It is time again for the Food Exchange – like every month Lucy from lucyabakes and I look for a topic and then suggest recipes to each other. Lucy (from England, living in Germany) suggests an English recipe to me and I (from Germany, living in England) suggest a German recipe to her. This is such a great way to discover traditions and learn about delicious recipes! Every month I look forward to it!
As the headline already indicates: this will be our first Food Exchange that involves somehow incorporating alcohol in the baking process.
Lucy suggested Guinness cake to me and I found a recipe for it in my Paul Hollywood baking book. I had never made Guinness cake before so I was quite excited to make it.
The result are pretty little cakes that even look a bit like Guinness – dark at the bottom and light at the top. Funnily enough this is also exactly like they taste: a dark and malty cake covered with a light, fluffy topping.
Have a go at the recipe below, the cakes taste delicious!
I used a Paul Hollywood recipe from his book “Paul Hollywood’s British Baking”:
Guinness and black mini muffins
– 65g unsalted butter, softerned
– 140g dark muscovado sugar
– 1 large egg
– 100g plain flour
– 1 tbsp cocoa powder
– 1/4 tsp bicarbonate of soda
– 1/4 tsp baking powder
– 20ml blackcurrant cordial
– 50g dark chocolate chips
– 50ml Guinness
– 125g mascarpone cheese
– 65g icing sugar
(Instead of a 24 hole mini muffin form I used a 12 hole normal muffin form)
1. Heat the oven to 180 degrees. Grease the muffin form with butter
2. Put the butter and sugar into a bowl and beat with a handheld electric whisk until soft and fluffy. Beat in the egg until evenly combined.
3. Add the flour, cocoa powder, bicarbonate of soda and baking powder and beat briefly until well incorporated. Now add the blackcurrant cordial and chocolate chips and mix well. Finally, stir in the Guinness.
4. Divide the mixture between the muffin moulds and bake for 12-15 minutes, until the muffins are well risen and a skewer inserted in the centre comes out clean. Leave to cool in the tin for 5 minutes, then run a knife around the edge of each one and turn out onto a wire rack to cool completely.
5. For the topping, beat the mascarpone and icing sugar together in a bowl with a wooden spoon until smooth. Spread on top of the muffins with a small palette knife.
I’ve got to say this recipe turns out so well that I’m definitely going to make it again very soon. It is easy and quick to make and it really tastes the part.
Thank you, Lucy for the suggestion! Without you I don’t think I would even have spent one thought on making Guinness cake and now I can’t wait to make it again!
Now I’m going to head over to lucyabakes to have a look at her German version of a boozy cake. Have a look if you want :).