You can drink Guinness for the best St. Patrick day and can eat (as a cake!)



Why is it working

  • Builting the Guinness Extra thick beer, it creates a bitter sweet and deeply flavored dessert in both cake cells and syrup.
  • It holds the cake wet with a guinness syrup and strengthens the thick taste in the dessert.
  • The malt milk powder brings a salty depth to the vanilla frost.

There are a lot of iterations in the chocolate cake and I love them all. Could you give me the flourless chocolate cakethe chocolate mug cakeor the SOAnd I'd be happy to dig into each one. However, there is one I can't really enjoy: Guinness-Chocolate Cake. I almost never think about making it unless St. Patrick's day is around the corner and I don't meet it often in bakeries or restaurants. The cake has an incredibly wet and rich, deep chocolate flavor, complemented by beer malfunction, spicy overtones.

Below the inserted chocolate cake recipe comes from Birmingham, a Alabama -based Test Kitchen colleague Jasmine Smith– The flat cake is balanced, with plenty of flavors of both chocolate and beer, and the frost of malt vanilla gives enough sweets – the creamy frosty spectacle visually triggers the thick, creamy head in a properly poured thick. This is how you can make it.

4 tips to make a fine Guinness-Chocolate sheet

Use Guinness Extra Stout if possible. Guinness sells several types of beer; In the United States, they sold in bottles with an extra thickness with smooth, creamy, tasty coffee, which complements the chocolate in the cake. Here we use a bottled Guinness Extra thick, which has less water, more concentrated fried barley taste and remaining sugar than the Guinness sketch sold in cans. If you do not find any Guinness Extra Stout, Dragon Thick or Left Brewery Break, both have similar taste profiles and would be good substitutes.

Heat the beer. Some chocolate cake recipe, for example Devil's Food CakeCall the cocoa powder and chocolate to mix in hot water or coffee. Here we use a beer that is boiling and promotes the dissolution of cocoa powder.

Brush the cake with a guinness syrup with a brush. Keeping the cake wet, make a simple syrup by mixing the guinness, sugar and instant espresso powder in a pan on the stove and brush the cake. Not only does it help the cake to stay softer for a longer period of time, it also gives the cake a further thick taste (most alcohol cooked).

Fill a malt vanilla frost. Cream cheese helps to stabilize frost and give it a rich, creamy texture. Built -in malt milk It gives it a fine nut and salty depth; The ingredient is made from the barley, which is malt – soaking, germination and drying eyes – which gives it distinctive ground. Malat particles are often used for brewing beer, and since most of the guinness taste comes from malt barley, the frosty couple is wonderfully with the cake and improves the bitter sweet taste of hops and chocolate. If you like malt milk powder as much, you probably want to eat frost on its own. Don't forget to leave some on the cake.

This recipe was developed by Jasmine Smith; The header was written by Genevieve Yam.

You can drink Guinness for the best St. Patrick day and can eat (as a cake!)


Cooking method
(Keep on the screen awake)

To the cake:

  • Salted butterTo grease the pan

  • 1 cup (240 ml) Guinness Extra thick beer (See notes)

  • 2 1/4 ounce unspecified natural cocoa powder (65 g; 3/4 cup), plus even to the pan

  • 7 3/4 ounce universal flour (224 g; 1 3/4 cup)

  • 10 1/2 ounce crystal sugar (300 g; 1 1/2 cup)

  • 1 1/2 teaspoon baking powder

  • 1 1/2 teaspoon soda

  • 1 teaspoon Diamond crystal kosher salt; For table salt, use half a quantity

  • 2 large egg

  • 1 cup (240 ml) full milk

  • 1/2 cup (120 ml) vegetable oil

  • 2 teaspoon vanilla

For Guinness Syrup:

  • 1 cup (240 ml) Guinness Extra thick beer

  • 3 1/2 ounce granulated sucar (100 g; 1/2 cup)

  • 1/2 teaspoon immediate espresso

For malate vanilla freezing:

  • 4 ounce (113 g) cream cheesesoftened

  • 5 1/4 ounce crystal sugar (150 g; 3/4 cup)

  • 3/4 ounce malt milk (22 g; 2 tablespoon)

  • 2 1/2 cup (591 ml) heavy cream

  • 1 teaspoon vanilla

  • 1/2 teaspoon Diamond crystal kosher salt; For table salt, use half a quantity

  1. To the cake: Set the baking rack to the middle position and heat to 175 ° C to 350 ° F. Lubricate a 10-inch 15-inch baking sheet, or 9 to 13-inch baking pots with butter and powder, cocoa powder, shaking excess. (See comments.)

    Serious Eats / Hannah Huffman


  2. In a small pan, cook the beer over medium heat; Remove from the fire and set aside. Meanwhile, in a large bowl, whisk in flour, sugar, cocoa, baking sheet, baking soda and salt.

    Serious Eats / Hannah Huffman


  3. Add eggs, milk, oil and vanilla to the mixture of flour; Stir until combined well and remain strips. Gradually pour the heated beer into the dough and whisk it to connect it. (The dough will be thin.) Pour the dough into the prepared pan.

    Serious Eats / Hannah Huffman


  4. Bake until the center-to-to-to-tooth piss or cake test is clean and the cake springs will not arrive when they are carefully touched for 25-30 minutes. Remove from the oven and cool in a pan for approx. 1 hour wire holder.

    Serious Eats / Hannah Huffman


  5. While the cake cools down, make the guinness syrup: In a small frying pan, whisk beer, sugar and espresso granules. Allow to cook over medium heat; Cook, often while mixing until the sugar is dissolved, approx. 2 minutes. Remove from the fire.

    Serious Eats / Hannah Huffman


  6. With a fork, plug in the cooled cake. The dough brush helps brush cake with syrup until all liquids are absorbed. (You may seem like a lot of liquid, but the cake soaks everything.)

    Serious Eats / Hannah Huffman


  7. For malate vanilla freezing: In the scaffolding bowl with a scrap member, the cream cheese, the sugar, the malt milk powder, the vanilla and the salt, until smooth with a smooth, elastic spatula, scrape the bowl and vert, as needed, approx. For 1 minute. Increase the speed to high, then gradually add heavy cream until the mixture is smooth and medium rigid peaks for 5-6 minutes. (Alternatively, freeze can be prepared in a large bowl with an electric hand mixer.)

    Serious Eats / Hannah Huffman


  8. Share the frosty cake using a flexible spatula or offset spatula. Cool and adjust to the refrigerator, approx. 1 hour.

    Serious Eats / Hannah Huffman


Special equipment

10-15-inch rim baking sheet, small pan, whiskToothpick or cake tester, dough pack, rack mixer or electric hand mixerFlexible spatula or offset spatula

Note

Be sure to use bottled Guinness Extra thick beer with less water, more concentrated fried barley taste and remaining sugar than the guinness sketch sold in cans. If you do not find any Guinness Extra Stout, Dragon Thick or Left Brewery Break, both have similar taste profiles and would be good substitutes.

If you use a 9-inch baking dish, you may need to increase the baking time by 3-5 minutes.

Dark brown sugar can be replaced by granulated sugar in both cake and syrup, which gives the dessert deeper caramel notes.

Make-Head and Storage

The cake can be baked up to one day before; They have cooled down once, wrap the cake in plastic and can be stored at room temperature. The syrup can be produced up to 3 days earlier and can be cooled in airtight container. You can produce sugar glaze up to 3 days earlier and cooled in airtight container; Fold it into the rack mixer bowl equipped with a rowing or a large bowl with an electric mixer before spreading to the cake.

The matte cake can be covered with plastic packaging and cooled for 2-3 days.

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