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  • Chocolate Guinness Cake Recipe - NYT Cooking

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    Michelle Jacobs
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    This chocolate Guinness cake recipe yields one 9-inch cake. It uses Guinness stout, butter, cocoa powder, sugar, sour cream, eggs, and flour. The cake is baked for 45 minutes to 1 hour, then refrigerated for 2 days before topping with a cream cheese frosting made from confectioners' sugar, cream cheese, and heavy cream. The frosted cake resembles a frothy pint of Guinness stout.

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    This chocolate Guinness cake recipe yields one 9-inch cake. It uses Guinness stout, butter, cocoa powder, sugar, sour cream, eggs, and flour. The cake is baked for 45 minutes to 1 hour, then refrigerated for 2 days before topping with a cream cheese frosting made from confectioners' sugar, cream cheese, and heavy cream. The frosted cake resembles a frothy pint of Guinness stout.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    6K views1 page

    Chocolate Guinness Cake Recipe - NYT Cooking

    Uploaded by

    Michelle Jacobs
    This chocolate Guinness cake recipe yields one 9-inch cake. It uses Guinness stout, butter, cocoa powder, sugar, sour cream, eggs, and flour. The cake is baked for 45 minutes to 1 hour, then refrigerated for 2 days before topping with a cream cheese frosting made from confectioners' sugar, cream cheese, and heavy cream. The frosted cake resembles a frothy pint of Guinness stout.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
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    of 1

    3/14/22, 11:39 AM Chocolate Guinness Cake Recipe - NYT Cooking

    Chocolate Guinness Cake


    By Nigella Lawson

    YIELD One 9-inch cake or 12 servings

    TIME 1 hour 15 minutes

    For me, a chocolate cake is the basic unit of celebration. The chocolate Guinness cake here is simple but deeply
    pleasurable, and has earned its place as a stand-alone treat.

    For maximum cake moisture & density, pre-bake, and refrigerate the cake two days before icing it.

    INGREDIENTS PREPARATION

    FOR THE CAKE: Step 1


    For the cake: heat oven to 350 degrees. Butter a 9-inch springform
    Butter for pan pan and line with parchment paper. In a large saucepan, combine
    1
    cup Guinness stout Guinness and butter. Place over medium-low heat until butter
    melts, then remove from heat. Add cocoa and superfine sugar, and
    10
    tablespoons (1 stick plus 2
    whisk to blend.
    tablespoons) unsalted butter
    ¾
    cup unsweetened cocoa Step 2
    2
    cups superfine sugar In a small bowl, combine sour cream, eggs and vanilla; mix well.
    ¾
    cup sour cream Add to Guinness mixture. Add flour and baking soda, and whisk
    again until smooth. Pour into buttered pan, and bake until risen and
    2
    large eggs
    firm, 45 minutes to one hour. Place pan on a wire rack and cool
    1
    tablespoon vanilla extract completely in pan.
    2
    cups all-purpose flour
    Step 3
    2 ½
    teaspoons baking soda
    For the topping: Using a food processor or by hand, mix
    FOR THE TOPPING: confectioners' sugar to break up lumps. Add cream cheese and blend
    until smooth. Add heavy cream, and mix until smooth and
    spreadable.
    1 ¼
    cups confectioners' sugar
    8
    ounces cream cheese at room Step 4
    temperature
    Remove cake from pan and place on a platter or cake stand. Ice top
    ½
    cup heavy cream of cake only, so that it resembles a frothy pint of Guinness.

    PRIVATE NOTES

    Leave a Private Note on this recipe and see it here.

    https://cooking.nytimes.com/recipes/1875-chocolate-guinness-cake 1/2

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