Dark Chocolate Guinness Cake with Bailey’s Buttercream. Makes an 8″ layered cake So here we are, cooking the world A-Z… and I come across this epic Irish cake.
I make this adaptation and… just like that – my life is complete. I don’t have time to do my hair or makeup, but – I promise you – I’ll always have time for this cake. It’s rich and dark, like an Irish sky at midnight… brightened by sweet, sweet Bailey’s buttercream, which gilds everything like moonlight. The perfect pair. Especially for breakfast. (Possibly with a big cup of Irish coffee). Don’t worry – the alcohol cooks off, and the Bailey’s frosting? So, go for it, take a bite of Irish nighttime. NOTE: You may find it easiest to bake the cake and do the frosting “crumb coat” one day, then the next day decorate it with the final layer of frosting. Update, March 2013: I added more powdered sugar to counterbalance all that butter. Update, March 2014: Want to learn how to serve this cake in a beer mug? Ingredients: For the buttercream: Method: Blarney Castle.
Then, preheat the oven to 350F. Guinness Chocolate Cheesecake. St.
Patrick's day is coming up and this weekend I started working on my meal plan. Normally I do not start with the dessert but when I came across this recipe for a Guinness chocolate cheesecake I knew that I would be making it immediately. Last year I made a Guinness chocolate cake and I discovered that the combination of Guinness and chocolate is a wonderful one and I could not resist using it in one of my favourite treats, a cheesecake! This recipe for the Guinness chocolate cheesecake is a pretty basic chocolate cheesecake recipe with the addition of the Guinness but the similarities stop there. The addition of the Guinness changes the texture and properties of the cheesecake making it more souffle like.
The Guinness chocolate cheesecake is a moist one as might be expected with all of the extra liquid provided by the Guinness but it is also nice and light and creamy. Everyday chocolate cake. Chocolate gets stiffed every summer in my kitchen and this one has been no different.
Apparently, the only time I have come near chocolate with a ten foot pole this summer was more than six weeks ago, when I made some impromptu chocolate doughnut holes in the lull between rhubarb/strawberry season and every awesome fruit since. And I love chocolate like some people love bagels. This isn’t right. It’s just that every time I think about making something with chocolate in it, I push it back to the fall, and then the winter. How boring I have become since I started aligning my cooking with the seasons! I almost felt like I was cheating on my berries and stone fruits when I made this simple chocolate cake this week, save one thing: this isn’t a dead-of-winter, blanket-of-snow, stuck-inside kind of chocolate cake. Everyday Chocolate Cake Adapted from Magnolia Bakery At Home Preheat the oven to 325°F. Pour the batter into the prepared loaf pan. The Best Chocolate Cake.
The Best Chocolate Cake is combines cocoa and coffee to create a chocolate lover’s dream.
The rich buttercream frosting makes it perfect! We’re a family that loves to double down on chocolate. Peanut butter is a favorite, too, and my No Bake Cookies combine both with oatmeal. But since there was a birthday, I felt like I really needed cake. Deep, dark, chocolate cake. For birthdays, we have to do it up right by making my version of cake bliss. My family enjoys watching me flit from one thing to another like I’m their own personal reality show for entertainment. They love to point out when my missing spatula can be found at the computer desk, or my phone in the pantry, and helpfully letting me know that the oven timer has dinged at least 15 times.
I also like to do things in excess – you know a little mound of frosting will never do in this household. I need to swirl on a pile of it on top, and then top it off with ganache just for the fun of it. Yield: 8 servings Prep Time: 25 minutes.