I’ve always been intrigued by the idea of using beer in cakes and finally got round to buying a can of Guinness Stout in order to find out just what kind of flavour profile it would lend to my bakes. To be on the safe side, you can never go wrong with chocolate. So it was only natural that I married Guinness with Chocolate!

Flo and I are hardly beer drinkers. Scratch that. I never touch beer. Flo does once in a while when he’s with he’s colleagues but he doesn’t like beer much so we don’t usually have cans of beer lying around our apartment. Hence, I had to specially buy a single can of Guinness and from that can alone, I managed to bake up a small Guinness Chocolate Cake, as well as Guinness Chocolate Brownies.

With my Guinness Chocolate Cake, I decided to coat it in Dark Chocolate Ganache and give it a little Oriental design. Let’s just say it was ‘Mooncake’-inspired since Mooncake festival is supposed to be fast approaching. Though please don’t ask me when. I never grew up celebrating any kind of Chinese festival apart from Lunar New Year so I usually only find out after the event, and once in a while, during the festival itself.

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I gathered that Mooncake Festival had to be just around the corner because my Instagram feed has been filled with mooncakes galore with foodies being gifted mooncakes for tasting from restaurants and hotels.

Since I’m not really one who appreciates mooncakes – both the traditional baked ones and the snow-skin ones, I decided to re-create it to suit my liking. Hence, the Mooncake Cake!

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Although in the process, I also learned that snow-skin isn’t quite like fondant so no wonder it is usually wrapped around the filling before being shaped in those heavy wooden paddle-like moulds. I made my own snow-skin, toasting the glutinous rice flour myself and mixing it with a bit of icing sugar, coconut oil and water, and slowly worked with it to cover the top half of the cake before placing a black belt of fondant around the bottom half of it.

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It didn’t turn out exactly the way I had in my mind, but it was quite an experience working with snow-skin. I hesitate to say I would do it again, but I’m glad I did it this once. And of course, the eating of the Guinness Chocolate Cake with a Cream Cheese Centre was a delightful one that was well appreciated.

As for the Guinness Chocolate Brownies, I was surprised at the malty, yeasty undertones that flavoured the brownies especially because since the flavour of Guinness Stout is unfamiliar to me.

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These brownies were in fact, rather on the lighter side, just bordering on being dense and fudgy but not quite. The dark chocolate was ever-so-slightly muted by the presence of the toasty, bold flavours of Guinness, and it wasn’t quite as rich as I was expecting – and I’m not complaining about that! It was certainly unique to me and definitely something I’d bake for friends who love their booze!

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Guinness Chocolate Brownies (Yields 1 8×8″ Square)

115g Butter, Melted and Cooled
150g Sugar
2 Eggs
1 tsp Vanilla Extract
180g Guinness
50g Cocoa Powder
90g Flour

  1. Preheat oven to 175 deg C and line an 8×8″ baking tin.
  2. Whisk sugar into melted butter.
  3. Whisk in eggs one at a time.
  4. Whisk in vanilla extract and Guinness. 
  5. Fold in cocoa powder with flour until just incorporated.
  6. Bake for 25min until just set. Allow to cool before slicing.

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I’ll be sure to make these brownies again if I happen to get hold of a tin of Guinness. Otherwise, they’ll be rather expensive brownies to bake on a regular basis since alcohol in Singapore is priced a lot higher than in most countries. If like me, you have some leftover Guinness left from after baking these brownies, and I assure you, it’s worth baking them at least the one time, then you can bake up a quick recipe of my Guinness Chocolate Cake.

Guinness Chocolate Cake (Yields 1 6″ Round)

125ml Guinness
125g Butter
35g Cocoa Powder
170g Sugar
70g Sour Cream
2 Eggs
1 tsp Vanilla Extract
140g Flour
1 tsp Baking Soda

  1. Preheat oven to 180 deg C and line a 6″ baking tin. 
  2. Heat Guinness together with butter just until butter melts.
  3. Whisk in cocoa powder and sugar.
  4. Beat sour cream together with eggs and vanilla, then add them into the butter mixture and blend well.
  5. Fold in flour and baking soda until just incorporated. 
  6. Pour batter into prepared baking tin and bake for about 45-50min until a skewer inserted comes out clean. 

Now go bake away!! 🙂

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