This Chocolate Guinness Cake must be one of the most popular St.Patrick’s Day recipes on the web. While searching for inspiration this came up so many times that I had to make it. When it comes to beer I prefer a lighter brew, but I took one for the team. It took lots of arm-twistings (wink-wink). I haven’t baked many cakes in a springform pan, so that made me nervous just a smidgen. I was worried that baking a cake 3-inches deep outside of a Bundt, pound cake or using a heating core would fall.
This is a heating core and it brings additional heat to the center of the pan and allows the cake to rise evenly. I have a heating core and used it once, the wrong way. This is the right way. Fill the pan with batter, prepare the heating core for nonstick baking and then fill it with batter. I left out the fill it with batter part. When I checked on the cake the heating core had tilted and was resting on its side in the batter. I’ve never told anyone about that epic fail so let’s keep that between us.
That smidgen of nervousness was for naught because this baby rose and baked beautifully. The only optional change I made to the recipe was to brush the top and sides of the cake with simple syrup. I do that for most of my cakes to make sure the outside is as moist as the inside.
I am not a fan of cold cake but even though the after-photoshoot slice was cold, it was fantastic! Seeing as how this brew is available year-round I see no reason not to bake this Chocolate Guinness Cake any time of the year. I think it would be perfect in the fall and winter. What say you?
Chocolate Guinness Cake Inspiration from NYT Cooking Print Chocolate Guinness Cake Author: Sandra Lee Garth Recipe type: Dessert Cuisine: American Prep time: Cook time: Total time: Serves: 12 Seeing as how this brew is available year-round I see no reason not to bake this Chocolate Guinness Cake any time of the year. Ingredients 1 cup Guinness extra stout 10 TBS unsalted butter ¾ cup unsweetened natural cocoa 2 cups superfine sugar * ½ cup dark brown sugar ¾ cup sour cream 2 eggs 1 TBS vanilla extract 2 cups all-purpose flour 2 ½ tsp baking soda Frosting 1 ¼ cups confectioners' sugar 8 ounces cream cheese at room temperature ½ cup heavy cream Instructions Preheat oven to 350° F and either butter a 9-inch springform pan or spray with nonstick baking spray, and line with parchment paper, I lined the bottom of the pan with aluminum foil. In a large saucepan, combine Guinness and butter, then place over medium-low heat until butter melts, then remove from heat. Add cocoa and superfine sugar, whisking to blend. In a small bowl, combine sour cream, eggs, and vanilla; mix well, then add to Guinness mixture. Add flour and baking soda and whisk again until smooth. Pour into prepared pan, and bake until risen and firm, 45 -60 minutes. Place pan on a wire rack and cool completely in pan. For the topping, sift powdered sugar to break up any lumps. Using a food processor, stir by hand, or use an electric mixer to blend cream cheese and powdered sugar blending until smooth. Add heavy cream, and mix until smooth and spreadable. Remove cake from pan and place on a platter or cake stand. Frost top of cake only. Notes If you don’t have superfine sugar, place the requires amount in a food processor and pulse until sugar crystals appear fine. Wordpress Recipe Plugin by EasyRecipe 3.5.3229
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