Prep 15 mins
Cook 1 hr
I found a recipe for Chocolate Guinness Cake online at http://www.domesticgoddess.ca/recipes.php?recipe=10193 and tweaked it to suit the tastes of my family. They loved it! This is a very dark, rich, moist and heavy cake, so small slices are encouraged.
- 1 cup stout beer (try to find one with a heavy malt flavour)
- 1⁄2 cup butter, sliced
- 1⁄2 cup applesauce
- 75 g dark cocoa (not Dutch-process)
- 400 g sugar
- 1⁄2 cup vanilla yogurt
- 1 egg
- 2 egg yolks
- 1 tablespoon vanilla extract
- 200 g plain flour
- 75 g cake flour
- 2 1⁄2 teaspoons baking soda
- Preheat the oven to 350F, and grease and line a 9 inch springform tin.
- Pour the stout into a large saucepan, and add the sliced butter.
- Heat until the butter is melted, and remove the saucepan from the heat. Stir in applesauce.
- Whisk in the cocoa and sugar.
- Beat the yogurt with the egg, yolks and vanilla, then pour into the saucepan. Stir well.
- Stir in the flour and baking soda with a spatula (batter will be thick and dense).
- Pour the batter into the greased and lined tin, and bake for an hour.
- Leave to completely cool in the tin - this is very important because it is quite a large, damp cake.
A must make for beer lovers! I appreciate how the chef made the recipe healthier but you can't tell that it is. I made this as directed and it turned out perfect with a wonderful moist crumb. My Hubby LOVES it but he loves beer. I don't like beer so it isn't for me...I expected the beer to enhance the chocolate not the other way around. For those without kitchen scales: 400g of sugar was just over 2 cups, 75g of cocoa was 3/4 cup, 75g of cake flour was 1/2 cup and 200g all-purpose flour was just over 1 1/2 cups. I used Guinness extra stout beer, unsweetened applesauce and Activia lowfat vanilla yogurt. 7 WW points plus for 1/16th of the cake. Made and reviewed for PAC Fall 2011.