Give Me 5 Minutes, And I’ll Give You The BEST Cake Recipe In The World.
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This might sound a little stupid to some of you novice bakers but for a long time, I didn’t know that when cooked or baked, alcohol burns out of the food. I thought that there would never be any way to make this cake or any other dessert containing alcohol for my family. I mean, surely the kiddos couldn’t eat it because they’d be drunk off their rockers, right? Wrong! As I hang my head in shame for thinking such tomfoolery I have vowed to do a bit more research on these things before jumping to conclusions. LOL
See what our friends at Love Swah had to say about this decadent chocolate cake:
“I added Guinness beer to the batter of the dark chocolate cake, giving it a rich and slightly bitter depth which contrasted beautifully with the sweet Baileys cream cheese icing. This is possibly one of my favourite chocolate cakes to make now, moist and dense but not too heavy.”
When I eat this cake, I love pairing it with a big old mug of strong brewed coffee mixed with Irish Cream creamer. Totally makes the experience extra special. What will be your beverage of choice when you nosh on a slice of this super moist cake?
Ingredients
Dark Chocolate Guinness Cake
250ml Guinness beer (1 cup)
250g Land O Lakes butter (1 cup + 1 tbsp)
100g cup Hershey cocoa powder (2/3 cup)
400g caster/superfine sugar (1¾ cups)
140ml Daisy sour cream (2/3 cup)
2 Eggland’s Best eggs
1 tbsp McCormick vanilla extract
250g plain Gold Medal flour (2 cups)
2½ tsp Clabber Girl baking soda
Baileys Cream Cheese Icing
500-600g Domino powdered sugar (4-5 cups)
100g Land O Lakes butter at room temperature (1/2 cup)
250g Philadelphia cream cheese at room temperature (8oz)
4-6 tbsps Baileys Irish Cream (to taste)
Instructions
Dark Chocolate Guinness Cake
Preheat oven 180°C/350°F and butter and line a 23cm (9″) springform tin.
Melt the butter into the Guinness in a saucepan over low heat.
Whisk in the cocoa and sugar and take the saucepan off the heat.
Beat the sour cream with the eggs and vanilla in a separate bowl until combined, than add to the beer mixture.
Whisk in the flour and bicarb until combined.
Pour the cake batter into the tin and bake for an hour. The middle of the cake may still be slightly wet when you take the cake out, but it will firm up as it cools down.
Leave to cool completely in the tin as it is quite a damp cake and could collapse.
Baileys Cream Cheese Icing
Cream the butter and icing sugar together until well mixed.
Add the cream cheese in cubes slowly until incorporated.
Add in Baileys. Continue mixing for 5 minutes until the icing is light and fluffy.
Dollop lashings of the icing onto the top of the cake to recreate the froth on a glass of Guinness. If you are feeling particularly dexterous, slice the cake length-wise and fill the cake with the icing too (there will be definitely be enough icing).
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Quick Tip: Add a few chocolate shavings to the top of the cake for an exquisite presentation.
Thank you to Love Swah for this amazing dessert recipe.
42 Comments
Would love to try this recipe,
Is that Clabber Girl baking Soda or baking Powder? I’ve never seen Clabbber Girl Baking SODA that’s why I’m asking.
I am not sure if that is an error in the recipe or not.. but Clabber Girl markets baking soda as well as baking powder and corn starch.
The instructions refer to “bicarb”, which would be baking soda, so… I’d probably use my regular Arm and Hammer.
i just saw Clabber Girl Baking Soda, it’s in a green can, looks a lot like the White Baking Powder can that I have used for years…. maybe it’s new? But it’s definitely out there!
Found this: https://www.roundeyesupply.com/Clabber-Girl-Baking-Soda-5-Lb-p/de395587.htm?gclid=Cj0KCQjw8b_MBRDcARIsAKJE7lnNWDwiYKIfRBRfUa-xUeirhsdEKE1Pq0dZps_ShEi9uDZ82jJOyQkaAodDEALw_wcB&Click=7195
While the recipe states baking soda, that makes no sense and is likely why people’s cakes are sinking in the middle. Any sponge cake should either use baking powder and/or self-rising flour.
Gotta try this……man! So easy sounds like I may even make it today !
Would love to try this cake.
