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Prep Time:15 minsAdditional Time:35 minsTotal Time:50 minsServings:12Yield:1 cakeJump to Nutrition Facts
Prep Time:15 minsAdditional Time:35 minsTotal Time:50 minsServings:12Yield:1 cake
Prep Time:15 mins
Prep Time:
15 mins
Additional Time:35 mins
Additional Time:
35 mins
Total Time:50 mins
Total Time:
50 mins
Servings:12
Servings:
12
Yield:1 cake
Yield:
1 cake
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1 ½cupsall-purpose flour¾cupgranulated sugar¾cupunsweetened cocoa2teaspoonsbaking soda1teaspoonbaking powder½teaspoonkosher salt1 ¼cupsIrish-style stout beer (such as Guinness)½cupcanola oil2largeeggs, beaten2teaspoonsvanilla extract, divided¾cupheavy whipping cream½teaspooninstant espresso powder¼cupconfectioners' sugar1tablespoonIrish whiskey (such as Jameson)
Cook Mode(Keep screen awake)
Ingredients
1 ½cupsall-purpose flour
¾cupgranulated sugar
¾cupunsweetened cocoa
2teaspoonsbaking soda
1teaspoonbaking powder
½teaspoonkosher salt
1 ¼cupsIrish-style stout beer (such as Guinness)
½cupcanola oil
2largeeggs, beaten
2teaspoonsvanilla extract, divided
¾cupheavy whipping cream
½teaspooninstant espresso powder
¼cupconfectioners' sugar
1tablespoonIrish whiskey (such as Jameson)
DirectionsPreheat oven to 350 degrees F. Coat a 9-inch-square baking pan with cooking spray. Line the bottom and 2 sides of the pan with parchment paper, leaving a 2-inch overhang on the 2 sides.Whisk flour, sugar, cocoa, baking soda, baking powder and salt in a large bowl. Add stout, oil, eggs and 1 teaspoon vanilla; stir until just smooth and combined (do not overmix). Pour the batter into the prepared pan.Bake until a wooden pick inserted in the center comes out clean, 22 to 24 minutes. Let cool in the pan for 15 minutes. Lift the cake using the parchment handles and remove from the pan to a wire rack.Meanwhile, combine cream and espresso powder in a large bowl. Add confectioners' sugar, whiskey and the remaining 1 teaspoon vanilla; beat with an electric mixer fitted with a whisk attachment until medium peaks form, about 2 minutes. Refrigerate until ready to serve (for up to 8 hours).Serve the cake warm, or let cool to room temperature (about 1 hour). Slice and serve with dollops of the whiskey-infused whipped cream.TipsTo make ahead: Wrap cake in foil or plastic wrap and store at room temperature for up to 2 days. Refrigerate whipped cream for up to 8 hours.Equipment: Parchment paperOriginally appeared: EatingWell.com, January 2020
Directions
Preheat oven to 350 degrees F. Coat a 9-inch-square baking pan with cooking spray. Line the bottom and 2 sides of the pan with parchment paper, leaving a 2-inch overhang on the 2 sides.Whisk flour, sugar, cocoa, baking soda, baking powder and salt in a large bowl. Add stout, oil, eggs and 1 teaspoon vanilla; stir until just smooth and combined (do not overmix). Pour the batter into the prepared pan.Bake until a wooden pick inserted in the center comes out clean, 22 to 24 minutes. Let cool in the pan for 15 minutes. Lift the cake using the parchment handles and remove from the pan to a wire rack.Meanwhile, combine cream and espresso powder in a large bowl. Add confectioners' sugar, whiskey and the remaining 1 teaspoon vanilla; beat with an electric mixer fitted with a whisk attachment until medium peaks form, about 2 minutes. Refrigerate until ready to serve (for up to 8 hours).Serve the cake warm, or let cool to room temperature (about 1 hour). Slice and serve with dollops of the whiskey-infused whipped cream.TipsTo make ahead: Wrap cake in foil or plastic wrap and store at room temperature for up to 2 days. Refrigerate whipped cream for up to 8 hours.Equipment: Parchment paper
Preheat oven to 350 degrees F. Coat a 9-inch-square baking pan with cooking spray. Line the bottom and 2 sides of the pan with parchment paper, leaving a 2-inch overhang on the 2 sides.
Whisk flour, sugar, cocoa, baking soda, baking powder and salt in a large bowl. Add stout, oil, eggs and 1 teaspoon vanilla; stir until just smooth and combined (do not overmix). Pour the batter into the prepared pan.
Bake until a wooden pick inserted in the center comes out clean, 22 to 24 minutes. Let cool in the pan for 15 minutes. Lift the cake using the parchment handles and remove from the pan to a wire rack.
Meanwhile, combine cream and espresso powder in a large bowl. Add confectioners' sugar, whiskey and the remaining 1 teaspoon vanilla; beat with an electric mixer fitted with a whisk attachment until medium peaks form, about 2 minutes. Refrigerate until ready to serve (for up to 8 hours).
Serve the cake warm, or let cool to room temperature (about 1 hour). Slice and serve with dollops of the whiskey-infused whipped cream.
Tips
To make ahead: Wrap cake in foil or plastic wrap and store at room temperature for up to 2 days. Refrigerate whipped cream for up to 8 hours.
Equipment: Parchment paper
Originally appeared: EatingWell.com, January 2020
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Nutrition Facts(per serving)286Calories16gFat32gCarbs4gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
