Imagine a cake so decadent, so deeply flavored, that it transforms your ordinary dessert experience into an extraordinary culinary journey. This Guinness and Molasses Cake isn't just a recipe - it's a sensory adventure that marries the robust, malty depths of Ireland's most famous stout with the rich, complex sweetness of molasses. Perfect for those who crave a dessert that's sophisticated, slightly mysterious, and guaranteed to impress, this cake is about to become your new obsession.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: Irish
Serves: 8 servings
Ingredients
- 1 cup Guinness stout
- 1 cup molasses
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup sugar
- 1/2 cup unsalted butter
- 2 large eggs
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, ensuring complete coverage to prevent sticking.
- In a medium saucepan, combine Guinness stout and molasses. Heat over medium-low heat, stirring occasionally, until the mixture is well blended and slightly warm. Remove from heat and set aside to cool.
- In a large mixing bowl, sift together the all-purpose flour, baking soda, baking powder, and salt. Whisk to ensure even distribution of leavening agents.
- In a separate large bowl, cream together the sugar and unsalted butter using an electric mixer. Beat until the mixture becomes light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract until fully incorporated.
- Gradually add the dry flour mixture to the wet ingredients, alternating with the Guinness-molasses mixture. Begin and end with the flour mixture, mixing on low speed until just combined. Be careful not to overmix.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula to ensure an even surface.
- 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 the cake from the oven and let it cool in the pan for 10-15 minutes. Then, carefully turn out onto a wire rack to cool completely.
- Once cooled, the cake can be served as is, or optionally dusted with powdered sugar or topped with whipped cream.
Tips
- Temperature Matters: Ensure all ingredients are at room temperature before mixing to achieve a smooth, consistent batter.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to a tough, dense cake.
- Check Freshness: Use fresh baking soda and baking powder to ensure proper rising and texture.
- Pan Preparation: Thoroughly grease and flour your cake pan, or use parchment paper for easy removal.
- Cooling is Crucial: Allow the cake to cool completely before serving to let flavors settle and texture stabilize.
- Serving Suggestions: This cake pairs beautifully with vanilla ice cream, whipped cream, or a light dusting of powdered sugar.
- Storage Tip: Store in an airtight container at room temperature for up to 3-4 days to maintain moisture and flavor.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 52g
Protein: 4g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 65mg
