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PROBUS Club of Durham West- HOME
- Recipe March 2025
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GuinnessCake Recipe, Courtesy of Patricia Bolger |
Top O’ The Day to You! This “Guinness Cake” is a perfect St Patrick’s Day dessert. It is a moist, rich, dark and delicious cake with a light fluffy texture, a deep chocolate flavour and a spectacular icing. I found this recipe on one of my favourite recipe websites www.theviewfromgreatisland.com. It is naturally vegan without dairy or eggs (if you eliminate the Irish Cream buttercream icing). I send “The Big Guy” out to the Capital Letter Store for just 1 can of Guiness Draught Stout and he comes home with two or three 500 ml cans. What would you expect!!! You can substitute any other brand of stout beer, porter beer or any dark ale. The alcohol cooks out of this cake but the icing should be altered to eliminate the Irish Cream and substitute extra 10% cream if you are planning to serve this cake to children. Guinness makes a better chocolate cake as the carbonation of the beer creates bubbles in the batter that helps to leaven the cake and give that light texture and malty flavour. Stout has a higher sugar content that helps keep baked goods moist and the yeast content interacts with the baking soda causing the cake to rise more quickly. If you want a non-alcoholic product try the Guinness 0.0 that has alcohol removed by a filtration process or use a cola or root beer. It is just my kind of cake! Measure the dry; measure the wet; combine and bake. A one bowl cake! |
Dry Ingredients: 1 1/3 cup all purpose flour 1 cup granulated sugar ¾ cup unsweetened cocoa powder 1 tsp baking soda ½ tsp salt Wet Ingredients: 1 1/3 cup Guinness Dry Stout (It’s not the full can so “The Big Guy” will be hanging over your shoulder to get the dregs.) ¼ cup vegetable oil 2 tsp vanilla extract Method 1. Preheat oven to 350F. Butter a 9x9 baking pan, 9” springform pan, bundt pan or cupcake pan. I have not made a 9x13 cake but I expect it will not rise as much. 2. Measure all the dry ingredients into the mixing bowl. Push the dry cocoa powder through a screen to break up the lumps. Measure the wet ingredients and then combine wet and dry 3. Turn the batter into your pan and the recipe says to drop the pan on the kitchen counter once to… Alert the Leprechauns! 4. Bake for 30-35 minutes (cupcakes 12-15 min) or until the top is risen and a cake tester inserted in the centre comes out without obvious wet batter on it. There may be moist crumbs. You do not want to over bake this cake. Irish Cream Frosting Ingredients ¼ cup unsalted butter at room temperature 1 ½ cups powdered icing sugar 2 Tbsp Bailey’s Irish Cream 1 Tbsp cream Irish Cream Frosting Method 1. This is a half recipe for the icing. Beat the butter, sugar, Irish Cream together until smooth and judge if you need the last Tbsp of cream. 2. When the cake is completely cooled, spread the frosting on the top. 3. Serve on its own or add ice cream or a few raspberries to the plate.
“I can’t think of a better use for a can of Guinness Stout” said “The Big Guy”. |