GUINNESS CHOCOLATE TRUFFLES : St. Patrick's Day

St. Patrick's Day is coming up! Time to bring out the Guinness.  Here's a great and easy recipe for Guinness Chocolate Truffles. You can really taste the Guinness in these truffles. Hoist a few of these on St. Patrick's Day!

GUINNESS CHOCOLATE TRUFFLES

Ingredients
3/4 cup Guinness
1 pound dark chocolate  (65-75% cacao), chopped
3/4 cup heavy whipping cream
Cocoa
Optional: chopped nuts

Directions
Melt chocolate in top of a double boiler or saucepan over another saucepan over simmering water.
Gradually stir in cream.
Gradually add Guinness, stirring gently to blend.
Cover and chill overnight.
Shape mixture into 3/4 inch balls, using about a tablespoon for each.
Roll in cocoa (optional: then roll in nuts)

CHOCOLATE GUINNESS CAKE: 3 Recipes for St. Patrick's Day!

Every year for St. Patrick's Day, I post several Guinness recipes. No big surprise because when I think of Ireland, I think of shamrocks, rainbows, leprechauns...and Guinness.

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). 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

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!

***

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

Loanne Heavey Slapar with her Chocolate Guinness Cake

1/2 cup of Canola oil
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)

***

3. CHOCOLATE GUINNESS CAKE

From People Magazine/Vinegar Hill House:

GUINNESS CHOCOLATE MOUSSE

Like Guinness? Like Chocolate? Looking for a great recipe for St Patrick's Day? Check out this recipe for Guinness Chocolate Mousse. 

The recipe does call for raw eggs, so if you're worried or eggs are too expensive right now, you might want to use a substitute. Definitely watch the video for tips! Thanks, Guinness!
 

GUINNESS CHOCOLATE MOUSSE
Serves 6

Ingredients
10 egg yolks 10 egg whites, whisked
350g dark chocolate, chopped (about 1 1/2 cups)
1/4 lb unsalted butter
100g caster sugar  (icing sugar or superfine sugar)  100g = 1/2 cups
GUINNESS® draught

Directions 
Melt dark chocolate and butter in metal bowl or pan over saucepan of simmering water, add in GUINNESS® draught.
Beat egg yolks and caster sugar until light and fluffy.
Mix in melted chocolate mixture with egg yolks and slowly folding in the whisked egg whites until everything is smooth.
Transfer mousse to serving glasses and chill.

GUINNESS STOUT BROWNIES: St. Patrick's Day

St. Patrick's Day! It's a Lovely Day for a Guinness! Add Chocolate! Here's an easy and delicious recipe for Guinness Stout Brownies. The texture of these brownies is great: mousse, candy, fudge, cake. You won't actually taste the stout (although it will make these brownies moist -- you will in the buttercream frosting), so have a pitcher or mug of Guinness on hand to drink while you're making these.

GUINNESS STOUT BROWNIES

Ingredients
1 cup all-purpose flour
3/4 cup unsweetened cocoa powder (I like Scharffen Berger)
1/4 tsp salt
6 Tbsp unsalted Irish butter, cut into cubes
8 ounces dark 60-75% chocolate, chopped
3/4 cup white chocolate (make sure it's real cocoa butter white chocolate), chopped
4 large eggs, at room temperature
1 cup superfine or granulated sugar
1-1/4 cups (10 ounces) Guinness Extra Stout beer (see Note below)
1 cup 60 % chocolate, chopped into small pieces (or chocolate chips)
optional: 1/8 cup confectioners' sugar for dusting

Directions
Preheat oven to 375 degrees.
Line 9 x13-inch baking pan with aluminum foil.
In medium bowl, whisk together flour, cocoa powder, and salt until evenly combined. Set aside.
Melt butter, dark chocolate, and white chocolate in double-boiler over simmering water, stirring constantly until melted. Remove from heat.
In large mixing bowl, beat eggs and sugar on high speed until light and fluffy, about 3 minutes.
Add melted chocolate mixture, beating until combined.
Beat reserved flour mixture into melted chocolate mixture.
Whisk in Guinness stout beer. Batter will seem thin.
Drop chocolate smaller bits  (or chips) evenly on top of batter (some will sink in).
Pour into prepared baking pan.
Bake 25 to 30 minutes on center rack in the oven, until toothpick inserted in center comes out almost clean.
Let brownies cool, uncovered, to room temperature.
Optional: Frost with Guinness Buttercream Frosting (I like mine plain)

Note: Guinness should be at room temperature. This recipe uses a little less than a standard 12-ounce bottle of Guinness stout beer. Do not include foam in the measurement. Spoon off foam or let rest until foam subsides. 

