Guinness Chocolate Cake With Italian Meringue Belgian Ganache Recipe 445 Food

CHOCOLATE GANACHE CAKE

Steps:

• Preheat the oven to 325 degrees. Butter and flour an 8-inch round cake pan, then line the bottom with parchment paper.
• Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. Add the eggs, one at a time. Mix in the chocolate syrup and vanilla. Add the flour and mix until just combined. Don't overbeat, or the cake will be tough.
• Pour the batter into the pan and bake for 40 to 45 minutes, or until just set in the middle. Don't overbake! Let cool thoroughly in the pan.
• For the ganache, cook the heavy cream, chocolate chips, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
• Place the cake upside down on a wire rack and pour the glaze evenly over the top, making sure to cover the entire cake and sides. You can tilt the rack to smooth the glaze. Decorate with candied violets, if desired, or gently crumble the gold leaf and place it on the center of the cake. Do not refrigerate.

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.

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.

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.

GERMAN CHOCOLATE CAKE RECIPE - (4.6/5)

Steps:

• Make the cake: Grease the sides of three 9-inch round cake pans with butter and line the bottoms with parchment paper. Put the chocolate chunks in a small bowl and pour the boiling water over it. Let stand for about 1 minute and then whisk until the chocolate is dissolved. Set aside until cool to the touch before using in the batter. In a mixing bowl, whisk together the flour, baking soda, and salt. Set aside. In a small bowl, whisk the eggs and set aside. Preheat oven to 350°F. In a large mixing bowl and using a mixer on medium speed, beat the butter for a few seconds until creamy. Slowly, add the sugar in a steady stream while mixing, then beat until the mixture is pale and fluffy, 4 to 5 minutes, scraping the bowl as necessary. Still on medium speed, beat in the whisked eggs a little at a time, over 1 1/2 minutes to add them all. Beat in the melted chocolate and vanilla just until blended. On medium-low speed of mixer, alternately beat the flour mixture and buttermilk into the chocolate mixture just until each addition is incorporated, starting and ending with flour mixture, scraping down the bowl as necessary. Divide the batter among the cake pans. Bake for about 25 minutes, or until centers spring back when very gently pressed with a finger. Cool the cakes cool in their pans on a rack for 10 minutes. Run a thin knife around the edges of cake pans to loosen the cakes. Turn the cakes out onto the wire racks and peel off the parchment. Let cool completely before frosting. Make the Frosting: Whisk the egg yolks with the evaporated milk, sugar, vanilla, and salt in a heavy 2-quart saucepan. Add the chopped butter. Set over medium heat and bring the mixture to boil; cook, stirring constantly, until golden and thickened, 3 to 4 minutes, reducing heat by one mark, if needed, to prevent scorching. Remove from heat and stir in the coconut and pecans. Set aside to cool completely. Assemble the Cake: Put one cake layer on a cake plate, rounded side down. Spread about a third of the frosting over the top of the cake, leaving a 1/4-inch border. Top with a second cake layer, rounded side down. Top with half the remaining frosting. Add the third cake layer on top, rounded side up, and spread the remaining frosting on top. The sides of the cake are exposed. Serve at room temperature. (Refrigerate leftovers but bring to room temperature to re-serve).