

• Preheat the oven to 350°F Grease and flour three 8" or two 9" cake pans, and line them with parchment paper circles. Be sure your 9" pans are at least 2" deep.
• For the cake: Place the stout and butter in a large, heavy saucepan, and heat until the butter melts. Remove the pan from the heat, and add the cocoa powder.
• Whisk until the mixture is smooth. Set aside to cool to room temperature.
• Whisk together the flour, sugar, baking powder, and salt in a large bowl; set aside.
• In a large mixing bowl, beat together the eggs and sour cream.
• Add the stout-cocoa mixture, mixing to combine.
• Add the flour mixture and mix together at slow speed. Scrape the sides and bottom of the bowl, and mix again for 1 minute.
• Divide the batter equally among the prepared pans. (See tips section for hints on weighing out the batter if you have a kitchen scale.)
• Bake the layers for 35 minutes for 8" pans, or 45 to 50 minutes for 9" pans, until a cake tester inserted into the center comes out clean. Remove the cakes from the oven and cool on a rack for 10 minutes before turning the cakes out of their pans and returning to the rack to finish cooling completely before frosting.
• For the frosting: Place the chopped chocolate in a large heatproof bowl. Bring the cream to a simmer in a heavy, medium-sized saucepan.
• Pour the hot cream over the chocolate and stir until the mixture is completely smooth.
• Stir in the vanilla. Refrigerate until the icing is spreadable, stirring occasionally, about 2 hours.
• To assemble: Trim one cake layer to have a flat top, if necessary (otherwise the layer will crack when you place it upside down on your cake plate).
• Line the edges of a serving plate with parchment or waxed paper to keep it clean, and then place the layer upside down on top. Spread 2/3 cup of the icing over just the top of the layer.
• Top with another cake layer, top side down, and repeat the process. If you baked three layers, add that one also.
• Use the remaining frosting to cover the top and sides of the cake. Remove the parchment or waxed paper. Sprinkle with shamrock sugar decorations, if you have them.