Guinness 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.

GUINNESS CAKE

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.

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.

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:

• Cube the butter and chop the chocolate.
• Put the butter and chocolate in a heatproof bowl over a pan of simmering water and allow to melt. Remove from the heat and let it cool to room temperature.
• Stir in the Guinness - don't worry if it seizes or splits, it'll come back together when mixed with the other ingredients.
• Preheat the oven to 180°C/350°F/gas 4. Grease a 23cm cake tin with butter.
• In a medium bowl, mix the flour, cocoa and baking powder until combined.
• In another bowl, beat the eggs and sugar for about 3 minutes with an electric mixer until fluffy.
• Beat half the chocolate mixture into the eggs until combined. Add half the flour, then combine again. Repeat with the remaining flour and chocolate.
• Pour the mixture into the tin and bake for 40 to 45 minutes, or until a skewer comes out clean. If the top is colouring too much after 30 minutes, cover it with tin foil.
• Take the cake out of the oven, cool in the tin for 10 minutes, then transfer to a wire rack.
• For the icing, beat together the sour cream and icing sugar until smooth, then stir in 2 tablespoons of Guinness. If it becomes too loose, add more icing sugar.
• Spread over the cooled cake and serve.

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.

DARK CHOCOLATE GUINNESS CAKE WITH BAILEYS CREAM CHEESE ICING

Steps:

• Preheat oven 180°C/350°F and butter and line a 23cm (9") springform tin.
• Melt the butter into the Guinness in a saucepan over low heat.
• Whisk in the cocoa and sugar and take the saucepan off the heat.
• Beat the sour cream with the eggs and vanilla in a separate bowl until combined, than add to the beer mixture.
• Whisk in the flour and bicarb until combined.
• Pour the cake batter into the tin and bake for an hour. The middle of the cake may still be slightly wet when you take the cake out, but it will firm up as it cools down.
• Leave to cool completely in the tin as it is quite a damp cake and could collapse.
• Cream the butter and cream cheese together until incorporated
• Add the icing sugar in slowly
• Add in Baileys. Continue mixing for 5 minutes until the icing is light and fluffy.
• Dollop lashings of the icing onto the top of the cake to recreate the froth on a glass of Guinness. If you are feeling particularly dexterous, slice the cake length-wise and fill the cake with the icing too (there will be definitely be enough icing).

GUINNESS STOUT GINGER CAKE

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.

GUINNESS GINGERBREAD

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.

GUINNESS CHOCOLATE CAKE

Steps:

• Preheat your oven to 350° and butter a 9-inch spring form pan with 2 tablespoons of unsalted butter. Dust with 2 tablespoons of cocoa powder, tap out the excess cocoa powder and set off to the side.
• In a large mixing bowl, combine the flour and baking soda and then set off to the side as well.
• In a wide sauce pan, add the remaining 10 tablespoons of butter with the beer. Heat on medium-low until melted. Once melted, stir in the sugar and cocoa powder.
• Meanwhile in a separate bowl, whisk together the sour cream, eggs and vanilla extract. Then add this mixture into the cocoa/beer mixture and whisk to combine.
• Pour the chocolate mixture into the bowl with the flour and stir until incorporated, then pour the chocolate Guinness cake batter into the prepared pan.
• Bake on the middle rack of your preheated oven for 40 to 45 minutes or until a cake tester comes out with only a trace of batter attached.
• Allow the cake to cool before frosting.
• In a medium bowl, beat the cream cheese until smooth. Gradually add in the powdered sugar and the milk. If frosting is too thick, add more sifted powdered sugar. If too thick, thin out with a little more milk.
• Once the frosting is smooth, frost only the top of the cake, leaving the sides of the dark brown cake exposed. The cake should resemble a pint of Guinness.