Kimmys Chocolate Guinness Cake Recipes

Steps:

• Heat oven to 350 degrees.
• Butter (2) 9-inch springform pans.
• In a large saucepan, combine Guinness and butter. Place over medium heat until butter melts. Add cocoa and sugar. Whisk to blend.
• In another bowl, combine sour cream, eggs and vanilla; mix well. Add to Guinness mixture. Slowly incorporate the flour and baking soda, and whisk again until smooth. Divide into the two buttered pans, and bake until risen and firm, approximately 45 minutes.
• Place pan on a wire rack and cool completely in pan. Meanwhile, stir in a bit of cocoa powder to the vanilla frosting. Once the cakes have cooled, remove from the pans and frost the top of one of the cakes. Place the other cake on top and complete frosting the entire cake.

Steps:

• Preheat oven to 350°. Grease a 9-in. springform pan and line the bottom with parchment; set aside., In a small saucepan, heat beer and butter until butter is melted. Remove from the heat; whisk in sugar and cocoa until blended. Combine the eggs, sour cream and vanilla; whisk into beer mixture. Combine flour and baking soda; whisk into beer mixture until smooth. Pour batter into prepared pan., Bake until a toothpick inserted in the center comes out clean, 45-50 minutes. Cool completely in pan on a wire rack. Remove cake from the pan and place on a platter or cake stand. , In a large bowl, beat cream cheese until fluffy. Add confectioners' sugar and cream; beat until smooth (do not overbeat). Frost top of cake. Refrigerate leftovers.

Steps:

• 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.
• For the topping: Using a food processor or by hand, mix confectioners' sugar to break up lumps. Add cream cheese and blend until smooth. Add heavy cream, and mix until smooth and spreadable.
• Remove cake from pan and place on a platter or cake stand. Ice top of cake only, so that it resembles a frothy pint of Guinness.

Steps:

• Preheat oven to 350°F.
• Butter a 9-inch springform pan and line bottom with parchment paper.
• Pour Guinness into a large saucepan, add butter and heat until melted.
• Whisk in cocoa powder and sugar.
• In a small bowl, beat sour cream with eggs and vanilla and then pour into brown, buttery, beery mixture and finally whisk in flour and baking soda.
• Pour cake batter into greased and line pan and bake for 45 minutes to an hour (Check at 45 minutes for doneness, poking a skewer in center).
• Leave to cool completely in the pan on a cooling rack, as it is quite a damp cake.
• When cake is cold, gently peel off parchment paper and transfer to a platter or cake stand.
• Icing.
• 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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch cake pan with parchment paper; grease parchment paper.
• Combine stout beer and butter in a large saucepan over medium-low heat; heat until butter melts and beer looks glossy, 3 to 5 minutes.
• Remove beer mixture from heat; whisk in sugar and 3/4 cup plus 2 tablespoons cocoa powder until dissolved and smooth. Whisk in 1/2 cup plus 2 tablespoons sour cream. Mix in eggs and vanilla extract until well blended. Add baking soda; mix in flour gradually until batter thickens and no lumps remain, about 5 minutes.
• Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool cake before serving, at least 4 hours.

Steps:

• To make the cake-----------.
• Grease and line two 8-inch cake pans, and preheat the oven to 350F degrees.
• Cream butter and sugar together.
• Gradually beat in the eggs.
• Sift the flour, baking powder and baking soda into a separate bowl.
• Stir Guinness into cocoa.
• Carefully fold in alternate quantities of flour and cocoa to butter/sugar mixture.
• Spread mixture into pans and bake for 30-35 minutes.
• Leave to cool in pans for 5 minutes before turning out.
• To make the icing---------.
• Melt chocolate with Guinness, and then beat in butter and leave to cool a little before beating in icing sugar.
• Remove ¼ of icing and stir in chopped walnuts.
• When icing has cooled to a spreadable consistency, sandwich cake with walnut icing and use rest for top and sides.
• Decorate with walnut halves and grated chocolate.

Steps:

• Preheat the oven to 355°F, and grease and line a 9″ springform pan.
• Pour the Guinness into a large saucepan, and add the sliced butter. Heat until the butter is melted, and remove the saucepan from the heat. Whisk in the cocoa and sugar.
• Beat the sour cream with the eggs and vanilla in a bowl or mixer; then pour the chocolate mixture into the sour cream mixture and blend.
• Finally beat in the flour and baking soda.
• Pour the batter into a the springform pan, bake for 50-60 minutes (touch the top of the cake to test, it will spring back when touched if done). Leave to cool completely in the pan.
• For the icing: Beat the powdered sugar into the cream cheese. Add the cream, and beat again until it's spreadable. Ice the top of the cake only (so it looks like the frothy top of a glass of Guinness).