Chocolate Guinness Cake

I baked this cake for a friend of ours for his birthday that was on the Monday that just passed. Everyone that had a piece really enjoyed it and said that it was out of this world. I always get similar comments whenever I bake this cake and I am always pressured into baking it, especially by my wife who is "addicted" to anything chocolate. I sometimes wonder if she loves chocolate more than she does me.


I was reluctant to post this receipe here because unfortunately it does not belong to me. I wish it did because it raised my status in baking and cooking from average to epicness, if there is such a word. But truth be told, the receipe belongs to the fantastically delicious Nigella Lawson. I found this receipe inher book Feast: Food that celebrates life. I highly recommend you go out and purchase this book.


The photo below is proof of what was left after the birthday party. If I had a second piece, this post would not be here right now.

For the Cake

1. 250ml Guinness Beer
2. 250g unsalted butter
3. 75g cocoa
4. 400g caster sugar
5. 142ml sour cream
6. 275g plain flour
7. 2 eggs
8. 1 tbsp vanilla extract
9. 2.5 tsp bicarbonate of soda

For the Topping

1. 300g cream cheese
2. 150g icing sugar
3. 125ml double or whipping cream

Preheat the oven to 180 degrees celcius and butter and line a 23cm springform tin. pour the Guinness into a large saucepan and add butter in slices and heat until the butter is melted, at which time you should whisk in the cocoa and sugar.

Beat the sour cream with the eggs and vanilla and then pour into the saucepan with that contains the beer and butter mixture. Finally beat in the flour and the bicarb.

Pour the batter mixture into the springform tin and bake for about 45 minutes. When done remove from oven and place on a rack to cool. When totally cooled off, whip together the icing sugar, cream cheese and cream in a bowl. When it reaches a nice thick consistancy, pour the mixture onto the cake and spread it out until it resembles a pint of Guinness.

Chocolate Cake in a Jar

I found this recipe on the net and all I have to say is a very big thank you to Holly. I have made a small change concerning the ingredients and I think the finished product looks just great and makes for a fantastic gift when you are invited to dinner as an alternative to the usual bottle of wine.

This recipe yields 2 servings.

Ingredients

125g all-purpose flour
200g white sugar
2 Tbsp of semi-sweet chocolate chips
2g baking powder
1g ground cinnemon
75g butter
60ml water
15g unsweetened cocoa powder
60ml buttermilk
1 egg, beaten
3ml vanilla extract
30g finely chopped walnuts

Directions

Sterilize 2 (1 pint) straight sided wide mouthed canning jars, lids and rings by boiling for 10 minutes. Keep the lids and rings in the hot water untill needed. Preheat your oven to 165 degrees Celcius.
In a small bowl mix flour, sugar, baking soda and cinnamon. Set this mixture aside.
In a medium saucepan combine the butter, water and cocoa powder. Heat and stir until mixture is blended well. Pour this into a large bowl.
Stir in flour mixture and blend well. Add the buttermilk, egg, chocolate chips and vanilla and beat untill mixed very well. Stir in the walnuts.
Pour evenly into sterilized jars. Place the jars on a cookie baking sheet and bake for 35-40 minutes.
Using oven mitts, remove the cakes from the oven, place lids and then the rings to screw them down tightly. Listen for the jars to"ping" as they seal. If you miss it, wait until totally cooled off and press on the top of the lid. If it doesn't move at, it means that it is sealed.

Fudgy Cream Cheese Swirl Brownies

I saw this recipe on http://www.tastespotting.com/ and it was submitted by http://www.sophistimom.com/. She said that it was really easy to make and that it was not at all difficult. So I thought I'd give it a try, so during my lunch break today I decided to give it a go. I am not over exaggerating here, but it only took me 90 minutes from the second I collected the ingredients till I took out the baking dish out of the oven to complete this recipe. It really tastes devine and it definately worth trying out! I just didn't swirl it that much.

Fudgy Cream Cheese Swirl Brownies

For the brownie part:

1/2 cup (8 tablespoons or 110g) unsalted butter

1 12 ounce (340g) bag semi-sweet chocolate chips (I like Guittard or Ghriadelli)

1 1/4 cups (275g) sugar

3/4 teaspoon salt

3 large eggs, at room temperature

3/4 cup (110g) unbleached all-purpose flour

2 teaspoons pure vanilla extract

For the cream cheese part:

1 8 ounce (225g) package cream cheese, at room temperature

1/2 cup (110g) sugar

1 large egg

pinch salt

1 teaspoon pure vanilla extract

1 tablespoon unbleached all-purpose flour

1. Preheat oven to 325 degrees (165 degrees Celsius). Line bottom and sides of an 8-inch square baking pan with parchment paper. Set aside.
2. Place butter and 1 1/2 cups (255g) chocolate chips in a medium microwave safe bowl. (Reserve the other 1/2 cup [85g] chips for later.) Microwave on high for 1 minute. Stir. Microwave for thirty second intervals, stirring after each, until completely melted.
3. Whisk in sugar and salt until smooth; whisk in eggs and vanilla. Gently fold in flour just until smooth (do not over mix). Fold in remaining 1/2 cup (85g) chocolate chips
4. Spread batter evenly in prepared pan. Set aside.
5. Microwave cream cheese in a small bowl for 30 seconds. Whisk in sugar, egg, salt, vanilla, and flour. Pour over chocolate mixture. Take a spoon and pull chocolate mixture up from the bottom of the pan in about 4 or 5 different places and then, with a spoon or knife, create a swirled effect.
6. Bake for 60 to 70 minutes, or until a toothpick inserted in center comes out with a few moist crumbs attached. Allow to cool completely in pan. (After about 45 minutes, I toss mine in the freezer for 30 minutes to help it along. This will also help solidify the chocolate chips, giving the brownies a nice crunch.)
7. Use parchment paper to lift from pan; peel off and discard. Cut into 16 squares.