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How To make Chocolate Orange Guinness Cake
CAKE:
8 oz Butter, room temperature
8 oz Soft dark brown sugar
10 oz Self-raising flour
1 ts Baking powder
1 pn Salt
2 tb Cocoa (rounded T's)
Grated rind of 1 orange 4 Eggs
1/2 c Guinness
ICING:
4 oz Butter
8 oz Confectioners' sugar
Orange(juice, grated rind) Preheat oven to 375F. Grease 2 8-9-inch cake pans. Cream the butter and sugar until light and fluffy. Sift the flour, baking powder, salt and cocoa 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. . Meanwhile, 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.
How To make Chocolate Orange Guinness Cake's Videos
The Only Chocolate Cake Recipe You'll Ever Need With Claire Saffitz | NYT Cooking
Your next baking project is here: In this installment of “Try This at Home,” a series that guides you through different baking projects and techniques, Claire Saffitz is showing us how to make her recipe for chocolate cake.
This is Claire’s platonic ideal of a chocolate layered cake, perfect for adding to your regular baking rotation. Watch on to learn all of her smart tips and tricks.
Get the recipe:
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Chocolate Stout Cake
Chocolate stout cake made with Guinness Stout makes a wonderful chocolate wedding cake recipe. It is a decadent chocolate cake especially when filled with Mousse or chocolate ganache and coated with real butter cream and fondant. The recipe directions can be found below and at the website.
Makes three layers each 8 or 9 inch round cakes
Ingredients
2 cups of stout (Guinness or other brand): 16 ounces: 460 grams
2 cups of unsalted butter at room temperature: 16 ounces: 454 grams
1 ½ cups unsweetened cocoa powder: 2 ounces: 120 grams
4 cups all purpose flour: 20 ounces: 560 grams
4 cups granulated sugar: 28 ounces: 800 grams
1 T baking soda
1 ½ t salt
4 eggs Grade A Large
1 1/3 cups sour cream
1 tsp Vanilla
In a large heavy metal pot bring the stout and the butter to a simmer in a heavy large saucepan over medium heat. Add cocoa powder and stir till smooth. Let it cool slightly.
In another bowl whisk the flour, baking soda, sugar and salt together
In the bowl of an electric mixer Beat the eggs and sour cream to blend.
Add the stout chocolate mixture to egg mixture and beat just to combine
Add the flour mixture to the stout, chocolate and egg mixture and mix briefly on low speed.
Divide the batter evenly between the pans. Smooth the batter level, then spread it slightly from the center to the edges.
Bake in the preheated oven for 30-35 minutes, or just until the tops are springy or a cake tester comes out clean.
Cool the cakes in their pans on a rack for 10 minutes. Invert the cakes onto racks
How to make homemade Jaffa Cakes
Jaffa Cake is a beautiful recipe for well-known chocolate-orange cakes that we all adore. Follow a few tricks and tips for the best authentic homemade treats. These beautiful chocolate-coated cakes are intensely orangey, made any artificial flavors and colorings, and perfect for Christmas and other winter holidays. #jernejkitchen #jaffacakes
RECIPE:
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Terry’s chocolate orange Guinness Records attempt (NEW WORLD RECORD)
Guinness Records attempt!
Rules
-Cannot tamper box until timer has started
-May drink water
-Must open mouth at end to show completion
Previous record holder was Leah Shutkeaver of the UK with 71 seconds.
music creds
teknoaxe.com
facebook:
#mollyschuyler #terryschocolateorange #guinnessrecords
The Ultimate Chocolate Cake Recipe | Cupcake Jemma Channel
Need Chocolate Cake? Look no further. This really is the most indulgent, decadent, moist and chocolatey Chocolate Cake you will EVER MAKE! It looks impressive but it's really very simple to make. For best results bake your sponge one day ahead to give it time to relax and get even softer for the ultimate fudgey consistency.
Remember to tag using your photos over on Instagram using the tag #cupcakejemma so we can see and share your bakes.
If you need some tools to help perfect your cake decorating skills then head over to cupcakejemma.com to get everything from spatulas, to turntables to piping nozzles.
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Make your own buttermilk!
For the cake in the video: 4 x 7 tins. Will also work for 3 x 8 tins.
250g Unsalted Butter
250g 70% Chocolate
180ml Brewed Coffee (or 180ml Hot water with 2 tbsp Instant Coffee Granules)
4 Eggs
150ml Buttermilk (see link below for how to make your own)
3 tbsp Vegetable or Sunflower Oil
430g caster sugar
150g Plain Flour
150g Self Raising Flour
60g Cocoa Powder
3/4 tsp Bicarbonate of Soda
1/2 tsp Salt
430g Caster Sugar
100g Butter
200g Chocolate (I like 50% for ganache)
100g Double Cream
If you want to fill and ice with ganache you can double this quantity.
125g Soft Unsalted Butter
225g Icing Sugar
80g Melted Chocolate (70% is best for buttercream)
If you want to fill and ice with buttercream you can double this quantity.
For a 6 cake follow these ingredients. If you need something even smaller just halve all of the ingredients!
190g Unsalted Butter
190g 70% Chocolate
120ml Brewed Coffee (or 180ml Hot water with 2 tbsp Instant Coffee Granules)
3 Eggs
115ml Buttermilk (see link below for how to make your own)
2 tbsp Vegetable or Sunflower Oil
325g Caster Sugar
115g Plain Flour
115g Self Raising Flour
45g Cocoa Powder
1/2 tsp Bicarbonate of Soda
1/4 tsp Salt
75g Butter
150g Chocolate (I like 50% for ganache)
75g Double Cream
If you want to fill and ice with ganache you can double this quantity.
95g Soft Unsalted Butter
170g Icing Sugar
60g Melted Chocolate (70% is best for buttercream)
If you want to fill and ice with buttercream you can double this quantity.
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Dark and sumptuous chocolate cake recipe - Simply Nigella: Episode 2 - BBC Two
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Full recipe here: I never thought I would be in raptures about the joyfulness of a vegan chocolate cake. It’s true that I first made a version of it – the recipe kindly given to me by Caroline Stearns, my technical guru in the kitchen – when I was giving a supper for a vegan friend, but I now make this as my chocolate cake of choice, and I don’t even need to explain it’s vegan. On top of everything else, it’s incredibly simple to make.
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