Posts Tagged ‘baking’

Chocolate Guinness Cake

One of my friends updated his Gchat status with something along the lines of “I found my birthday cake- Guinness cake!” It looked tasty and interesting enough for me to try. Looks like this is the end of my vegan cooking streak.

This is my mom. She makes amazing cakes.

She’s heard people rave about Guinness cake, but has never been able to find the recipe. “The recipe was hard to find. It wasn’t in allrecipes.com and the search engine was like, “what?” when I tried to find it.” She lent me a hand and gave me some advice which I will refer to as “Lori-isms” in this post.

Ingredients:

Cake:

1 cup Guinness

1/2 cup plus 2 tablespoons butter

1/2 cup cocoa

2 cups superfine sugar (I used regular sugar and it turned out fine)

3/4 cup sour cream

2 eggs

1 tablespoon vanilla extract

2 cups all purpose flour

2 1/2 teaspoons baking soda

Frosting:

8 ounces cream cheese

1 1/4 cups powdered sugar

1/2 cup heavy cream

1. Preheat oven to 350 degrees and lightly grease 9 inch springform pan.

2. Pour the Guinness into a large saucepan and add the butter. Cook at medium heat until butter is melted. Remove from heat.

3. Combine the cocoa and sugar. Whisk it into the Guinness and melted butter combination.

4. In a separate bowl, beat the sour cream with the eggs and vanilla. Add the Guinness mixture to the egg and sour cream mixture.

5. Beat in the flour and baking soda.

6. Pour the batter into the prepared pan. Be sure to stop the mixer and scrape the bowl with a rubber spatula to incorporate your mix. “The batter should look thick and well blended,” a well-known Lori-ism.

7. Recommended bake time starts at 55 minutes, but I ended up baking this cake for 60 minutes total. Check with a toothpick to make sure it comes out clean. Cool completely before frosting.

8. While the cake is cooling, prepare the frosting: the cream cheese must be at room temperature, if you want to speed up this process, feel free to microwave it for 15-20 seconds, but don’t go overboard or you’ll melt the plastic and that will stink up your kitchen.

Sift the powdered sugar, it makes a world of difference.Lori-ism #2: “Ross sells a great variety of cooking utensils that are reasonably priced, that’s where I found my sifter. By doing this, it produced a nice, smooth, beautiful icing. The frosting was beautiful in my opinion. It’s an extra added step, but it’s worth it.”

9. Beat the powdered sugar and cream cheese together until well combined and creamy.

10. Add the cream and beat again until it’s a spreadable consistency. Slowly adding the cream gives the best results.

11. Put all of the icing on top of the cake, you’re trying to mimic the frothy head of a pint of Guinness.

12. Unlatch the springform, cut a slice and enjoy! You just may want to wait a few hours for it to chill.


More Lori-isms:

“When I frosted the cake, I took a flat knife, it almost looks like a flat top spatula, I put swirls on it to give it an extra added touch.”

“The cake tasted like something you’d eat at a high end restaurant.”

“This recipe was hard to find, but it was well worth the effort, it was good.”

This cake tasted a lot better after it chilled, but it was delicious! This was the first cake my mom and I made it the springform pan aside from a cheesecake, and boy, was it thick. It’s a Guinness cake for a reason. It has a very unique flavor, it’s very chocolaty, it doesn’t taste like beer at all, I’d say its a bit like a non-alcoholic Irish Car Bomb in dessert from that you don’t have to chug with no risk of curdles.