CHOCOLATE GUINNESS CAKE
For me, a chocolate cake is the basic unit of celebration. The chocolate Guinness cake here is simple but deeply pleasurable, and has earned its place as a stand-alone treat.
Provided by Nigella Lawson
Categories dessert
Time 1h15m
Yield One 9-inch cake or 12 servings
Number Of Ingredients 13
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.
Nutrition Facts : @context http, Calories 511, UnsaturatedFat 8 grams, Carbohydrate 66 grams, Fat 26 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 15 grams, Sodium 358 milligrams, Sugar 46 grams, TransFat 0 grams
CHOCOLATE GUINNESS CAKE
This is a dark, moist cake that keeps beautifully. It doesn't taste exactly of chocolate or Guinness, but a lovely deep flavor somewhere between the two. I can see the addition of some ginger doing very nicely in this. It comes together in a flash on the stovetop. From Nigella Lawson by way of Kim O'Donnell of the Washington Post.
Provided by Sass Smith
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 12
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 CAKE
Make and share this Guinness Cake recipe from Food.com.
Provided by Millereg
Categories Breads
Time 1h25m
Yield 1 cake, 9 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 622.2, Fat 26, SaturatedFat 14.8, Cholesterol 77, Sodium 236.8, Carbohydrate 77.3, Fiber 5, Sugar 43.3, Protein 8.2
IRISH PORTER (GUINNESS) CAKE
Rich Guinness Cake with whiskey infused fruit - from a recipe from my Grandmother who was chef in large house in Ireland in 1930's.
Provided by sevenpenguins
Categories Dessert
Time 2h20m
Yield 1 Cake, 10 serving(s)
Number Of Ingredients 7
Steps:
- Put mixed dried fruit in a bowl with couple of teaspoons of Whiskey (more if you are inclined!) Allow to soak overnight. Fruit will absorb the whiskey.
- Preheat oven to 375 or Gas Mark 5.
- Sieve flour. Combine flour, sugar, butter and spice. Crumble it with your fingers but not as fine as you would for pastry. Add fruit to dry mixture.
- Beat eggs with fork and add them to mixture. When you have mixed add the Guinness/Stout and mix well with a wooden spoon.
- Line 8 and half inch cake tin with greaseproof or parchment paper (use ready liners if available) and put mixture in tin. Put on middle shelf and cook for 2 hours. Enjoy the aroma in the house.
- Enjoy with a cup of tea or glass of Guinness!
Nutrition Facts : Calories 670.6, Fat 19.8, SaturatedFat 12, Cholesterol 86, Sodium 211.2, Carbohydrate 80.5, Fiber 3, Sugar 21.5, Protein 7.4
IMPROVED CHOCOLATE GUINNESS CAKE
A smooth, moist, deep-flavoured cake that even non-Guinness lovers will adore due to the bitter Guinness offset by the sugar and cocoa. I've based this on the Nigella Lawson cake, however (I feel) improved on the proportions of ingredients and baking time after baking this at least a dozen times to date.
Provided by steampunkcat
Time 1h10m
Yield Serves 12
Number Of Ingredients 21
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).
RICH GUINNESS CAKE
Made this as a dessert for St Patrick. Got the recipe from Veg Times. Used it with my recipe of Guinness Syrup (#167683).
Provided by Engineer in the Kit
Categories Dessert
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F Butter 8-inch round cake pan. Line with parchment or wax paper. Butter paper.
- Bring stout and butter to a simmer in heavy saucepan over medium heat. Add cocoa; whisk until smooth. Cool slightly.
- Whisk flour, sugar, baking soda and salt in large bowl to blend; set aside.
- Beat egg, yolk and sour cream with electric mixer in another large bowl to blend. Add stout-chocolate mixture to egg mixture, and beat just to combine.
- Add flour mixture and beat 30 seconds on slowest speed. Fold batter using rubber spatula until completely combined; pour into prepared pan.
- Bake about 50 to 55 minutes, or until tester inserted into center of cake comes out clean. Transfer to rack; cool.
- Once it is cool, prepare syrup (can use my recipe of Guinness syrup). Cut a piece of the cake, put in a glass, add some ice cream and drizzle the warm syrup on top. Enjoy!
Nutrition Facts : Calories 328, Fat 16.4, SaturatedFat 10, Cholesterol 79.4, Sodium 261.5, Carbohydrate 43, Fiber 1.9, Sugar 26.8, Protein 4.1
CHOCOLATE-ORANGE GUINNESS CAKE
Make and share this Chocolate-Orange Guinness Cake recipe from Food.com.
Provided by Millereg
Categories Dessert
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375F, and grease 2 8-9cake 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.
OLD WORLD GUINNESS CAKE
Recipe from the mystery "Sweet Revenge" by Andrea Penrose. The book is a mouthwatering combination of suspense and chocolate.
Provided by Member 610488
Categories Dessert
Time 1h10m
Yield 1 cake
Number Of Ingredients 11
Steps:
- Move oven rack to middle position and preheat oven to 350 degrees F. Lightly brush 6 cup Bundt pan or 8"x3" ovenproof ring mold with half the melted butter and chill 2 minutes. Butter again with remaining melted butter then chill until pan is needed.
- Bring stout to a boil in a small saucepan and add prunes. Remove from heat and let stand until most of the liquid is absorbed.
- Meanwhile, sift together flour, baking soda and salt into a bowl. Set aside. Melt the chocolate and 1/2 cup unsalted butter together in a small heavy saucepan over low heat, stirring constantly. Remove from heat and set aside.
- Beat together eggs, brown sugar and vanilla in a large bowl with an electric mixer at high speed until thick, about 2 minutes. Add chocolate mixture and beat until just combined.
- Reduce speed to low and add flour mixture, mixing until just combined. Stir in prune mixture until combined well. Spoon batter into pan and bake until a wooden toothpick inserted into middle of cake comes out clean, about 40-45 minutes.
- Cool cake in mold on a rack 10 minutes, then invert onto rack to cool completely, at least 30 minutes.
Nutrition Facts : Calories 2640.4, Fat 126.1, SaturatedFat 76.3, Cholesterol 677.1, Sodium 1123.8, Carbohydrate 341.1, Fiber 4.2, Sugar 215.4, Protein 30.7
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