Guinness Buttercream Frosting 

Ingredients
1 cup unsalted butter (room temperature)
2 1/2 cups sifted powdered sugar
1/4 cup milk
1/2 whole scraped vanilla bean
1/2 Tbsp pure vanilla extract
1 cup Guinness extra stout

Directions
In saucepan, simmer Guinness on low heat for 10-15 min, until stout becomes reduced and thicker in consistency--similar to syrup. *Tip: keep your eye on the store, so stout does not over cook. Let cool.
In stand mixer, cream butter 1 minute.
Slowly add powdered sugar in thirds, alternating with some milk each time till mixture is creamy.
Add scraped vanilla bean and vanilla extract.
Slowly add reduced Guinness a little at a time. Taste test to desired flavor. You may not use all the Guinness reduction.
Spread on cooled brownies.

CHOCOLATE BEER PRETZEL TRUFFLES: Super Bowl Sunday!

Here's a great recipe for Super Bowl Sunday. These Truffles contain all the football food groups: Chocolate, Beer, and Pretzels (or nuts). These Chocolate Beer Truffles are rolled in Crushed Pretzels, but you can use crushed Peanuts or crushed Beer Nuts. If you're a purist, you can always roll them in cocoa!

CHOCOLATE BEER PRETZEL TRUFFLES

Ingredients
3/4 cup Beer (Guinness or another Beer you favor)
1 pound dark chocolate (65-75% cacao)--I really like to use Guittard Chocolate in my truffles
3/4 cup heavy whipping cream
Crushed salted pretzels

Directions
Melt chocolate in top of double boiler or saucepan over saucepan with simmering water.
Stir in cream.
Slowly add Guinness, stirring to blend.
Cover and chill overnight.
Shape mixture into 3/4 inch balls using small scoop or melon baller or your hands - using about tablespoon of ganache for each.
Roll in crushed Salted Pretzels (or crushed peanuts or beer nuts).

CHOCOLATE GUINNESS CHRISTMAS CAKE

Who says Guinness is just for St Patrick's Day? Guinness has a long history as a Christmas baking ingredient -- from truffles to cupcakes to brownies to cakes! I've posted several Guinness Cake recipes, but here's special Christmas Cake. As always use the very best ingredients. Decorate this fabulous chocolate cake with holiday designs or mistletoe (don't eat the mistletoe). This cake could easily become your holiday tradition! Be sure and save this recipe for St. Patrick's Day, too!

CHOCOLATE GUINNESS CHRISTMAS CAKE

Ingredients 

Cake 
3 cups flour
2 tsp baking soda
1 1/4 cups unsalted butter
1 1/4 cups Guinness
1 cup cocoa powder
1 1/2 cups lightly packed brown sugar
1/2 cup sugar
1/2 tsp salt
3 eggs, lightly beaten
3/4 cup sour cream

Ganache 
16 oz dark chocolate, chopped
1/2 cup Guinness
2/3 cup heavy cream
1/4 cup light corn syrup
1/2 cup cold unsalted butter, diced

Directions

Cake 
With rack in middle position, preheat oven to 350°F. Line two 8-inch springform pans with parchment paper. Butter and flour sides.
In  bowl, combine flour and baking soda. Set aside.
In saucepan over medium heat, melt butter with beer and cocoa powder, stirring with whisk. Let cool. In large bowl, combine brown sugar, sugar and salt. With whisk, add lukewarm butter mixture alternately with dry ingredients and eggs. Add sour cream and stir until mixture is smooth.
Divide batter between pans and bake for about 50 minutes or until toothpick inserted into center of each cake comes out clean. Turn out cakes and let cool.

Ganache 
Place chocolate in bowl. Set aside. In saucepan, bring beer, cream and syrup to a boil. Remove from heat and pour over chocolate. Let stand for 1 minute. With whisk, gently stir mixture until chocolate has completely melted. Add butter and stir until smooth. Refrigerate for 1 hour or until ganache is spreadable but not too thick. If needed, microwave a few seconds at a time and stir until spreadable.
Cut and discard rounded tops of each cake.
Spread one-quarter of ganache onto one layer. Top with second cake layer and frost with remaining ganache.
Decorate with holiday designs or mistletoe (don't eat the mistletoe-it's poisonous--so maybe don't use it!).

GUINNESS STOUT BROWNIES: International Stout Day

International Stout Day falls on the first Thursday in November. Here's an easy and delicious recipe for Guinness Stout Brownies adapted from About.com. The texture of these brownies is great: mousse, candy, fudge, cake. You won't actually taste the stout (although it makes these brownies moist), so have a pitcher or mug on hand to drink.

