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Dec 28, 2006 10:08 PM

Gingerbread cake with Guinness!

I'm in the process of making a recipe for Gingerbread Cake that uses Guinness Stout as part of the recipe...and dark molasses, dark brown sugar, along with 2T ginger and other spices. It sounds really intriguing. It's a drizzly, cold (for us) day here in AZ, and something warm, dark and spicy sounded perfect for this evening.

I'll report after the cake is baked and tasted...but just curious if anyone has ever made a cake with beer before? I've certainly used it for braising meats, in stews, etc...but never a dessert!

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  1. I've made Nigella Lawson's chocolate Guinness cake for a birthday and it turned out great (as with all her cakes I've tried). Although I have to admit, I had trouble tasting the difference from other chocolate cakes I've had, but the birthday boy was thrilled and claimed he could taste the beer. Since he considers himself a Guinness connoiseur, I left it at that.

    If you want to take a look at Nigella's recipe, I think you can just google it- it ran in the New York Times a while back. It's likely up on her site as well.

    Good luck and let us know how it turned out.

    - Lea

    1. Claudia Fleming's Guiness Stout Cake at Epicurious is delicious. It also has grated fresh ginger in it.

      6 Replies
      1. re: Candy

        If that's the Gramercy Tavern one, I made it too. I love molasses, so I loved this cake. It's very dense and sticky.

        1. re: JGrey

          Yup...that's the one. The smell wafting through the house while the cake was baking was heavenly! It unmolded perfectly, and is cooling on the counter. Can't wait to cut into it!

          1. re: wyf4lyf

            Next time I make it, I think I'll experiment with plain whipped cream and lemon curd on top. Eat the first piece plain, though. :)

            1. re: JGrey

              I served the dessert at Christmas with lemon curd and it was a nice companion. Next time I might try an apple butter.

          2. re: JGrey

            It is and is also published in her book The Last Course

            1. re: JGrey

              I make the Gramercy Gingerbread (not the cake), and instead of doing it in a bundt, I bake it in two loaf pans, which maximizes the gooey, sticky top surface area. And the best part is that it's naturally lactose free (for those of us that have friends that are lactose intolerant and love sweets)!

          3. Yes! sounds very similar to a recipe I have. Don't overbake it; check carefully. Otherwise it will be dry. I like to serve it with vanilla ice cream and hot fudge sauce.

            1. I made the Claudia Fleming one and I was very excited, but I have to say while it was tasty, I wasn't completely blown away. Next time I would add a bit more fresh ginger and use regular Guinness -- I used Chocolate Stout, so maybe the flavor was different. It could use some hard sauce to perk it up.

              1. I've made chocolate cookies using chocolate stout and cocoa nibs. I liked them quite a bit. And I know that the "chocolate" in chocolate stout refers to the roast, not the flavor, but it does nevertheless go great with chocolate.

                4 Replies
                  1. re: wonderwoman

                    Chocolate Stout Cookies

                    2 c. flour
                    1/2 c. cocoa
                    1/2 tsp. baking powder
                    1 1/2 sticks butter, melted & still warm
                    1 c. brown sugar
                    1/2 c. sugar
                    1 egg + 1 egg yolk
                    2 tsp. vanilla
                    3 Tbs. chocolate stout, at room temp.
                    1/4 - 1/2 c. cocoa nibs

                    Preheat oven to 325. Line baking sheets with parchment paper.
                    Whisk together flour, baking soda, and salt.
                    Beat together butter and sugars. Beat in egg, egg yolk, vanilla and stout until combined. Stir in dry ingredients just until combined. Gently stir in cocoa nibs to distribute.
                    Roll 1/4 c. dough into a ball. Pull ball into 2 halves. Rotate halves 90 degrees and with jagged surfaces facing up, join halves together at their base, again forming a ball. Don't smooth surface. Place dough balls on baking sheets approximately 2 1/2-inche apart.
                    Bake about 15-18 minutes until outer edges start to harden and centers are soft and puffy. Cool cookies on baking sheets.

                    Makes 18.

                    The nit-picky forming method comes from (where else?) Cook's magazine. I also have a handwritten note on the recipe saying "more flour." Since I haven't made these in a while I'm not entirely sure just how much more I thought the recipe needed.

                    1. re: rockycat

                      thanks -- not sure when i'll give these a try, as i need to work off the goodies i already made and sampled:) as for the forming method, i generally ignore then, and use a teaspoon. i hate cookies the size of a frisbee.

                      1. re: wonderwoman

                        They'll work at any size, of course. Just watch the baking time. I was trying for an oversized cookie this time. I don't think they endede up quite as oversized as I would have wanted.