okay...which Guinness Chocolate cake should I try:
- Thread starter marilynfl
- Start date
You probably couldn't go wrong with either, but 2 cups of superfine sugar sounds like Nigella's cake would be too sweet. That said, more than 10K positive reviewers is quite an endorsement. I like Cooks "Why this recipe works" explanation of ingredients and malt frosting makes it seem more interesting. Not you having to run out to find malted milk powder.
"To make a Guinness cake that actually tastes like Guinness, we turned to a slate of ingredients that replicate the stout’s signature flavor. Substituting brown sugar and molasses for the granulated sugar commonly found in the cake added toffee-like flavor and subtle smoke, while malted milk powder delivered buttery, caramelly notes. For the chocolate part of the equation, we used a combination of Dutch-processed cocoa and unsweetened chocolate for deep, rich complexity. Milk, oil, and sour cream lent the cake enough fat to keep it dense and moist. To top the cake, we created a malted cream cheese frosting that echoed the malted flavors in the cake. Using fridge-cold butter and cream cheese gave us more time to whip the frosting before the dairy became too liquid-y, which meant we didn’t have to add as much powdered sugar and risk turning the frosting too sweet or grainy. "
Happy Baking!
M
Well, I bought a bottle of Guinness (22 oz) so I "could" try both. But probably not. Maybe split the recipes and try a few cupcakes of each? I'm just looking for the perfect chocolate cake. Still haven't found it yet. Dahlia Bakery's Devil's Food was a disappointment, except when warmed up. Found Carnation Malted Milk in the chocolate syrup section of the store. They also had chocolate malted milk, but there was far less fat in that...which confused me.
Last edited: