Chocolate Guinness cake from The Essential New York Times Cookbook: Tenth Anniversary Edition: The Recipes of Record (page 834) by Amanda Hesser

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

  • Frogcake on March 17, 2018

    I would describe this recipe for chocolate cake as “acceptable” but I wouldn’t make it again. I thought that the stout would impart a deeper flavour combined with the cocoa but the cake tasted flat compared to other chocolate cake recipes I’ve tried. Better with the icing but not a dramatic improvement. I did add a bit of salt (one quarter of a tsp); as well, I found the cake dry. Disappointing.

  • clkandel on July 08, 2017

    Used Chocolate Stout and less sugar - about 1 2/3 c.

  • Laurendmck on March 15, 2014

    This is Nigella Lawson's recipe in Feast, FYI.

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