Make this, fat whores!

trash

Lived in Honolulu for 12 years. Gawd, I hate HATE guava cake.

Flavorless and sour at the SAME FUCKING TIME!

Op, I appreciate the intent, but I don’t care for guava. I’ll spend the time on a lemon pound cake, though. Or some berry scones with lemon glaze.

[quote] fat whores! Oh wait: it takes 50 minutes to pull together. Can you stand on your ankles even for five?

Well that is a little passive aggressive.

Let me guess--you eat this, too OP:

It looks disgusting. But I'm not a fan of cake.

I went to some friends’ house last night, and they served this. It was amazing.

I love guava pastries, and they are available everywhere were I live. id rather just buy them instead of spending an hour on this cake

50 minutes? Does someone just make one that I can buy in a store?

not on concrete kitchen floors!

R7 I hate raisins! How about a chocolate Guinness cake?

Stop posting recipes from the NYT.

I have an online subscription, but those greedy whores make you pay extra to see recipes.

R11, R12, For you et al.

Chocolate Guinness Cake By Nigella Lawson YIELDOne 9-inch cake or 12 servings TIME1 hour 15 minutes

For me, a chocolate cake is the basic unit of celebration. The chocolate Guinness cake here is simple but deeply pleasurable, and has earned its place as a stand-alone treat. INGREDIENTS FOR THE CAKE: Butter for pan 1 cup Guinness stout 10 tablespoons (1 stick plus 2 tablespoons) unsalted butter ¾ cup unsweetened cocoa 2 cups superfine sugar ¾ cup sour cream 2 large eggs 1 tablespoon vanilla extract 2 cups all-purpose flour 2 ½ teaspoons baking soda

FOR THE TOPPING: 1 ¼ cups confectioners' sugar 8 ounces cream cheese at room temperature ½ cup heavy cream

PREPARATION For the cake: heat oven to 350 degrees. Butter a 9-inch spring form pan and line with parchment paper. In a large saucepan, combine Guinness and butter. Place over medium-low heat until butter melts, then remove from heat. Add cocoa and superfine sugar, and whisk to blend. In a small bowl, combine sour cream, eggs and vanilla; mix well. Add to Guinness mixture. Add flour and baking soda, and whisk again until smooth. Pour into buttered pan, and bake until risen and firm, 45 minutes to one hour. Place pan on a wire rack and cool completely in pan. For the topping: Using a food processor or by hand, mix confectioners' sugar to break up lumps. Add cream cheese and blend until smooth. Add heavy cream, and mix until smooth and spreadable. Remove cake from pan and place on a platter or cake stand. Ice top of cake only, so that it resembles a frothy pint of Guinness.

Love this cake. I do think a little Bailey's in the frosting does wonders.

It's better with 1) a half-teaspoon of kosher salt added to the dry ingredients, and 2) a better stout than Guinness - preferably a chocolate stout.

By volume, a 9" spring form pan is 10 cups. You can use 2 "standard" 8" or 9" pans instead. Or make 18-24 cup cakes.

I used a 9" square pan and made 6 cupcakes as well (the 9" square has a volume of about 8 cups). I baked the cupcakes for about 25 minutes and the cake for 45.

We make this cake one day in advance. It tastes better and it's a little more moist. We release the spring form after about an hour in the cooling process so the sides don't stick the next day. We prepare the frosting the day we plan to serve. In a side by side taste test with my family of 19 tasters... this was a clear winner over the Epicurious three layer Guinness cake.

Guava? Too "ethnic" for me.

This thread went about as well; as the cakes of the people who tried the NYT Guava cake recipe.

[QUOTE] Chocolate Guinness Cake TIME 1 hour 15 minutes

An hour and 15 minutes? It’s sugar and chocolate. Why does it take so long?