GUINNESS STOUT BROWNIES

Ingredients
1 cup all-purpose flour
3/4 cup unsweetened cocoa powder (I like Scharffen Berger)
1/4 tsp salt
6 Tbsp unsalted Irish butter, cut into cubes
8 ounces dark 60-75% chocolate, chopped
3/4 cup white chocolate (make sure it's cocoa butter white chocolate), chopped
4 large eggs, at room temperature
1 cup superfine or granulated sugar
1-1/4 cups (10 ounces) Guinness Extra Stout beer (see Note below)
1 cup 60 % chocolate, chopped into small pieces (or chocolate chips)
optional: 1/8 cup confectioners' sugar for dusting

Directions
Preheat oven to 375 degrees.
Line 9 x 13 - inch baking pan with aluminum foil.
In medium bowl, whisk together flour, cocoa powder, and salt until evenly combined. Set aside.
Melt butter, dark chocolate, and white chocolate in double-boiler over simmering water, stirring constantly until melted. Remove from heat.
In large mixing bowl, beat eggs and sugar on high speed until light and fluffy, about 3 minutes.
Add melted chocolate mixture, beating until combined.
Beat reserved flour mixture into melted chocolate mixture.
Whisk in Guinness stout beer. Batter will seem thin.
Drop chocolate smaller bits  (or chips) evenly on top of batter (some will sink in).
Pour into prepared baking pan.
Bake 25 to 30 minutes on center rack in the oven, until toothpick inserted in center comes out almost clean.
Let brownies cool, uncovered, to room temperature.
Optional: Frost with Guinness Buttercream Frosting (I like mine plain)

Note: Guinness should be at room temperature. This recipe uses a little less than a standard 12-ounce bottle of Guinness stout beer. Do not include foam in the measurement. Spoon off foam or let rest until foam subsides. 

Guinness Buttercream Frosting 

Ingredients
1 cup unsalted butter (room temperature)
2 1/2 cups sifted powdered sugar
1/4 cup milk
1/2 whole scraped vanilla bean
1/2 Tbsp pure vanilla extract
1 cup Guinness extra stout

Directions
In saucepan, simmer Guinness on low heat for 10-15 min, until stout becomes reduced and thicker in consistency--similar to syrup. *Tip: keep your eye on the store, so stout does not over cook. Let cool.
In stand alone mixer, cream butter 1 minute.
Slowly add powdered sugar in thirds, alternating with some milk each time till mixture is creamy.
Add scraped vanilla bean and vanilla extract.
Slowly add reduced Guinness a little at a time. Taste test for desired flavor. You may not use all the Guinness reduction.
Spread on cooled brownies.

Pour yourself a big mug of Guinness and drink while making ... or drink with Brownies!

GUINNESS CHOCOLATE CHERRY BREAD & OTHER BROWN BREADS: St. Patrick's Day

Happy St. Patrick's Day. Today's post is about bread! 

The first recipe, Stout Chocolate Cherry Bread, is a yeast bread, so because it has several rises, you'll want to get started early. 

Then I move on to classic Irish Brown Breads. You can use a Guinness Bread Mix or make your own from scratch. With the Brown Bread Guinness Mix, you usually would add raisins, but I think it works well with chopped dark chocolate (or dark chocolate chips). You add treacle (yes, you can substitute molasses, but you can find treacle online or at specialty food stores).

The Guinness Brown Bread from scratch recipe doesn't use chocolate chips, so I would spread Nutella on the bread to keep with the theme of this chocolate blog. Your choice. It's a lovely brown bread.

GUINNESS CHOCOLATE CHERRY BREAD

This recipe first appeared in CookingLight in January 2003. Thanks to the Internet, it's still available to all. I've made it once, and it's really delicious. The Guinness adds a special flavor. Chocolate and dried cherries are staples here at my house!

