Chocolate Orange Guiness Cake Food

CHOCOLATE ORANGE CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Mix together the softened butter and 1 tablespoon of the cocoa to make a thick paste. Use this paste to paint the inside of the Bundt pan. Set aside.
• In an electric mixer, combine the flour, granulated sugar, baking soda, salt, cinnamon and remaining 1/2 cup cocoa and mix until blended. Add the orange juice, mayonnaise, vinegar and vanilla and mix until just combined, 1 to 2 minutes. Fold in the orange zest. Pour the batter into the prepared pan and bake until a toothpick inserted in the cake comes out clean, 45 minutes. Cool in the pan for 10 minutes, and then turn out onto a cooling rack to cool completely.
• For the chocolate glaze: Mix the confectioners' sugar and cocoa together. Whisk in the orange juice, 1 tablespoon at a time, until it reaches a good consistency to drizzle. Drizzle the glaze over the cake.

CHOCOLATE GUINNESS CAKE

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 ORANGE DARK CHOCOLATE CAKE

Steps:

• Candied Orange Peel
• (Prepare at least the day before baking the cake.)
• Rinse the oranges. Cut a sliver off the top and bottom of each orange. Score the peel into quarters.
• Remove the skin (pith included) and cut each quarter into thin strips.
• Place orange peel strips n a medium saucepan and cover with water; bring to a boil.
• Drain the water; repeat 2 times.
• Mix sugar with 1 cup water. Pour into a medium saucepan and bring to a simmer; continue to cook 7-9 minutes.
• Add the peel and cook for 45 - 60 minutes of just until the peels are translucent. Adjust heat as needed to maintain the simmer.
• Avoid stirring as this will cause crystallization to occur. Make sure peels are covered in water throughout.
• Drain, reserving syrup for another use. (Try using it to sweeten your tea.).
• Place peeling strips on a wire rack to dry completely, at least 4-5 hours, preferably overnight.
• Store in an airtight container.
• Cake
• Preheat oven to 350 degrees.
• Generously butter a 9-inch springform pan; line the bottom with parchment paper.
• In a large saucepan, combine Guinness stout and 10 Tablespoons unsalted butter. Heat over medium heat until butter is melted.
• Remove from heat; add cocoa and sugar; whisk thoroughly to blend.
• In a small bowl, whisk eggs, yogurt or sour cream, orange and vanilla extracts, orange zest and baking soda.
• Beat in flour until smooth. (I use my hand mixer at this point.)
• Pour into prepared pan. Tap pan on counter 2- 3 times to release air bubbles. Place springform pan on a baking sheet.
• Bake until firm, bout 45 - 60 minutes.
• Cool completely in the pan on a wire rack.
• Ganache
• In a small saucepan, bring cream just to a boil. Remove from heat and stir in chopped chocolate and chocolate chips chips and salt; stir until smooth.
• Cool to room temperature.
• To finish cake
• Remove cake from springform pan and place on a wire rack.
• Spread ganache evenly over top and sides of cake allowing excess to from top over the sides.
• Allow ganache to dry completely before moving cake to a serving plate.
• Garnish with candied orange slices (There will be extras. Freeze for later use.)

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.

NIGELLA LAWSON FLOURLESS CHOCOLATE ORANGE CAKE

Steps:

• Put the whole orange or oranges in a pan with some cold water, bring to the boil and cook for 2 hours or until soft.
• Drain, and when cool, cut the oranges in half and remove any big pips.
• Then pulp everything - pith, peel and all - in a food processor.
• Preheat the oven to gas mark 4/180°C Butter and line a 20cm springform tin.
• Add the eggs, baking powder, bicarbonate of soda, almonds, sugar and cocoa to the orange in the food processor. Run the motor until you have a cohesive cake mixture, but slightly knobbly with the flecks of puréed orange.
• Pour and scrape into the cake tin and bake for an hour, by which time a cake tester should come out pretty well clean. Check after 45 minutes because you may have to cover with foil to prevent the cake burning before it is cooked through, or indeed it may need a little less than an hour; it all depends on your oven.
• Leave the cake to get cool in the tin, on a cooling rack. When the cake is cold you can take it out of the tin. Decorate with strips of orange peel or coarsely grated zest if you so wish, but it is darkly beautiful in its plain, unadorned state.

CHOCOLATE-ORANGE GUINNESS CAKE

Steps:

• Preheat oven to 375F, and grease 2 8”-9”cake pans.
• Cream the butter and sugar together until light and fluffy.
• Sift the flour, baking powder, salt and cocoa powder into a bowl.
• Add the orange rind to the creamed butter and beat in the eggs, one at a time, including a spoonful of the measured flour mixture with each one, and beating well between additions.
• Gently mix in the Guinness, a tablespoonful at a time, including another spoonful of flour with each addition.
• If there's any flour left over, fold it in gently to mix; blend thoroughly without over-beating.
• Divide the mixture between the tins, smooth down, and put the cakes into the center of the preheated oven.
• Reduce the heat to moderate (350F) and bake for 35-40 minutes, or until the cakes are springy to the touch and shrinking slightly in the pans.
• Turn out and cool on a wire rack.
• While the cakes are baking, make the icing.
• Cream the softened butter and icing sugar together thoroughly, then blend in the grated orange rind and enough juice to make an icing that is soft enough to spread.
• When the cakes are cold, use half the icing to sandwich them together, and spread the rest on top.

CHOCOLATE ORANGE CAKE

Steps:

• preheat oven to 350 F.
• combine first 6 dry ingredients in large bowl.
• add eggs,milk,oil and vanilla. beat at medium speed for 2 min or until smooth.
• stir in boiling water. mix well. pour batter in 2 8" or 9" round cake pans evenly.
• bake at 350 F for 35-40 min or until toothpick comes out clean. cool 10 min, then remove from pan and cool completely on wire rack.
• use orange frosting to frost.

CHOCOLATE AND GUINNESS® CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch cake pan with parchment paper; grease parchment paper.
• Combine stout beer and butter in a large saucepan over medium-low heat; heat until butter melts and beer looks glossy, 3 to 5 minutes.
• Remove beer mixture from heat; whisk in sugar and 3/4 cup plus 2 tablespoons cocoa powder until dissolved and smooth. Whisk in 1/2 cup plus 2 tablespoons sour cream. Mix in eggs and vanilla extract until well blended. Add baking soda; mix in flour gradually until batter thickens and no lumps remain, about 5 minutes.
• Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool cake before serving, at least 4 hours.