labellevie girl

Musings & Daily Inspiration From a Stationery Designer *with a sprinkle of cupcake recipes

Tag: recipe

Guinness Does Dessert

In lieu of St. Patty’s Day and my love for everything cupcakes and chocolate, I thought I would share this delicious recipe from The Kitchen Sink and Suzanne Goin via The Boston Globe for all of the cooks out there on this beautiful Saturday afternoon!

Chocolate Stout Cake

Butter (for the pan)
2 cups flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup Guinness stout
1 cup molasses
1 1/2 teaspoons baking soda
4 eggs
1/2 cup granulated sugar
1/2 cup dark-brown sugar
1 cup vegetable oil

Set the oven at 350 degrees. Lightly butter a 9-inch Bundt pan.*

In a large mixing bowl, sift together the flour, cocoa powder, baking powder, cloves, cinnamon, and nutmeg.

In a large saucepan, combine the stout and molasses. Whisk them over medium-high heat until they come to a boil. Remove from the heat, and whisk in baking soda (it will foam dramatically).

In another large mixing bowl, whisk the eggs with the granulated and brown sugars until well combined. Whisk in the oil, then the molasses mixture.

Slowly pour the molasses mixture into the flour mixture, whisking slowly until just incorporated. Pour the batter into the pan.

Bake the cake for 30 minutes or until a skewer inserted into the center comes out mostly clean.

Nigella Lawson’s cream cheese frosting is recommended to top these off:

Cream Cheese Frosting
8 ounce cream cheese
1 cup confectioners’ sugar
½ cup heavy cream

Place cream cheese and confectioners’ sugar in a mixing bowl, and whip with an electric beater, until smooth (You may also do this with a food processor.).

Add cream and beat again until you have a spreadable consistency.

Ice top of cake, starting at middle and fanning out, so that it resembles the frothy top of the famous pint.
* As noted in the post, I made cupcakes with the batter. I filled 12 standard size cups and 24 mini cups and had only about 1/4 cup of batter leftover (max). I filled the cups a little more than halfway full and that worked out well.

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This one takes the cake

I found this recipe of Nigella Lawson on www.thekitchn.com. I think every holiday should have a recipe that incorporates chocolate cake in the theme… and this one takes the cake!

Chocolate Guinness Cake
From Feast by Nigella Lawson (reprinted in the New York Times on 12/8/04)
Yield: One 9-inch cake (12 servings)
For the cake:
Butter for pan
1 cup Guinness stout
10 tablespoons (1 stick plus 2 tablespoons) unsalted butter
3/4 cup unsweetened cocoa
2 cups superfine sugar (I have used regular granulated sugar with no ill effects)
3/4 cup sour cream
2 large eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
2 1/2 teaspoons baking soda
For the topping:
1 1/4 cups confectioners’ sugar
8 ounces cream cheese, at room temperature
1/2 cup heavy cream
For the cake: Heat oven to 350 degrees. Butter a 9-inch springform pan and line with parchment paper. In a large saucepan, combine Guinness and butter. Place over medium-low heat until butter melts, then remove from heat. Add cocoa and superfine sugar, and whisk to blend. In a 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 a wire rack and cool completely in pan.

Original blog post and picture inspiration courtesy of: http://www.thekitchn.com/thekitchn/recipe-nigella-lawsons-chocolate-guinness-cake-079475

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