CHOCOLATE MOLASSES RECIPES

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CHOCOLATE GUINNESS CAKE RECIPE - NYT COOKING



Chocolate Guinness Cake Recipe - NYT Cooking image

For me, a chocolate cake is the basic unit of celebration. The chocolate Guinness cake here is simple but deeply pleasurable, and has earned its place as a stand-alone treat.

Provided by Nigella Lawson

Total Time 1 hours 15 minutes

Yield One 9-inch cake or 12 servings

Number Of Ingredients 13

Butter for pan
1 cup Guinness stout
10 tablespoons (1 stick plus 2 tablespoons) unsalted butter
3/4 cup unsweetened cocoa
2 cups superfine sugar
3/4 cup sour cream
2 large eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
2 1/2 teaspoons baking soda
1 1/4 cups confectioners' sugar
8 ounces cream cheese at room temperature
1/2 cup heavy cream

Steps:

  • For the cake: heat oven to 350 degrees. Butter a 9-inch springform pan and line with parchment paper. In a large saucepan, combine Guinness and butter. Place over medium-low heat until butter melts, then remove from heat. Add cocoa and superfine sugar, and whisk to blend.
  • In a small bowl, combine sour cream, eggs and vanilla; mix well. Add to Guinness mixture. Add flour and baking soda, and whisk again until smooth. Pour into buttered pan, and bake until risen and firm, 45 minutes to one hour. Place pan on a wire rack and cool completely in pan.
  • For the topping: Using a food processor or by hand, mix confectioners' sugar to break up lumps. Add cream cheese and blend until smooth. Add heavy cream, and mix until smooth and spreadable.
  • Remove cake from pan and place on a platter or cake stand. Ice top of cake only, so that it resembles a frothy pint of Guinness.

Nutrition Facts : @context http//schema.org, Calories 511, UnsaturatedFatContent 8 grams, CarbohydrateContent 66 grams, FatContent 26 grams, FiberContent 3 grams, ProteinContent 6 grams, SaturatedFatContent 15 grams, SodiumContent 358 milligrams, SugarContent 46 grams, TransFatContent 0 grams

CHEWY MOLASSES COOKIES RECIPE - EPICURIOUS



Chewy Molasses Cookies Recipe - Epicurious image

You know that cookie with the slightly crisp edges, chewy center, and magical ability to stay fresh for days? That's the sweet, sassy molasses talking. Lightly spiced, addictively chewy, and unapologetically molasses-y, this is our favorite version yet of the classic holiday cookie.

Provided by Alison Roman

Yield Makes 2 1/2 dozen

Number Of Ingredients 12

2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
3/4 teaspoons ground cardamom
1/2 teaspoons kosher salt
1 large egg
1/2 cup (1 stick) unsalted butter, melted
1/3 cup granulated sugar
1/3 cup mild-flavored (light) or robust-flavored (dark) molasses
1/4 cup (packed) dark brown sugar
Coarse sanding or raw sugar (for rolling)

Steps:

  • Place racks in lower and upper thirds of oven; preheat to 375°F. Whisk flour, baking soda, cinnamon, ginger, cardamom, and salt in a small bowl. Whisk egg, butter, granulated sugar, molasses, and brown sugar in a medium bowl. Mix in dry ingredients just to combine.
  • Place sanding sugar in a shallow bowl. Scoop out dough by the tablespoonful and roll into balls (if dough is sticky, chill 20 minutes). Roll in sugar and place on 2 parchment-lined baking sheets, spacing 2" apart.
  • Bake cookies, rotating baking sheets halfway through, until cookies are puffed, cracked, and just set around edges (over-baked cookies won't be chewy), 8–10 minutes. Transfer to wire racks and let cool.
  • MAKE AHEAD: Cookie dough can be made and rolled into balls 2 weeks ahead. Freeze on a baking sheet; transfer to resealable plastic bags. Let sit at room temperature 30 minutes before rolling in sugar.

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You know that cookie with the slightly crisp edges, chewy center, and magical ability to stay fresh for days? That's the sweet, sassy molasses talking. Lightly spiced, addictively chewy, and unapologetically molasses-y, this is our favorite version yet of the classic holiday cookie.
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  • MAKE AHEAD: Cookie dough can be made and rolled into balls 2 weeks ahead. Freeze on a baking sheet; transfer to resealable plastic bags. Let sit at room temperature 30 minutes before rolling in sugar.
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