How to make a dense and creamy Guinness cake?

[Fawkes]

Hello everybody!

I'm new to this forum and I'm also relatively new to the baking world (I love it, just haven't got much experience).

I have a dilemma that I haven't been able to figure out no matter how much research I did.

A couple of days ago I ate an incredibly tasty Guinness cake and have been wondering how they do it ever since. The thing is I can't find any recipe which seems to resemble what I want in any way. The consistency of the cake is somehow similar to the one of a cheesecake biscuit base: very, very compact, slightly moist, creamy, not fluffy and it almost looks like it wasn't baked at all (I could be wrong).

Can anyone give me a hint on how to obtain such a marvel?

I'll also post a picture of the cake hoping that it'll make things clearer.




Thank you!

 

[Becky]

Hello and welcome to the forum!

If in doubt, consult Nigella

https://www.nigella.com/recipes/chocolate-guinness-cake

It's a heavy and moist cake anyway, and if you slightly undercook it then it will be more so.

 

[Winterybella]

Wow. I rushed to the thread because I have a friend in another forum who introduced me to the world of Guinness recipes. I actually had Guinness bought for me several times hoping to make something and never did. I think the recipe that Becky recommended is the same one I would recommend but I will have to go see what else I can find. Here is one I quickly grabbed but Becky's might be more appropriate.
http://www.europeancuisines.com/Ireland-Desserts-Guinness-Cake