Guinness Stout was founded in 1759 when Arthur Guinness signed a 9000 (!) year lease on a brewery in Dublin. That brewery is still the center of Guinness operations, and all the Guinness sold in the UK, Ireland, and North America is brewed there! FYI for those of you in the U.K., Guinness is served chilled in Ireland and the bottles read "Serve Extra Cold."
St. Patrick's Day calls for a Chocolate Guinness Cake! I've put together three recipes. One of my favorite Chocolate Guinness Cake Recipes is from the New York Times (12/8/04). There are several other recipes I like, including an "Easy" Chocolate Guinness Cake made from a cake mix and a whole bottle of Guinness. The final one on today's post is from Chef Brian Leth of Vinegar Hill House and appeared in People Magazine in 2012 (see below). My friend Loanne Heavey Slapar swears by it (see photo below). It's pretty similar to the one from the NYT, but I'll bet it all comes down to the cocoa .. and a bit of technique. Being Irish helps, too!
1. CHOCOLATE GUINNESS CAKE
Recipe from NYT (see above)
Ingredients
Ingredients
Butter for pan
1 cup Guinness stout
10 Tbsp unsalted butter
3/8 cup unsweetened DARK cocoa
2 cups superfine sugar
3/8 cup sour cream
2 large eggs
1 Tbsp pure vanilla extract
2 cups all-purpose flour
2 1/2 tsp baking soda
Directions
Heat oven to 350 degrees. Butter 9-inch springform pan and line with parchment paper.
In large saucepan, combine Guinness and butter. Place over medium-low heat until butter melts, then remove from heat. Add cocoa and superfine sugar. Whisk to blend.
In 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 wire rack and cool completely in pan.
Remove cake from pan and place on platter or cake stand.
Ice the top with cream cheese icing.
The NYT recipe uses a white cream cheese icing. If you use a white cream cheese icing, you can ice the top of cake only, so that it resembles a frothy pint of Guinness. If you use chocolate, well.... you'll be eating more chocolate and can ice the entire cake!
1 cup Guinness stout
10 Tbsp unsalted butter
3/8 cup unsweetened DARK cocoa
2 cups superfine sugar
3/8 cup sour cream
2 large eggs
1 Tbsp pure vanilla extract
2 cups all-purpose flour
2 1/2 tsp baking soda
Directions
Heat oven to 350 degrees. Butter 9-inch springform pan and line with parchment paper.
In large saucepan, combine Guinness and butter. Place over medium-low heat until butter melts, then remove from heat. Add cocoa and superfine sugar. Whisk to blend.
In 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 wire rack and cool completely in pan.
Remove cake from pan and place on platter or cake stand.
Ice the top with cream cheese icing.
The NYT recipe uses a white cream cheese icing. If you use a white cream cheese icing, you can ice the top of cake only, so that it resembles a frothy pint of Guinness. If you use chocolate, well.... you'll be eating more chocolate and can ice the entire cake!
***
Don't have the time or inclination to make a cake from scratch? This Chocolate Guinness Cake is even easier and calls for more Guinness!!! This recipe is from Canela and Comino. Don't worry about the taste or smell of the Guinness because you're using the whole bottle. You'll only have a tang from the
Guinness and no yeasty smell, just great chocolate aroma!
2. EASY CHOCOLATE GUINNESS CAKE
Ingredients
1 box of dark chocolate cake mix (one with pudding in the mix)
1 bottle of Guinness Stout
1/2 cup of Canola oil
3 eggs
4 ounces Bittersweet chocolate, chopped
1 bottle of Guinness Stout
 |
| Loanne Heavey Slapar with her Chocolate Guinness Cake |
3 eggs
4 ounces Bittersweet chocolate, chopped
Directions
Preheat oven to 350F.
Combine cake mix, Stout, oil, and eggs in mixing bowl. Mix on
medium speed just until combined. Add bittersweet chocolate and gently
stir in. Divide between two 8” cake pans, coated with cooking spray.
Bake at 350F for 20-25 minutes or until toothpick comes out clean
when stuck in middle.
Remove from oven and cool in pans for about 15 minutes, then transfer to cooling rack. Once cooled, frost with a rich Chocolate Cream Cheese Frosting. (see recipe above or use canned frosting)
3. CHOCOLATE GUINNESS CAKE
From People Magazine/Vinegar Hill House:Remove from oven and cool in pans for about 15 minutes, then transfer to cooling rack. Once cooled, frost with a rich Chocolate Cream Cheese Frosting. (see recipe above or use canned frosting)
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3. CHOCOLATE GUINNESS CAKE
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