Comments on: Chocolate Guinness Cake

By: Michelle

Fri, 22 Nov 2013 05:31:50 +0000

I’ve made this cake 4 times now and LOVE it!! I used a 10″ pan instead and the cake came out denser which I liked. Vie been having troubles with the icing the last couple of times and after reading the above posts it’s related to the temperature and kind of cream cheese I was using. Making it again tomorrow!! Excited to see hoe it comes together 🙂

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By: sugar

Tue, 12 Mar 2013 05:59:29 +0000

You’re so welcome! I hope it turns out as well for you as it did for me.

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By: Catherine

Fri, 08 Mar 2013 19:23:57 +0000

Thanks so much for this! I’ve been running around mad trying to find a trustworthy version in cup measurements, because there’s two versions printed in the NY Times, one saying a 3/8 cup of sour cream and another saying 3/4, but 2/3 sounds much much better!
Here’s to hoping it turns out! I really wish the version on her page just had the cup measurements already, like so many there, but for some reason that one just converts to ounces, and I was certainly not looking forward to using the scale for everything!

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By: sugar

Sun, 15 Apr 2012 05:07:31 +0000

Glad the cake was a hit, Chris. About the frosting, I have a few trouble shooting ideas. Did you use the block cream cheese or the spreadable tub style cream cheese? I think the block style yields better results as it is naturally denser than the spreadable variety. Second idea is that perhaps the cream cheese became too warm in the process? I used my straight from the fridge and had good results. It really is dreamy frosting so I hope you’ll have a chance to give it another try.

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By: Chris

Sun, 15 Apr 2012 00:24:49 +0000

I baked the cake and it is very good. The only issue I had was my frosting was a little too thin. Did I put too little cream cheese?

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By: sugar

Thu, 22 Mar 2012 05:01:00 +0000

Maz, just pour it right in unwhipped. Easy peesy. Enjoy!

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By: sugar

Thu, 22 Mar 2012 05:00:38 +0000

Sue! My sincere apologies for taking so bloody long to reply. It’s the saddest to labour over a cake and have it sink in the middle. I didn’t have that issue, but found a great resource for trouble shooting a sunken cake. Hope this helps! Hopefully, despite its sunken appearance it tasted delicious?

“Some Reasons Why Cakes Sink or Fall In The Middle:

Cakes will sink or fall because:

1). Overbeating – too much air is incorporated into batter.

2). Underbaking – Oven temperature too low and/or too short a baking time.

3). Over or under measurement of liquid or under measurement of flour.

4). Using too small or large of a baking pan.

5). Moving or jarring cake before sufficiently baked or opening the oven door before cake sets.

Note: Only open oven door if absolutely needed, one-half to three-quarter’s way through baking.

6). The most common error has to do with the oven temperature. Make sure you have an oven thermometer to test your oven for accuracy.

7). Depending on the recipe if you fold in egg whites, if not beaten fully or folded in too harshly, the cake could fall.

8). Even creaming the butter and sugar too much or too little can cause problems.”

Tips borrowed from http://www.dianasdesserts.com/index.cfm/fuseaction/bakingtips.cakesandtortes/CakesandTortes.cfm

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By: Maz

Thu, 22 Mar 2012 01:47:01 +0000

Hey, I just came across this, looks wonderful. I was wondering whether you’re meant to whip the whipping cream first or just pour it un unwhipped? I’d really like to make it in the next few days so any help would be much appreciated!

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By: Sue

Wed, 14 Mar 2012 17:01:01 +0000

I just made this cake & it has sunk a little in the center….is that common?

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By: sugar

Tue, 06 Dec 2011 00:38:40 +0000

I think it is. I fed it to Violet. The beer gets cooked down so I really think the boozy content is minimal to nil. Let me know if you try it!

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