Friday, November 22, 2013

Christmas Stout Loaf Cake and Guinness Stout Layer Cake

In many European Countries Stout Cake is a very Traditional Christmas Dessert.
I like to make recipes from other countries for Christmas.
This recipe comes from The  National Baking Society.
My choice of Stout is Guinness. You can use your favorite Stout Beer. The darker the beer, the darker the cake and that's the end result you're looking for.

Here's what you'll need:
Preheat the oven to 350 degrees
1 - large Loaf Pan, brushed well with Pan Release Mix (recipe is at the beginning of the next recipe)

Stout Cake:

4 C Flour
2 tsp Baking Soda
1 tsp Cinnamon
1 tsp ground Ginger
1/2 tsp ground cloves
2 1/4 cups dark Brown Sugar
1 large Egg
1- 12 oz. bottle of  Stout Beer

In a large bowl:
All Spices
Whisk well.

Whisk again.

Mix well to incorporate it.

Beer in a steady stream while stirring to incorporate.
Pour the batter into the pan.
Bake 40 - 50 minutes, until a toothpick in the center comes out clean.
Remove to a rack and cool for 15 minutes.
Invert the cake to the rack and cool completely.
Serve plain or with Butter.

Tightly wrap the cake in plastic wrap and store at room temperature.

Peace in the Kitchen, and a pint!

Guinness Layer Cake

Here's what you'll need:
Preheat the oven to 350 degrees.
3 - 8" X 2" Cake Pans or 2 - 9" X 2" Cake Pans brushed with Pan Release Mix. (equal amounts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.

Cake Ingredients:

2 C Guinness Stout Beer
4 sticks (32 TBS) of Butter, cubed
1 1/2 C Dark Cocoa Powder
4 C Flour
4 C Sugar
1 TBS Baking Powder
1 1/2 tsp Salt
4 Large Eggs
3/4 C Sour Cream

Icing Ingredients:

1 pound of Semi Sweet Chocolate, roughly chopped
2 C Heavy Cream
1 tsp Vanilla
2 TBS Medaglia d'Oro Espresso Coffee Powder

Cake preparation:

In a saucepan on medium heat:
Heat until the butter is completely melted.
Remove from heat
Cocoa Powder
Whisk until smooth.
Set aside to cool to room temperature.

In a large Mixing Bowl:
Baking Powder
Whisk well.
Set aside.

In a large mixing bowl:
Sour Cream
Whisk well.

Beer mixture.
Mix well by hand.

Flour mixture.
Beat on slow speed with an electric hand mixer .
Divide the batter evenly among the pans.

Bake the 8" pans for 35 minutes.
Bake the 9" pans for 45 minutes.
Bake either of them until a toothpick in the center comes out clean.

Icing preparation:

In a heatproof glass bowl:

In a saucepan on medium heat:
Heavy Cream
Simmer until warm.

Add to the Chocolate
Stir well until smooth.

Add Vanilla and Espresso Powder.
Stir until combined well.
Cover with plastic wrap and refrigerate for 2 hours.
Stir a few times.

Assemble the cake, layered with icing and topped with icing.

Peace in the Kitchen!

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