What size pan do you use? Is it a spring-form pan. Can I use a 9×13 or 9×9 pan? I understand the directions, but it seems, the pan information is not included.
Thanks!
23 cm (9″) spring form tin.
Yeah, it’s the CREAM CHEESE that makes that frosting…..you can vary with anything, but you can’t fake cream cheese! 🙂
Look again….the instructions say 9″ springform pan…
Says Baking SODA and “bicarb” (which would be “bicarbonate of soda”)
Maybe this info has been added recently…?
I believe its baking soda because if you read the steps in the recioe, it says add the bicarb (baking SODA.)
You explained the alcohol cooking out n the cake but what about the alcohol content of the frostng? Is is a concern for kids or non alcohol people?
Yes, and I’d actually use a rum-flavored extract if you have concerns 🙂
They have a non-alcoholic version of Bailey’s Flavoring for the ones who are concerned about the little alcohol in the frosting.
What can you sub for the Guinness?? I don’t drink beer and you can’t buy just one in the state I live in. I would not drink, say the rest of a 40 oz. either.
Anyone have any ideas??
I’m going to substitute 1/2 C applesauce and 1/2 C water for the beer. I’m sure apple cider or apple juice would work, too.
you can use malt drink
Strong Coffee should add a nice flavor.
Questions asked were actually in recipe and instructions. That makes me cautious about asking my question because I may have missed it in reading instructions 4 times. I did not see how long to bake the cake.
Thank you.
It says bake for an hour.
By the way, I found out the hard way about cream cheese. Not all cream cheese is made alike. I inadvertently picked up an off-brand of cream cheese at the store one time, because I was in a rush and the packaging looked very similar to Philadelphia Brand Cream Cheese. It did not spread like the PCC I was used to. I also noticed it had a different sheen than the PCC I was used to. I put it on a bagel and the taste and consistency was off. I left the cream cheese sitting out all that day and it never ‘softened’ like PCC. It was disgusting. Must have been pure oleocasein, or some such nonsense. There may be other brands out there as good as PCC, but I dont know which ones they would be. From here forward, my money is on PCC. I’ll NEVER buy the store’s brand of cream cheese again!
If you have a Kroger grocery store, their brand of cream cheese is as good as Philly brand.
Walmart brand works for me.
Walmart cream cheese works great has a dip, (softens lovely) so I’m thinking it would work here also.
Is that a normal amount of sugar to add to a cake. Seems like a lot.
I made same mistake with clabber girl and used powder even though I did read the add the bicarbonate part,
Just not a well written recipe in my opinion
This sounds awful… and your cake sank in the center!!!
A big NO on this one
This is a delicious cake, I have made it several times but the one thing that happens every, single, time, is it sinks in the center. I have tried everything. Cooked longer (burned the edges), turned temp down, cooked longer. Wrapped tin with the baking strips on the outside to help maintain an even temperature, tried a smaller tin, tried a larger tin, added a little more flour, a little less sugar, a little less beer, you name it, I’ve tried it, with no changes, it still sinks in the middle. I am at a loss on this one.
Have you tried an oven thermometer to see if you oven temp is correct?
If you look at the picture, it looks like it sunk in the middle also…..guess that’s why the “lashings of icing” haha Sounds delish though….I’m going to give it a go.
Have you tried cutting the top layer open in the center of cake before baking time is done? I have done this for years when I can tell the center is remaining soft.
When the surface layer is open, the center seems to bake much better.
Use a bundt pan and adjust cooking time.
You can keep your cake from sinking in the middle by cooking it in a water vath like you would a cheesecake- I have never had it sink when I did that..
That’s a yes In agreement to Lisa Swobda
I made this right away. Oh great expectations! The flavor was pretty good, and texture not bad. But it was dry. The icing was worthless. Sorry. The Baileys did nothing to add to it.
since spring form is 2 parts, how can you bake in a water bath?
”
I found this by doing a search: “And, because springform pans are notorious for leaking, we are wrapping the bottom of the pan in foil to avoid any water from seeping into the pan which would make the cheesecake crust too wet.) … Then, add about an inch of very hot water to the baking pan so it surrounds the pan.”
This cake looks delicious.
Some cheese cakes are baked in water baths, the instructions say to wrap the spring mold pan half way up with aluminum foil .