Ingredients
4 1/4 cups bread flour, divided
1 (12-ounce) bottle Guinness Stout
1 package dry yeast (about 2 1/4 teaspoons)
1 tablespoon granulated sugar
1 teaspoon salt
1/2 cup dried tart cherries
4 ounces bittersweet chocolate, coarsely chopped (or dark chocolate chips)
Cooking spray
1 teaspoon water
1 large egg white, lightly beaten

Preparation
Lightly spoon flour into dry measuring cups; level with a knife. Combine 2 cups flour, beer, and yeast in a large bowl, stirring with a whisk. Cover and refrigerate 8 hours or overnight.
Remove mixture from refrigerator; let stand 1 hour.
Add 2 cups flour, 1 tablespoon granulated sugar, and salt; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky). Knead in cherries and chocolate.
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press 2 fingers into dough. If indentation remains, dough has risen enough.)
Punch dough down; cover and let rest 5 minutes. Shape dough into a 9-inch round; place on a baking sheet lined with parchment paper. Lightly coat dough with cooking spray. Cover and let rise 1 hour or until doubled in size.
Preheat oven to 350°.
Uncover the dough. Combine water and egg white, stirring with a whisk, and brush over dough.  Make a 1/4-inch-deep cut down the center of dough using a sharp knife.
Bake at 350° for 30 minutes or until bread is browned on bottom and sounds hollow when tapped. Remove from pan; cool on a wire rack.

GUINNESS BROWN BREAD MIX 

Thanks to The Nibble, I was alerted to Guinness Bread Mix. You have to add a few delicious ingredients, but it's worth it. As I mentioned above, I add chopped chocolate instead of raisins, but that's up to you. Since I add chocolate chunks to the bread, I suggest serving it with mascapone or goat cheese or plain. This mix is available in specialty food stores and online. There are 3 packets in each Bag which is a good value. The ingredients in the mix include Whole Meal Flour, Plain Flour, Oatmeal, Baking Soda, Brown Sugar and Salt. You need to add Butter, Black Treacle (dark molasses), Chopped Dark Chocolate (instead of raisins), milk, and a 1/2 cup of Guinness.

No time to get the mix, try this recipe from Jump into Ireland (Discover Ireland) for Guinness Brown Bread. It's not as sweet as the recipe above, so instead of adding chocolate chips or chunks, serve it with a Hazelnut (Nutella) spread.. just to keep it in the chocolate family! I've changed a few thingss in the recipe, but I know you'll like it.

GUINNESS BROWN BREAD from Scratch

Ingredients
4.5 cups Bread Flour
1.1 cups Steel Cut Oats
A pinch of salt
A pinch of sugar
3.5 ounces unsalted butter
34 ounces buttermilk
12.3 ounces treacle (molasses)
5 ounces Guinness Stout
1 level teaspoon of baking soda

Directions
Combine all of the dry ingredients in a large bowl and mix together well and set aside.
Melt the butter in a small saucepan, add the buttermilk and heat until tepid.
Now add the treacle to the saucepan and stir slowly until well combined through the buttermilk.
Remove the pot from the heat.
Add Guinness and stir.
Make a well in the middle of  dry ingredients, add the liquid and stir gently to make a moist paste.
Preheat your oven to 350°F and prepare baking pan by brushing inside with butter and dusting with flour.
Pour mixture into pan and place in preheated oven for ten minutes, then reduce heat to 275°F and bake for 40 more minutes.
After removing bread from oven, allow to cool on a bread rack for 10 minutes.
Serve with Nutella.
  
Happy St. Patrick's Day!

NATIONAL PI DAY & St. Patrick's Day: GUINNESS CHOCOLATE SILK PIE

For the Love of Pi(e)! Today is National Pi(e) Day. In order to celebrate and keeping in mind that St. Patrick's Day is just around the corner, I've gone back into my archives for a favorite Chocolate Pie Recipe: Guinness Chocolate Silk Pie. I can't think of a better pie to celebrate both holidays! You can use any stout, of course, but Guinness is easily available! I make a chocolate cookie crust, but you can use a graham cracker crust or a vanilla wafer crust. I think the stout brings out the chocolate. 

Have questions about National Pi Day? Read this article in the NYT. 

GUINNESS CHOCOLATE SILK PIE

Chocolate Cookie Crust

Ingredients
30 chocolate wafers (Nabisco Famous Chocolate Wafers)
5 Tbsp unsalted butter, melted and slightly cooled
Dash of Salt
1/2 tsp pure vanilla extract

Directions
Whirl cookies in food processor until finely ground.
Put crumbs in mixing bowl; combine crumbs, butter, salt, and vanilla; stir until crumbs are moistened.
Press mixture evenly across bottom of 9-inch pie plate and up sides of pan; pack tightly so crust is even and compacted.
Bake in 350° oven for 6 minutes until crisp.
Cool before filling.

