Best 6 Chocolate Orange Guiness Cake Recipes

CHOCOLATE GUINNESS CAKE RECIPE

Steps:

• Preheat the oven to 350°F (180°C). Butter and line with parchment a 9-inch (23cm) springform pan. Set aside.
• In a large bowl whisk together the melted butter, cocoa powder, granulated sugar, brown sugar and the Guinness.
• Whisk in the sour cream, and then the eggs and vanilla extract until fully combined.
• In a separate bowl, combine the flour, baking soda, and salt. Whisk the flour mixture into the chocolate mixture until evenly mixed.
• Pour the batter into the prepared pan and bake for 45-60 minutes, until a skewer inserted in the middle comes out clean. Let the cake cool completely in the pan.
• While the cake is cooling, prepare the butter glaze: combine the butter, chocolate, and honey in a microwave-safe bowl or in a small saucepan and heat gently until the butter and chocolate melt. Stir together and let cool until thickened but still pourable.
• Once the cake has cooled, transfer the cake to a serving plate and pour the glaze on the cake. Let the glaze set for an hour or two before serving if you wish.
• Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, freeze in an airtight container for up to 2 months.

CHOCOLATE GUINNESS CAKE

Steps:

• Preheat oven to 350°. Grease a 9-in. springform pan and line the bottom with parchment; set aside., In a small saucepan, heat beer and butter until butter is melted. Remove from the heat; whisk in sugar and cocoa until blended. Combine the eggs, sour cream and vanilla; whisk into beer mixture. Combine flour and baking soda; whisk into beer mixture until smooth. Pour batter into prepared pan., Bake until a toothpick inserted in the center comes out clean, 45-50 minutes. Cool completely in pan on a wire rack. Remove cake from the pan and place on a platter or cake stand. , In a large bowl, beat cream cheese until fluffy. Add confectioners' sugar and cream; beat until smooth (do not overbeat). Frost top of cake. Refrigerate leftovers.

CHOCOLATE ORANGE CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Mix together the softened butter and 1 tablespoon of the cocoa to make a thick paste. Use this paste to paint the inside of the Bundt pan. Set aside.
• In an electric mixer, combine the flour, granulated sugar, baking soda, salt, cinnamon and remaining 1/2 cup cocoa and mix until blended. Add the orange juice, mayonnaise, vinegar and vanilla and mix until just combined, 1 to 2 minutes. Fold in the orange zest. Pour the batter into the prepared pan and bake until a toothpick inserted in the cake comes out clean, 45 minutes. Cool in the pan for 10 minutes, and then turn out onto a cooling rack to cool completely.
• For the chocolate glaze: Mix the confectioners' sugar and cocoa together. Whisk in the orange juice, 1 tablespoon at a time, until it reaches a good consistency to drizzle. Drizzle the glaze over the cake.

CHOCOLATE GUINNESS CAKE

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.

CHOCOLATE-ORANGE GUINNESS CAKE

Steps:

• Preheat oven to 375F, and grease 2 8”-9”cake pans.
• Cream the butter and sugar together until light and fluffy.
• Sift the flour, baking powder, salt and cocoa powder into a bowl.
• Add the orange rind to the creamed butter and beat in the eggs, one at a time, including a spoonful of the measured flour mixture with each one, and beating well between additions.
• Gently mix in the Guinness, a tablespoonful at a time, including another spoonful of flour with each addition.
• If there's any flour left over, fold it in gently to mix; blend thoroughly without over-beating.
• Divide the mixture between the tins, smooth down, and put the cakes into the center of the preheated oven.
• Reduce the heat to moderate (350F) and bake for 35-40 minutes, or until the cakes are springy to the touch and shrinking slightly in the pans.
• Turn out and cool on a wire rack.
• While the cakes are baking, make the icing.
• Cream the softened butter and icing sugar together thoroughly, then blend in the grated orange rind and enough juice to make an icing that is soft enough to spread.
• When the cakes are cold, use half the icing to sandwich them together, and spread the rest on top.

CHOCOLATE AND GUINNESS® CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch cake pan with parchment paper; grease parchment paper.
• Combine stout beer and butter in a large saucepan over medium-low heat; heat until butter melts and beer looks glossy, 3 to 5 minutes.
• Remove beer mixture from heat; whisk in sugar and 3/4 cup plus 2 tablespoons cocoa powder until dissolved and smooth. Whisk in 1/2 cup plus 2 tablespoons sour cream. Mix in eggs and vanilla extract until well blended. Add baking soda; mix in flour gradually until batter thickens and no lumps remain, about 5 minutes.
• Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool cake before serving, at least 4 hours.