Guinness chocolate cake is a popular recipe that combines the rich flavor of chocolate with the bitter taste of Guinness beer. The beer is often used in the cake batter and the frosting to add a unique flavor and moistness to the cake. Some variations of the recipe also include espresso or coffee to enhance the chocolate flavor. It is a popular dessert often served during St. Patrick's day or any special occasion.
Moist Chocolate Cake
A Sponge mixture Guinness Chocolate Cake is a type of cake that combines the flavors of chocolate and Guinness stout beer. The sponge mixture, or batter, for the cake, may include ingredients such as flour, sugar, eggs, cocoa powder, and Guinness. The cake is typically baked in the oven and can be served with frosting or icing made from ingredients such as butter and chocolate. Some variations of the recipe might include additional ingredients such as coffee, vanilla extract, or nuts.
Core ingredients
-Flour
-Sugar
-Eggs
-Cocoa powder
-Guinness (or another type of stout beer)
-Baking powder
-Salt
Some variations of the recipe may also include additional ingredients such as coffee, vanilla extract, or nuts. These ingredients are often used to enhance the flavor and texture of the cake.
It is important to note that ingredients can vary depending on personal preference and recipe variations.
Bake and cool Guinness Chocolate Cake
If you're Irish, you know that nothing says Happy St. Patrick's Day like a slice of moist Guinness chocolate cake. And if you're not Irish but care about delicious food, this is the recipe for you! Adding Guinness to the batter makes this cake not only pleasantly puckery but also wonderfully rich and fudgy. The combination of chocolate ganache and fluffy whipped cream makes it a decadent treat that will have everyone at your holiday party begging for seconds (or thirds). So whether it's Saint Paddy’s or just an ordinary day in March, this dessert will make any occasion a little more special.
Frosting decoration
There are several frosting options that can be used to decorate a Guinness Chocolate Cake. Some popular choices include:
Chocolate Frosting: This can be made by mixing cocoa powder, butter, powdered sugar, and heavy cream together until smooth. It can be spread over the cooled cake and can also be used to pipe decorations on top.
Cream Cheese Frosting: This frosting is made by blending cream cheese, butter, powdered sugar, and vanilla extract together. It has a tangy flavor that pairs well with the rich chocolate and stout flavors of the cake.
Whiskey Buttercream Frosting: This frosting is made by mixing butter, powdered sugar, and Irish whiskey together. It's a classic option that adds a boozy kick to the cake.
Whipped Cream: This is a light and airy option that can be whipped up with heavy cream, powdered sugar, and vanilla extract. It's a great option if you want to keep the cake light and not too sweet
When decorating the cake, you can be as simple or as elaborate as you like. Some easy decoration options include drizzling chocolate ganache over the top of the cake or adding a sprinkle of cocoa powder or chopped nuts on top of the frosting.
You can also be more elaborate like making chocolate shavings or chocolate curls on the top of the cake or using a piping bag to make designs on the top or the side of the cake.
Note: Be aware that the taste of the frosting should complement the taste of the cake not overpower it.
Ingredients:
- 1 cup (240ml) Guinness stout beer
- 1 cup (2 sticks/225g) unsalted butter
- ¾ cup (65g) unsweetened cocoa powder
- 2 cups (400g) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups (250g) all-purpose flour
- 2 teaspoons baking soda
Directions:
Preheat the oven to 350°F (175°C) and grease and line a 9-inch cake pan with parchment paper.
In a saucepan, melt the adulation over medium heat. Once the butter is melted, remove the pan from the heat and stir in the cocoa powder and sugar until well combined.
Whisk in the eggs, one at a time, followed by the vanilla excerpt.
In a separate coliseum, combine the flour and baking soda pop.
Gradationally add the dry constituents to the wet constituents and mix until just combined.
Slowly pour in the Guinness, stirring until the batter is smooth.
Pour the batter into the set cutlet visage and singe for 35- 40 twinkles or until a toothpick fitted into the center of the cutlet comes out clean.
Let the cutlet cool in the visage for 10 twinkles, also remove it from the visage and transfer it to a line rack to cool fully. Once the cutlet has cooled, you can frost or ice it as asked.
Note: You can also use a bundt pan instead of a regular cake pan for a change of presentation.
This recipe makes a moist and flavorful cake that combines the rich chocolate and stout flavors of Guinness. You can add the frosting of your choice for decorating and enjoy it with a cold glass of Guinness.