Filling:
12 ounces dark chocolate (65-75% cacao), chopped
24 large marshmallows
Pinch of salt
2/3 cups Guinness
1/3 cup evaporated milk
1 tsp vanilla
1 Tbsp creme de cacao or Kahlua

Directions
Preheat oven to 350 F.
Make crust (see above)

Place chocolate, marshmallows, and salt in blender or food processor. Blend until well mixed and chocolate is finely ground.
In two separate pans, heat Guinness and evaporated milk until very hot, but not boiling.
Slowly pour hot Guinness over marshmallows and chocolate in blender. Add hot cream. Cover and blend for one minute.
Add vanilla and creme de cacao or Kahlua. Blend for one minute.
Pour into cooled crust and refrigerate for several hours or overnight.

Top with Whipped Cream or Guinness Ice Cream

GUINNESS CHOCOLATE CAKE: 3 Recipes for St. Patrick's Day

Every year for St. Patrick's Day, I post several Guinness recipes. No big surprise because when I think of Ireland, I think of shamrocks, rainbows, leprechauns...and Guinness.

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

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!

***

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

Loanne Heavey Slapar with her Chocolate Guinness Cake

1/2 cup of Canola oil
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)

***

3. CHOCOLATE GUINNESS CAKE

From People Magazine/Vinegar Hill House:

CHOCOLATE IRISH SODA BREAD PUDDING with GUINNESS ICE CREAM: St. Patrick's Day!

Travel websites are a good resource for local recipes. This Chocolate Irish Soda Bread Pudding may not be served in any pub in Ireland, but it is served at my house! Celebrate St. Patrick's Day with Chocolate Irish Soda Bread Pudding! I love this vintage advertisement for Guinness.

This great recipe for Chocolate Irish Soda Bread Pudding comes from www.karott.com. Their site is all about the Irish: Guinness, Gaelic Language, Travel. I've never made the Guinness Ice Cream. I've always just added Vanilla Ice Cream or Whipped Cream to this Soda Bread Pudding, but the Guinness Ice Cream sounds great. I've included the ice cream recipe in case you have the time and inclination. This is perfect for St. Patrick's Day!

Chocolate Irish Soda Bread Pudding

Ingredients:
2 loaves of Irish soda bread
4 ounces butter, melted
6 eggs
1/2 cup brown sugar
1/4 cup raisins
1 quart heavy cream
8 ounces semi sweet chocolate (chopped)

Directions:
Cut 1 loaf or half of the bread in cubes. Process the remaining half in a food processor.
Place bread cubes and crumbs in a bowl and cover with melted butter, toss and set aside.
Place cream in a sauce pan and bring to a boil. Place chopped chocolate in a bowl and set on top of the cream and let it act as a double-boiler to melt the chocolate.
In another bowl beat eggs and sugar until pale and thick.
When the cream comes to a boil pour it over the chocolate whisking quickly. Then temper the chocolate-cream mixture into the egg mixture. this isn't as difficult as you think :-)
Mix in the raisins.
Pour this mixture over the bread, mix well, and let it soak overnight or at least 2 hours. There should be a sense of moistness. If the mixture looks dry add another 1/2 cup of heavy cream.

Preheat oven to 375 Degrees F.
Butter a 9 inch cake pan. Pour mixture into pan. Place in a hotel pan and fill 3/4 up the sides of cake pan with cold water.
Bake at 375 for 1/2 hour. Turn pan, reduce heat to 325 F and bake for another 1/2 hour or until a toothpick inserted comes out dry.

Top with Vanilla Ice Cream, Whipping Cream or Guinness Ice Cream

Guinness Ice Cream

Ingredients:
12 ounces Guinness
2 cups heavy cream
2 cups whole milk
3/4 cup granulated sugar
1 vanilla bean, split in half lengthwise
6 egg yolks

Directions
In a large saucepan, simmer the Guinness until reduced by 3/4 in volume, about 8 minutes. Combine the cream, milk, and sugar in a medium, heavy saucepan. Scrape the seeds from the vanilla bean into the pan and add the vanilla bean halves. Bring to a gentle boil over medium heat. Remove from the heat.

Beat the egg yolks in a medium bowl. Whisk 1 cup of the hot cream into the egg yolks. Gradually add the egg mixture in a slow, steady stream, to the hot cream. Cook over medium-low heat, stirring occasionally, until the mixture thickens enough to coat the back of a spoon and reaches 170 degrees F. on an instant-read thermometer, about 5 minutes. Remove from the heat and strain through a fine mesh strainer into a clean container. Cover with plastic wrap, pressing down against the surface to keep a skin from forming. Chill in the refrigerator for 2 hours.

Remove from refrigerator and add the Guinness reduction, whisking until well blended. Pour into the bowl of an ice cream machine and freeze according to the manufacturer's instructions. Transfer to an airtight container and freeze until ready to serve.

