Individual Chocolate Guinness Cakes: Happy St. Patty’s Day!
Though B and I don’t have much in the way of Irish ancestry, that doesn’t mean we can’t enjoy a little holiday spirit on St. Patty’s Day. I’ve never been one for green beer or artificially green-colored food (bad memories from junior high when a friend brought a green bagel on a ski trip with the school ski club…ugh) — but I’m happy to enjoy chocolate guinness cake!
I’m not a big beer drinker, but surprisingly, I don’t mind Guinness as much as I thought I would. I kind of like its bitter, coffee-like flavor. It goes terrifically with chocolate, probably largely because of this coffee-like flavor (and I’ve already mentioned what a big fan of coffee & chocolate I am.)
Even if you don’t like Guinness, I promise you’ll like this cake. I’m serving it with some brown sugar whipped cream and a dusting of cocoa powder.
Happy St. Patrick’s Day!
Individual Chocolate Guinness Cakes
Adapted from The Cake Book by Trish Boyle
This recipe originally made one 9-inch cake, but I’ve adapted the measurements to make four individual cakes in 3/4 cup (7-oz) ramekins.
Ingredients (for 4 individual cakes)
1/3 cup + 1/4 cup all-purpose flour
1/4 cup cocoa powder
1/4 teaspoon + 1/3 teaspoon baking powder
scant 1/4 tsp baking soda
1/4 teaspoon ground cinnamon
7 tablespoons unsalted butter, at room temperature
2/3 cup packed light brown sugar
1 large egg
1/2 teaspoon vanilla extract
1/2 cup Guinness stout (do not include foam when measuring)
Preheat the oven to 325 degrees F. Generously butter four 3/4 cup (7-oz) ramekins, and dust with flour. Tap out the excess flour and set them aside.
In a small bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and cinnamon.
In the bowl of an electric mixer, beat the butter on high until it’s light and fluffy. Add the brown sugar and continue to beat until light and creamy, about 3 minutes. Scrape down the sides as necessary.
Add the egg and vanilla extract, and beat until well combined, about 1 minute.
Reduce the speed to low and add the dry ingredients in three additions, alternating with the Guinness in two additions. Mix just until blended.
Use a rubber spatula to scrape the batter into the prepared ramekins. Place the ramekins on a baking sheet and bake until a sharp knife inserted into the center of the cake comes out clean, about 33-35 minutes.
Cool the cakes on a rack in the ramekins for about 15 minutes, then run a sharp knife around the insides of the ramekins and invert to remove the cakes. Cool the cakes completely on the rack.
Brown Sugar Whipped Cream
1/2 cup heavy whipping cream
1 tablespoon light brown sugar
1/2 tsp vanilla extract
Using an electric mixer, beat the ingredients together at high speed until soft peaks form. Dollop over the tops of the cakes.
To dust with cocoa, place the cocoa in a small mesh strainer and hold it over the cake while you tap the side of the strainer.