FOIL CAKE PAN RECIPES
WHIPPING CREAM POUND CAKE RECIPE FOR DECADENT DESSERTS ...
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CHOCOLATE GUINNESS CAKE | JAMIE OLIVER RECIPES
With a heady mix of Guinness and chocolate, this cake is a grown-up treat. Rich and dark, the velvety bitterness of the Guinness brings out the flavour of the chocolate, so it packs a punch, while lending the sponge a subtle tang. The richness is balanced by the sweetness of the sour cream icing, which makes the cake look like the famous Irish stout – black with a creamy head. Cheers!
Total Time 1 hours 10 minutes
Yield 10
Number Of Ingredients 10
Steps:
- Cube the butter and chop the chocolate.
- Put the butter and chocolate in a heatproof bowl over a pan of simmering water and allow to melt. Remove from the heat and let it cool to room temperature.
- Stir in the Guinness – don’t worry if it seizes or splits, it’ll come back together when mixed with the other ingredients.
- Preheat the oven to 180°C/350°F/gas 4. Grease a 23cm cake tin with butter.
- In a medium bowl, mix the flour, cocoa and baking powder until combined.
- In another bowl, beat the eggs and sugar for about 3 minutes with an electric mixer until fluffy.
- Beat half the chocolate mixture into the eggs until combined. Add half the flour, then combine again. Repeat with the remaining flour and chocolate.
- Pour the mixture into the tin and bake for 40 to 45 minutes, or until a skewer comes out clean. If the top is colouring too much after 30 minutes, cover it with tin foil.
- Take the cake out of the oven, cool in the tin for 10 minutes, then transfer to a wire rack.
- For the icing, beat together the sour cream and icing sugar until smooth, then stir in 2 tablespoons of Guinness. If it becomes too loose, add more icing sugar.
- Spread over the cooled cake and serve.
Nutrition Facts : Calories 399 calories, FatContent 15.5 g fat, SaturatedFatContent 8.9 g saturated fat, ProteinContent 5.6 g protein, CarbohydrateContent 57.2 g carbohydrate, SugarContent 42.5 g sugar, SodiumContent 0.2 g salt, FiberContent 0 g fibre
More about "foil cake pan recipes"
WHIPPING CREAM POUND CAKE RECIPE FOR DECADENT DESSERTS ...
Delightful, delicious cake recipes and more from Swans Down Cake Flour!
From swansdown.com
From swansdown.com
See details
CHOCOLATE GUINNESS CAKE | JAMIE OLIVER RECIPES
With a heady mix of Guinness and chocolate, this cake is a grown-up treat. Rich and dark, the velvety bitterness of the Guinness brings out the flavour of the chocolate, so it packs a punch, while lending the sponge a subtle tang. The richness is balanced by the sweetness of the sour cream icing, which makes the cake look like the famous Irish stout – black with a creamy head. Cheers!
From jamieoliver.com
Total Time 1 hours 10 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 399 calories per serving
From jamieoliver.com
Total Time 1 hours 10 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 399 calories per serving
- Cube the butter and chop the chocolate.
- Put the butter and chocolate in a heatproof bowl over a pan of simmering water and allow to melt. Remove from the heat and let it cool to room temperature.
- Stir in the Guinness – don’t worry if it seizes or splits, it’ll come back together when mixed with the other ingredients.
- Preheat the oven to 180°C/350°F/gas 4. Grease a 23cm cake tin with butter.
- In a medium bowl, mix the flour, cocoa and baking powder until combined.
- In another bowl, beat the eggs and sugar for about 3 minutes with an electric mixer until fluffy.
- Beat half the chocolate mixture into the eggs until combined. Add half the flour, then combine again. Repeat with the remaining flour and chocolate.
- Pour the mixture into the tin and bake for 40 to 45 minutes, or until a skewer comes out clean. If the top is colouring too much after 30 minutes, cover it with tin foil.
- Take the cake out of the oven, cool in the tin for 10 minutes, then transfer to a wire rack.
- For the icing, beat together the sour cream and icing sugar until smooth, then stir in 2 tablespoons of Guinness. If it becomes too loose, add more icing sugar.
- Spread over the cooled cake and serve.
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**For best results when using a tube or bundt cake pan, lower the oven rack. I lower mine to the next to lowest position in the oven. Preheat oven to 325 degrees Grease and flour an 8 or 10 cup tube or bundt cake pan, I used an 8 cup pan for a taller cake. In a separate bowl, add the cake …
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