Chocolate Guinness cake with Baileys Irish cream from Sweet (page 117) by Yotam Ottolenghi and Helen Goh

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Kinhawaii on March 07, 2021

    Agree with everyone- delicious! Used a pan for 8 small rectangular loaves slightly bigger than the specified ones & filled 6 of them. Took about 23 minutes. I think it was the brand of mascarpone I could find, but my filling seemed lumpy, next time may try the cream cheese based one from David Lebovitz’s Irish coffee cupcakes- or use cream cheese for this one.

  • pattyatbryce on February 15, 2021

    Fantastic! I used two 6-in pans and baked 30 min. It made it easy to fill. This took some time, but not as hard or time-consuming as I thought it would be. It's definitely a show-stopper.

  • anya_sf on December 07, 2020

    My husband requested this for his birthday and was very happy with his choice. I baked it in an 8" pan (not springform) for 35 min, which worked, although I needed a knife to loosen the edges, which were crumbly. The top sank slightly, but was covered by the ganache. In my cool kitchen, the ganache cooled to spreading temperature in less than 30 min. I wouldn't have minded more filling for visual appeal, although the flavor was definitely there.

  • bwhip on March 27, 2020

    Absolutely delicious, what a wonderful cake. Pretty easy to make. Cake is moist and tender, with a really lovely and rich chocolate flavor. Filling amount is just right. I had to beat mine in the mixer quite a bit to thicken it up enough, but it turned out creamy and delicious. I used 8” springform pan, which worked out quite well.

  • hillsboroks on March 17, 2020

    These were some of the best chocolate cakes I have ever made. I did not have the little cake pans called for in the recipe but I found the batter filled my Bundtlette pan of six little Bundt cakes perfectly. Using the Bundt shape also make it quite easy to pipe the Irish Cream filling into the center of each little cake. But before filling them I moved the cooled cakes onto individual 4" round paper baking cups I had on hand to prevent any mess from the filling leaking out. These little hard paper cups also were perfect to contain the ganache as I poured it over the cakes. I had a small bit of the filling leftover and piped a small mound on top of the ganache before grating the chocolate over it all. They were beautiful, delicious and got rave reviews at the St. Patrick's dinner I took them to. The appearance would have been perfect except that my baking cups were red with white polka dots. Oh well!

  • DFarnham on February 28, 2020

    Yummy

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