Prepare to embark on a decadent culinary journey that will tantalize your taste buds and revolutionize your dessert game! This Chocolate Orange Guinness Cake is not just a recipe—it's an experience that combines the rich, velvety depth of Guinness stout, the intense chocolate flavor, and a bright citrusy twist that will make your guests swoon. Imagine a cake so moist, so luxurious, that each bite feels like a celebration of flavors dancing together in perfect harmony. Whether you're a baking enthusiast or a curious foodie, this recipe promises to transform your ordinary baking routine into an extraordinary gastronomic adventure!
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: Irish
Serves: 12 servings
Ingredients
- 1 cup Guinness stout
- 1 cup unsalted butter
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 cup sour cream
- 3 large eggs
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 tablespoon orange zest
- 1/2 cup orange juice
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 9-inch springform cake pan with parchment paper, ensuring sides are well-coated to prevent sticking.
- In a large saucepan, combine Guinness stout and unsalted butter. Heat over medium-low, stirring until butter is completely melted and mixture is smooth.
- Remove from heat and whisk in granulated sugar and unsweetened cocoa powder until fully incorporated and mixture is glossy.
- In a separate large mixing bowl, whisk together sour cream, eggs, vanilla extract, and orange zest until well blended.
- Gradually pour the warm Guinness-chocolate mixture into the sour cream mixture, stirring constantly to prevent eggs from scrambling.
- In another bowl, sift together all-purpose flour, baking soda, and salt to remove any lumps.
- Gently fold the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix.
- Add orange juice to the batter and fold in gently to distribute evenly.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula to ensure even distribution.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from oven and let the cake cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
- Once cooled, dust with powdered sugar or frost with a complementary orange-chocolate ganache if desired.
Tips
- Temperature Matters: Ensure all ingredients are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: When combining wet and dry ingredients, fold gently to maintain the cake's light and fluffy consistency.
- Zest Technique: Use a fine grater for orange zest to get maximum flavor without bitter white pith.
- Pan Preparation: Properly greasing and lining your pan is crucial to prevent sticking and ensure easy cake removal.
- Toothpick Test: Check cake doneness by inserting a toothpick—a few moist crumbs are perfect, but raw batter means more baking time.
- Cooling is Key: Allow the cake to cool completely before adding any frosting or powdered sugar to prevent melting.
- Storage Tip: This cake stays moist for 3-4 days when stored in an airtight container at room temperature.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 55g
Protein: 6g
Fat: 25g
Saturated Fat: 15g
Cholesterol: 110mg
