Today’s post and recipe is from a lovely blogger colleague – Sarah from “Das Knusperstübchen”. This delicious Guinness Cake is her contribution for my blogevent RE•CREATE. I could take a big piece of this cake. Right now! It looks so good….! :)
Last week I was asking my fellow food blogger colleagues to join me and be part of my blogevent “RE•CREATE”. When you are writing a blog, everything is changing constantly. The world around you, your own life, the way you write or take pictures. I think this change is really interesting – that’s why I was asking food bloggers to take a look at old blogposts and recipes and re-create them. A new version, a interpretation of the old one – all will show the change. I made my very first post again – Tiramisù Cupcakes – and slightly adapted the recipe. You can see the difference from the version back then and now. Sarah re-created her delicious Guinness Cake – her pictures also look a bit different back then and now… :)
when Marc told me about his event, I knew exactly what he was talking about. Very often I am looking at older blog posts and I can’t believe that that is actually my blog. Just like Marc I am blogging now a little over three years. At the beginning I did not think about food photography and I was soley blogging for my family and friends
Surely, my recipes were as „good“ as they are now“. However, my texts and especially my pictures showed that I did not have a lot of knowledge about photography. This, as itself is not bad at all. However, I am a perfectionist. When I scrolled through all those lovely food pictures on the internet, I wanted more.
I wanted to do equally nice pitctures and started to read all those photography books, learned more about my camera and bught some equipment. Now I am sitting here and still I am thinking by looking at my new pictures „You could’ve lightened them a little more, why is there is spot and so on and so on.“ And then I stop. I look at the old pictures and I know, the new ones are much better that the older one. Those first guinness cake pivtures truly made me realize my prgress.
With great joy, Marc, I am serving you also for your blog-birthday, this all-time-favourite of my family and friends. This cake was one of the reasons why I started blogging. As everyone tasting the cake wanted to have the recipe. My brother always wants the cake for any occasion. It’s a very moist and rich chocolate cake with a light malt flavour. Oh dear, it is sooo good and a great guest on your cake table.
The pictures show that I always wanted to show the moisture of the cake. Thats why I wanted to get as close as possible. ;) Meanwhile I changed some of the pictures in the original blog post. However, even these pictures are now one or two years old. I think you see the difference. However, decide yourself, which pictures you prefer. Or even better: Just bake and enjoy the cake.
Thanks a lot Sarah for showing us your delicious Guinness Cake with old/new pictures. I would have wanted a slice from each of these versions! :)
Update: Here you can find Sarahs Blogpost: Guinness Schokoladenkuchen
INGREDIENTS / ZUTATEN
1 cup (250ml) guinness
8.8 oz. (250g) butter
2/3 cup (80g) cocoa powder
3.5 oz. (100g) semi-sweet chocolate
8.8 oz. (250g) brown sugar
2 tbsp. vanilla sugar
5.3 oz. (150ml) crème fraîche
3 tbsp. baking soda
2 cups (275g) all-purpose flour
pinch of salt
For the topping:
1 cup (250ml) heavy cream
10 oz. (300g) cream cheese
1/2 cup (50g) confectioner’s sugar
1 tbsp. vanilla sugar
2 tbsp. Baileys (optional)
250g brauner Zucker
2 EL Vanillezucker
150ml Crème fraîche
3 TL Natron
Für die Creme:
ggf. 2 EL Baileys (optional)
DIRECTIONS / ZUBEREITUNG
2. Add the butter, cocoa, brown sugar, chocolate and guinness to a small saucepan and heat up until the butter is melted and all is well combined.
3. Meanwhile whisk the eggs until light and fluffy. Add the crème fraîche and continue whisking. Add the chocolate-guinness mixture. Mix flour, baking soda and salt, add to the bowl and fold in. Pour the batter into the baking tin and bake for 60-70 minutes.
Let cool down completely. You can bake the cake one day in advance.
4. Mix the heavy cream with the sugar on high speed until stiff peaks form. Add the cream cheese and mix in. Add some Baileys if you like (optional). Spread the topping on top of the cake. Store in the fridge until serving.
2. Butter mit dem Kakao, Zucker, Schokolade und Guinness in einen Topf geben und alles schmelzen lassen.
3. Derweil die Eier schaumig schlagen, Creme Fraiche einrühren. Mehl, Natron und Salz mischen. Schoko-Masse in die Ei-Masse rühren. Zum Schluss die Mehlmischung einrühren.
Teig gleichmäßig in die Form geben und Kuchen 60-70 Minuten backen. Komplett auskühlen lassen. Der Kuchen kann auch am Vortag gebacken werden.
4. Die Sahne mit Zucker steif schlagen. Nun den Frischkäse unterrühren bis die Masse steif geschlagen ist. Wer möchte, kann noch etwas Baileys (2 EL) unterrühren, jedoch kein Muss. Masse auf dem Teig verteilen. Kalt stellen und servieren.
Here is a version of the recipe you can print easily.
- 1 cup (250ml) guinness
- 8.8 oz. (250g) butter
- 2/3 cup (80g) cocoa powder
- 3.5 oz. (100g) semi-sweet chocolate
- 8.8 oz. (250g) brown sugar
- 2 tbsp. vanilla sugar
- 5.3 oz. (150ml) crème fraîche
- 2 eggs
- 3 tbsp. baking soda
- 2 cups (275g) all-purpose flour
- pinch of salt
- 1 cup (250ml) heavy cream
- 10 oz. (300g) cream cheese
- 1/2 cup (50g) confectioner’s sugar
- 1 tbsp. vanilla sugar
- 2 tbsp. Baileys (optional)
- Preheat the oven to 340˚F (170°C) with lower/top heat. Grease a tall 8 inch (20cm) or regular 10 inch (26cm) springform tin. Set aside.
- Add the butter, cocoa, brown sugar, chocolate and guinness to a small saucepan and heat up until the butter is melted and all is well combined.
- Meanwhile whisk the eggs until light and fluffy. Add the crème fraîche and continue whisking. Add the chocolate-guinness mixture. Mix flour, baking soda and salt, add to the bowl and fold in. Pour the batter into the baking tin and bake for 60-70 minutes.
- Let cool down completely. You can bake the cake one day in advance.
- Mix the heavy cream with the sugar on high speed until stiff peaks form. Add the cream cheese and mix in. Add some Baileys if you like (optional). Spread the topping on top of the cake. Store in the fridge until serving.
- Enjoy baking!