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.

here is a photo

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

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.

does it look right?

Looks fine!

thanks! I hope so

yep..my recipe is pretty darn moist, too! yours looks yummy!!

same here- that looks like the right crumb.

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

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.

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!!!!

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.

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.

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

I just made a chocolate stout cake last week. I just used the Amazing Chocolate WASC Cake ( http://cakecentral.com/recipes/7367/amazing-chocolate-wasc-cake ) and replaced the coffee with Guinness. It was great![/url]

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!

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

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!!!!!

HTH

yes I realize it wont be a stout cake any longer . 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.

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

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

true...true....