GUINNESS CHOCOLATE TRUFFLES: St. Patrick's Day

St. Patrick's Day is coming up! Time to bring out the Guinness.  Here's a great and easy recipe for Guinness Chocolate Truffles. You can really taste the Guinness in these truffles. Hoist a few of these on St. Patrick's Day!

GUINNESS CHOCOLATE TRUFFLES

Ingredients
3/4 cup Guinness
1 pound dark chocolate  (65-75% cacao), chopped
3/4 cup heavy whipping cream
Cocoa
Optional: chopped nuts

Directions
Melt chocolate in top of a double boiler or saucepan over another saucepan over simmering water.
Gradually stir in cream.
Gradually add Guinness, stirring gently to blend.
Cover and chill overnight.
Shape mixture into 3/4 inch balls, using about a tablespoon for each.
Roll in cocoa (optional: then roll in nuts)

CHOCOLATE GUINNESS CHRISTMAS CAKE: Holiday Guinness Time!

Who says Guinness is just for St Patrick's Day? Guinness has a long history as a Christmas baking ingredient -- from truffles to cupcakes to brownies to cakes! I've posted several Guinness Cake recipes, but here's special Christmas Cake. As always use the very best ingredients. Decorate this fabulous chocolate cake with holiday designs or mistletoe (don't eat the mistletoe). You can always save this recipe for St. Patrick's Day!

CHOCOLATE GUINNESS CHRISTMAS CAKE

Ingredients 

Cake 
3 cups flour
2 tsp baking soda
1 1/4 cups unsalted butter
1 1/4 cups Guinness
1 cup cocoa powder
1 1/2 cups lightly packed brown sugar
1/2 cup sugar
1/2 tsp salt
3 eggs, lightly beaten
3/4 cup sour cream

Ganache 
16 oz dark chocolate, chopped
1/2 cup Guinness
2/3 cup heavy cream
1/4 cup light corn syrup
1/2 cup cold unsalted butter, diced

Directions

Cake 
With rack in middle position, preheat oven to 350°F. Line two 8-inch springform pans with parchment paper. Butter and flour sides.
In  bowl, combine flour and baking soda. Set aside.
In saucepan over medium heat, melt butter with beer and cocoa powder, stirring with whisk. Let cool. In large bowl, combine brown sugar, sugar and salt. With whisk, add lukewarm butter mixture alternately with dry ingredients and eggs. Add sour cream and stir until mixture is smooth.
Divide batter between pans and bake for about 50 minutes or until toothpick inserted into center of each cake comes out clean. Turn out cakes and let cool.

Ganache 
Place chocolate in bowl. Set aside. In saucepan, bring beer, cream and syrup to a boil. Remove from heat and pour over chocolate. Let stand for 1 minute. With whisk, gently stir mixture until chocolate has completely melted. Add butter and stir until smooth. Refrigerate for 1 hour or until ganache is spreadable but not too thick. If needed, microwave a few seconds at a time and stir until spreadable.
Cut and discard rounded tops of each cake.
Spread one-quarter of ganache onto one layer. Top with second cake layer and frost with remaining ganache.
Decorate with holiday designs or mistletoe (don't eat the mistletoe-it's poisonous--so maybe don't use it!).

Guinness Stout Brownies: St. Patrick's Day

Happy St. Patrick's Day! It's a Lovely Day for a Guinness! Add Chocolate! Here's an easy and delicious recipe for Guinness Stout Brownies. The texture of these brownies is great: mousse, candy, fudge, cake. You won't actually taste the stout (although it will make these brownies moist - but you will in the buttercream frosting), so have a pitcher or mug of Guinness on hand to drink while you're making these.

GUINNESS STOUT BROWNIES

Ingredients
1 cup all-purpose flour
3/4 cup unsweetened cocoa powder (I like Scharffen Berger)
1/4 tsp salt
6 Tbsp unsalted Irish butter, cut into cubes
8 ounces dark 60-75% chocolate, chopped
3/4 cup white chocolate (make sure it's real cocoa butter white chocolate), chopped
4 large eggs, at room temperature
1 cup superfine or granulated sugar
1-1/4 cups (10 ounces) Guinness Extra Stout beer (see Note below)
1 cup 60 % chocolate, chopped into small pieces (or chocolate chips)
optional: 1/8 cup confectioners' sugar for dusting

