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226 – Guinness Chocolate Cake

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Cake Ingredients

  • 250 g (1 c. and 2 tbsp) unsalted butter
  • 250 ml (1 c.) Guinness
  • 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

  • 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.
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.*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.  [Please note:  Katie baked this in an 8.5″ x 3.5″ pan.  If you make this in a regular angel food cake pan, you should start checking for doneness at least 15 minutes early.]
4. Leave to cool for 10 to 15 minutes before removing from the cake tin and placing on a wire wrack to cool completely.

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.
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.


Persian jewel cheesecake

16 Fév

For a 10″ Cake:

Toast 1 cup pistachios in 350 oven for 15-20 minutes. Cool, and coarsley grind. Crush cookies to make about 1 1/2 cups. Add 1 tsp. ground cardamom. Add a few TB melted butter to slightly moisten the dry mixture–not too much, you don’t want it greasy…just enough to hold together. Press in the bottom and a small way up the edge of a springform pan. Bake in a 350 oven for 5 minutes-take out-cool.


  • 20 oz. cream cheese
  • 24 oz. sour cream
  • 3 eggs

*All at room temperature.

Cream (do not use a mixer, blender, or any other electrical device) by hand with spatula (rubber-silicone) the cream cheese, and 1 cup sugar. After nicely incorporated, add the eggs one at a time (after each one is incorporated). Add 1 TB. of your flavoring – I used vanilla extract, and 1 TB of lime zest. Fold in your sour cream. Pour in your crust. Have your oven pre-heated to 300 F, and place a pan of hot water on the bottom shelf to keep moisture in the oven.

**Now I layered some sour cherry jam dolloped around, after pouring in a little batter first. I had also soaked some dried sour cherries in Pama pomegranate liquor over night, and added them to the top with some whole roasted pistachios. Bake around 1 hour, check after 50 minutes. The center of the cake should still be a bit wavy in the very center – it will be cooked safely, and firm up upon a 6, or more hour chill in the fridge. After taking it out of the oven, run a thin bladed knife around the edges to loosen the skin. Cool out of a draft until touchable-then refrigerate.