Post by Chuckie on Mar 13, 2021 15:14:52 GMT -5
This cake is absolutely DECADENT, and a HIT @ every gathering we go to!!! Tonight we're watching "The Waking of Ned Devine" on the big screen @ KofC, to kick off Saint Patrick's Week. Monkey suggested that "I" bake this for the gathering. I was searching recipes on my phone for it out in the kitchen, was then I realized I hadn't posted. At any rate, here 'tis, w/Irish measurements too on the ass-end. Again, V-E-R-Y rich and chocolatey! And I can't give credit for the recipe, as I've had it for so long, I don't remember from where I GOT it!!
CHEERS!
Chuckie
GUINNESS CAKE
250 g (1 c. and 2 tbsp) unsalted butter
250 ml (1 c.) Guinness (the rest of the pint is for the COOK!)
75 g Dutch process cocoa ( 3/4 c.), sifted
275 g (2 + 1/4 c.) all purpose flour, sifted
2 tsp. baking soda
400 g (2 c.) sugar
2 medium eggs
150 ml (2/3 c.) sour cream
1 tbsp. good quality vanilla extract
300 g (1 + 1/3 cup) cream cheese
150 g (1+1/2 c.) powdered sugar, sifted
150 ml (2/3 c.) cream, whipped
Preheat oven to 180C/350F.
1. Add butter, cocoa and Guinness to a saucepan. Warm over a medium heat and stir until melted. Set aside for 5 to 10 minutes to cool slightly.
2. Add flour, baking soda and sugar to a large mixing bowl and mix together well. Pour in the Guinness/cocoa/butter mixture, lightly combine, add the vanilla, eggs and sour cream and beat everything together until well combined. The batter should be thick and dark chocolate in color.
Frosting Instructions
1. Place the cream cheese into the bowl of a mixer and beat on a low-medium speed using a whisk attachment (I find a paddle attachment tends to over-beat the cheese). Whisk until the cheese is smooth and there are no big lumps remaining.
2. Gradually, using a large spoon, add in the sifted powdered sugar and beat gently to combine. After 2 to 3 minutes, stop the machine, scrape any excess frosting from the sides of the bowl and beat on medium speed until lump free.
3. Remove bowl from mixer and gently fold in the whipped cream, mixing to fully combine.
CHEERS!
Chuckie
GUINNESS CAKE
Cake Ingredients
250 ml (1 c.) Guinness (the rest of the pint is for the COOK!)
75 g Dutch process cocoa ( 3/4 c.), sifted
275 g (2 + 1/4 c.) all purpose flour, sifted
2 tsp. baking soda
400 g (2 c.) sugar
2 medium eggs
150 ml (2/3 c.) sour cream
1 tbsp. good quality vanilla extract
Frosting Ingredients
150 g (1+1/2 c.) powdered sugar, sifted
150 ml (2/3 c.) cream, whipped
Instructions
1. Add butter, cocoa and Guinness to a saucepan. Warm over a medium heat and stir until melted. Set aside for 5 to 10 minutes to cool slightly.
2. Add flour, baking soda and sugar to a large mixing bowl and mix together well. Pour in the Guinness/cocoa/butter mixture, lightly combine, add the vanilla, eggs and sour cream and beat everything together until well combined. The batter should be thick and dark chocolate in color.
3. Pour into a greased and lined 10″ angel food pan (or another straight-sided tube pan) and cook in the oven for 1 hour to 1 hour 15 minutes, or until a skewer comes out clean from the centre of the cake. (I use Bakers Joy w/Flour to spray the pan with, as this is another "sticker". Have YET to lose a cake using BJwF--touch wood! And mine was DONE in an hour today using the pan as shown from cake below) *Note: This cake is very moist inside, so use your judgment regarding the skewer test. Do not leave in the oven until the cake has totally dried out — cook long enough so there is no uncooked cake on the skewer but there may be a few moist crumbs sticking to it after an hour of cooking.
4. Leave to cool for 10 to 15 minutes before removing from the cake tin and placing on a wire wrack to cool completely. (I would gently run a rubber spatula along the sides b4 inverting--again, it likes to stick. And note the intricate designs in the cake below, so that is a TRUE testament to Baker's Joy how it came outta the pan!!)
Frosting Instructions
2. Gradually, using a large spoon, add in the sifted powdered sugar and beat gently to combine. After 2 to 3 minutes, stop the machine, scrape any excess frosting from the sides of the bowl and beat on medium speed until lump free.
3. Remove bowl from mixer and gently fold in the whipped cream, mixing to fully combine.
4. Place cooled cake on a cake stand and add the frosting, spreading out just to the edge without going over the side (never go over the sides of the cake) until the cake resembles a pint of the creamy black stuff! The idea is to capture the essence and simplicity of a pint of Guinness. Sláinte!
Here 'tis, fresh outta one of me specialty pans Monkey bought me:
And after frosting, supposed to look like a fresh, frothy draft Guinness...