Directions
Preheat oven to 375 degrees.
Line 9 x13-inch baking pan with aluminum foil.
In medium bowl, whisk together flour, cocoa powder, and salt until evenly combined. Set aside.
Melt butter, dark chocolate, and white chocolate in double-boiler over simmering water, stirring constantly until melted. Remove from heat.
In large mixing bowl, beat eggs and sugar on high speed until light and fluffy, about 3 minutes.
Add melted chocolate mixture, beating until combined.
Beat reserved flour mixture into melted chocolate mixture.
Whisk in Guinness stout beer. Batter will seem thin.
Drop chocolate smaller bits  (or chips) evenly on top of batter (some will sink in).
Pour into prepared baking pan.
Bake 25 to 30 minutes on center rack in the oven, until toothpick inserted in center comes out almost clean.
Let brownies cool, uncovered, to room temperature.
Optional: Frost with Guinness Buttercream Frosting (I like mine plain)

Note: Guinness should be at room temperature. This recipe uses a little less than a standard 12-ounce bottle of Guinness stout beer. Do not include foam in the measurement. Spoon off foam or let rest until foam subsides. 

Guinness Buttercream Frosting 

Ingredients
1 cup unsalted butter (room temperature)
2 1/2 cups sifted powdered sugar
1/4 cup milk
1/2 whole scraped vanilla bean
1/2 Tbsp pure vanilla extract
1 cup Guinness extra stout

Directions
In saucepan, simmer Guinness on low heat for 10-15 min, until stout becomes reduced and thicker in consistency--similar to syrup. *Tip: keep your eye on the store, so stout does not over cook. Let cool.
In stand mixer, cream butter 1 minute.
Slowly add powdered sugar in thirds, alternating with some milk each time till mixture is creamy.
Add scraped vanilla bean and vanilla extract.
Slowly add reduced Guinness a little at a time. Taste test to desired flavor. You may not use all the Guinness reduction.
Spread on cooled brownies.

CHOCOLATE GUINNESS CAKE: 3 Recipes for St. Patrick's Day

For St. Patrick's Day every year, I post a lot of Guinness recipes. No big surprise because when I think of Ireland, I think of shamrocks, rainbows, leprechauns...and Guinness.

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

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!

***

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

Loanne Heavey Slapar with her Chocolate Guinness Cake

1/2 cup of Canola oil
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)

***

3. CHOCOLATE GUINNESS CAKE

From People Magazine/Vinegar Hill House:

GUINNESS CHOCOLATE PIE for St. Patrick's Day and (Pi) Day.

For the Love of Pi(e)! Today is National Pi(e) Day. In order to celebrate and keeping in mind that St. Patrick's Day is just around the corner, I've gone back into my archives for a favorite Chocolate Pie Recipe: Guinness Chocolate Pie. I can't think of a better pie to celebrate both holidays! You can use any stout, of course, but Guinness is easily available! I make a chocolate cookie crust, but you can use a graham cracker crust or a vanilla wafer crust. I think the stout brings out the chocolate. 

GUINNESS CHOCOLATE PIE

Chocolate Cookie Crust

Ingredients
30 chocolate wafers (Nabisco Famous Chocolate Wafers)
5 Tbsp unsalted butter, melted and slightly cooled
Dash of Salt
1/2 tsp pure vanilla extract

Directions
Whirl cookies in food processor until finely ground.
Put crumbs in mixing bowl; combine crumbs, butter, salt, and vanilla; stir until crumbs are moistened.
Press mixture evenly across bottom of 9-inch pie plate and up sides of pan; pack tightly so crust is even and compacted.
Bake in 350° oven for 6 minutes until crisp.
Cool before filling.

Filling:
12 ounces dark chocolate (65-75% cacao), chopped
24 large marshmallows
Pinch of salt
2/3 cups Guinness
1/3 cup evaporated milk
1 tsp vanilla
1 Tbsp creme de cacao or Kahlua

Directions
Preheat oven to 350 F.
Make crust (see above)

Place chocolate, marshmallows, and salt in blender or food processor. Blend until well mixed and chocolate is finely ground.
In two separate pans, heat Guinness and evaporated milk until very hot, but not boiling.
Slowly pour hot Guinness over marshmallows and chocolate in blender. Add hot cream. Cover and blend for one minute.
Add vanilla and creme de cacao or Kahlua. Blend for one minute.
Pour into cooled crust and refrigerate for several hours or overnight.

Top with Whipped Cream or Guinness Ice Cream

CHOCOLATE GUINNESS TRUFFLES: My Goodness, My Christmas, GUINNESS

I love Guinness truffles. How great to have some of these Chocolate Guinness Truffles around for the holidays. Make a lot, because there won't be any left over! These really do taste like Guinness. Guinness goes so well with Chocolate!

