Guiness Stout Chocolate Cake Question

Baking By springlakecake Updated 23 Apr 2010 , 1:02am by springlakecake

springlakecake Posted 19 Mar 2010 , 12:40pm
post #1 of 22

I made the guiness cake a couple of weeks ago in the form of cupcakes, and they turned out great. Yesterday I tried baking the cake in 11 round pans. It is supposed to be really dense (brownie like texture)? It seems almost too moist. I wasnt sure if maybe I underbaked the cakes, so I remade them and let them bake longer. The did fall a bit in the center after coming out of the oven, just a bit. In the center of the cake it is almost like there is no air pockets between the crumbs(that probably doesnt make sense). I just don't know!! The person I am making this for wants a really fudgy cake, so I think she will like it, but I am not sure if I have done something wrong or not.

21 replies
springlakecake Posted 19 Mar 2010 , 1:18pm
post #2 of 22

here is a photo

You can see the enlarged photo by clicking on the second one I guess.

MissRobin Posted 19 Mar 2010 , 1:23pm
post #3 of 22

This is a fabulous cake and I bake it on a regular basis. It is very dense and very moist! I sometimes have some indention in the center, but not very often and it usually means I didn't bake long enough!! It's a fabulous recipe and I get rave reviews with it!!! I have used it for 3D cakes also.

springlakecake Posted 19 Mar 2010 , 1:37pm
post #4 of 22

does it look right?

MissRobin Posted 19 Mar 2010 , 1:49pm
post #5 of 22

Looks fine!

springlakecake Posted 19 Mar 2010 , 2:25pm
post #6 of 22

thanks! I hope so icon_eek.gif

tavyheather Posted 24 Mar 2010 , 4:19am
post #7 of 22 recipe is pretty darn moist, too! yours looks yummy!!

jenmat Posted 24 Mar 2010 , 4:31am
post #8 of 22

same here- that looks like the right crumb.

metria Posted 24 Mar 2010 , 4:42am
post #9 of 22

i'll eat it! is this recipe posted somewhere?

julzs71 Posted 24 Mar 2010 , 5:31am
post #10 of 22

It looks like what it's supposed to be. I always refridgerate mine. It taste better if it sits for a day also. That makes it even more fudge/brownie like. My friend won't eat it until it is in the fridge.

mommyle Posted 24 Mar 2010 , 5:43am
post #11 of 22

I have made it a couple of times. I LOVE it!!!! I used oil instead of butter, though, and it was still VERY yummy! And with a cream cheese frosting... Oh, I'll never be a size 8!!!!

springlakecake Posted 24 Mar 2010 , 12:27pm
post #12 of 22

My family is still eating the remains of that cake (since I decided to rebake it! there was a lot I couldnt bear to throw out!). Still seems moist after 5 or 6 days! I do like it, but was thinking I'd like to have another chocolate cake too, that's a little lighter in texture. I still like the deep chocolate flavor, but maybe just not so dense. Maybe more for kids.

springlakecake Posted 24 Mar 2010 , 12:29pm
post #13 of 22

yes there is a recipe on the epicurious site. I think it is called chocolate stout cake? There might be a couple of recipes there by a similar name.

mommyle Posted 24 Mar 2010 , 2:22pm
post #14 of 22

I used Nigella's recipe. Not very dense at all. Most excellent!

melmar02 Posted 24 Mar 2010 , 4:07pm
post #15 of 22

I just made a chocolate stout cake last week. I just used the Amazing Chocolate WASC Cake ( ) and replaced the coffee with Guinness. It was great![/url]

springlakecake Posted 24 Mar 2010 , 4:25pm
post #16 of 22

Well I ran into someone that had attended the party and she said everyone was just raving about the cake. So I guess it was good! phew!

springlakecake Posted 22 Apr 2010 , 3:37pm
post #17 of 22

Does anyone know if I could sub hot coffee for the beer?

mommyle Posted 22 Apr 2010 , 4:04pm
post #18 of 22

yes, but then It's a chocolate Mocha cake, not a chocolate Stout cake. KWIM???

If you are just looking for a good chocolate cake, and are thinking that adding coffee ups the taste a bit, it does, but too much and you are tasting the coffee, not the chocolate. So about a half a cup of coffee and half water (or just a bit more coffee than water, but not too much), and add a splash of rum. To the cake, not your coffee. HAHAHAHHAAAA!!!!!


springlakecake Posted 22 Apr 2010 , 4:57pm
post #19 of 22

yes I realize it wont be a stout cake any longer icon_biggrin.gif . I like the stout cake a lot, but was thinking maybe I could use hot coffee or water instead for something a little more "family friendly" sounding. I know a lot of recipes use coffee to up the chocolate flavor as you indicated. I have tried a couple and really didnt taste the coffee.

springlakecake Posted 22 Apr 2010 , 8:22pm
post #20 of 22

okay so I tried it and it turned out great! I think I might actually like it better, and it's cheaper icon_smile.gif

mommyle Posted 22 Apr 2010 , 10:10pm
post #21 of 22

Yes, but drinking the last little bit in the bottle isn't NEARLY as much fun!!!!

springlakecake Posted 23 Apr 2010 , 1:02am
post #22 of 22


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