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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 16 |
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One of my sister's all time favourite cakes was from the Rose and Crown pub in EPCOT, so this was created based off of a combination of recipes for Chocolate Guinness Cake recipes I had and with what I had on hand at the time. Read more . This is a dense cake, very rich, and doesn't need any icing though a sprinkling of icing sugar looks gorgeous! Ingredients:
1 cup guinness or similar stout beer |
1/4 cup unsalted cultured butter, sliced |
1/3 cup applesauce |
1/2 cup dark cocoa powder |
1 1/2 cups sugar |
1/2 cup brown sugar |
3/4 cup vanilla or cherry yogurt |
1 egg |
1 tablespoon vanilla extract |
1 tablespoon brewed coffee |
1/2 tablespoon cornstarch |
3 tablespoons cold water |
1 cup flour |
1 cup whole wheat flour |
2 1/2 teaspoons baking soda |
Directions:
1. Preheat oven to 350° and grease and sprinkle a 9-inch springform pan with cocoa powder.
2. Pour the Guinness into a large saucepan and add the sliced butter.
3. Heat until the butter is melted and remove from the heat. Stir in applesauce.
4. Whisk in the cocoa and sugars.
5. In a separate bowl, beat the yogurt with the egg, vanilla and coffee.
6. Combine the cornstarch and cold water, stir into egg mixture.
7. Add to the Guinness mixture in the saucepan.
8. Finally, beat in the flours and baking soda with a wire whisk.
9. Pour the batter into the prepared pan and bake for 50 minutes to an hour.
10. Cool completely in the pan on a wire rack.
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