CHOCOLATE GUINNESS TRUFFLES

Ingredients
3/4 cup Guinness
1 pound dark chocolate  (65-75% cacao), chopped
3/4 cup heavy whipping cream
Cocoa

Directions
Melt chocolate in top of double boiler or saucepan over another saucepan with simmering water.
Gradually stir in cream.
Gradually add Guinness, stirring gently to blend.
Cover and chill overnight.
Shape mixture into 3/4 inch balls, using about tablespoon for each.
Roll in cocoa (or roll in red and green decorating sugar for Christmas)

Happy Holidays!

CHOCOLATE GUINNESS CAKE: 3 Recipes for St. Patrick's Day!

For St. Patrick's Day every year, I post a lot of Guinness recipes. No big surprise because when I think of Ireland, I think of shamrocks, rainbows, leprechauns...and Guinness.

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

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!

***

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

Loanne Heavey Slapar with her Chocolate Guinness Cake

1/2 cup of Canola oil
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)

***

3. CHOCOLATE GUINNESS CAKE

From People Magazine/Vinegar Hill House:

GUINNESS STOUT BROWNIES: International Stout Day!

Today is International Stout Day. It's a Lovely day for a Guinness! Here's an easy and delicious recipe for Guinness Stout Brownies adapted from About.com. The texture of these brownies is great: mousse, candy, fudge, cake. You won't actually taste the stout (although it will make these brownies moist), so have a pitcher or mug on hand to drink.

GUINNESS STOUT BROWNIES

Ingredients
1 cup all-purpose flour
3/4 cup unsweetened cocoa powder (I like Scharffen Berger)
1/4 tsp salt
6 Tbsp unsalted Irish butter, cut into cubes
8 ounces dark 60-75% chocolate, chopped
3/4 cup white chocolate (make sure it's cocoa butter white chocolate), chopped
4 large eggs, at room temperature
1 cup superfine or granulated sugar
1-1/4 cups (10 ounces) Guinness Extra Stout beer (see Note below)
1 cup 60 % chocolate, chopped into small pieces (or chocolate chips)
optional: 1/8 cup confectioners' sugar for dusting

Directions
Preheat oven to 375 degrees.
Line 9 x 13 - inch baking pan with aluminum foil.
In medium bowl, whisk together flour, cocoa powder, and salt until evenly combined. Set aside.
Melt butter, dark chocolate, and white chocolate in double-boiler over simmering water, stirring constantly until melted. Remove from heat.
In large mixing bowl, beat eggs and sugar on high speed until light and fluffy, about 3 minutes.
Add melted chocolate mixture, beating until combined.
Beat reserved flour mixture into melted chocolate mixture.
Whisk in Guinness stout beer. Batter will seem thin.
Drop chocolate smaller bits  (or chips) evenly on top of batter (some will sink in).
Pour into prepared baking pan.
Bake 25 to 30 minutes on center rack in the oven, until toothpick inserted in center comes out almost clean.
Let brownies cool, uncovered, to room temperature.
Optional: Frost with Guinness Buttercream Frosting (I like mine plain)

Note: Guinness should be at room temperature. This recipe uses a little less than a standard 12-ounce bottle of Guinness stout beer. Do not include foam in the measurement. Spoon off foam or let rest until foam subsides. 

Guinness Buttercream Frosting 

Ingredients
1 cup unsalted butter (room temperature)
2 1/2 cups sifted powdered sugar
1/4 cup milk
1/2 whole scraped vanilla bean
1/2 Tbsp pure vanilla extract
1 cup Guinness extra stout

Directions
In saucepan, simmer Guinness on low heat for 10-15 min, until stout becomes reduced and thicker in consistency--similar to syrup. *Tip: keep your eye on the store, so stout does not over cook. Let cool.
In stand alone mixer, cream butter 1 minute.
Slowly add powdered sugar in thirds, alternating with some milk each time till mixture is creamy.
Add scraped vanilla bean and vanilla extract.
Slowly add reduced Guinness a little at a time. Taste test for desired flavor. You may not use all the Guinness reduction.
Spread on cooled brownies.

Pour yourself a big mug of Guinness and drink while making ... or drink with Brownies!

CHOCOLATE GUINNESS CAKE: 3 Recipes for St. Patrick's Day!

For St. Patrick's Day every year, I post a lot of Guinness recipes. No big surprise because when I think of Ireland, I think of shamrocks, rainbows, leprechauns...and Guinness.

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

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!

***

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

Loanne Heavey Slapar with her Chocolate Guinness Cake

1/2 cup of Canola oil
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: