Chocolate Stout Cakes

Name: Chocolate Stout Cakes
Total time: 45 min
Yield: 12
Ingredients: 0.5 cup Guinness; 0.5 cup unsalted butter; 0.5 cup cocoa powder; 1 egg; 0.333 cup Sour cream; 1 cup All purpose flour; 1 cup sugar; 0.75 teaspoon baking soda; 1 pinch salt; 0.875 cup cream (35% fat); 12 Raspberries

Average: 0 (0 votes)

(0 votes)

Rate recipe

Difficulty:

easy

Difficulty

Preparation:

45 min.

Preparation

Calories:

268

calories

Calories

How many calories can I eat?

My cookbook

Nutritional values

1 cake contains
(Percentage of daily recommendation)

Calorie	268 kcal	(13 %)
Protein	3.1 g	(3 %)
Fat	15.88 g	(14 %)
Carbohydrates	28.27 g	(19 %)
Sugar added	16.77 g	(67 %)
Roughage	0.79 g	(3 %)

Our nutritional traffic light explained

more nutritional values

Vitamin A	160.43 mg	(20,054 %)
Vitamin D	0.45 μg	(2 %)
Vitamin E	0.84 mg	(7 %)
Vitamin B₁	0.09 mg	(9 %)
Vitamin B₂	0.11 mg	(10 %)
Niacin	1.07 mg	(9 %)
Vitamin B₆	0.01 mg	(1 %)
Folate	23.78 μg	(8 %)
Pantothenic acid	0.15 mg	(3 %)
Biotin	0.39 μg	(1 %)
Vitamin B₁₂	0.15 μg	(5 %)
Vitamin C	0.6 mg	(1 %)
Potassium	33.29 mg	(1 %)
Calcium	25.03 mg	(3 %)
Magnesium	4.13 mg	(1 %)
Iron	1.73 mg	(12 %)
Iodine	7.62 μg	(4 %)
Zinc	0.13 mg	(2 %)
Saturated fatty acids	9.69 g
Cholesterol	59.15 mg

Author of this recipe:

EAT SMARTER

all recipes of this author

Ingredients

for

cakes

For the cupcakes: ½ cup
Guinness; ½ cup
unsalted butter; ½ cup
cocoa powder; 1
egg; 0.333 cup
Sour cream; 1 cup
All purpose flour; 1 cup
sugar; ¾ teaspoon
baking soda; 1 pinch
salt

To decorate: ⅞ cup
cream (35% fat); 12
Raspberries

print shopping list

Preparation steps

For the cupcakes: put the Guinness and butter into a pan and heat gently until the butter has melted. Whisk in the cocoa until blended. Remove from the heat and allow to cool.

Heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 12 hole bun tin.

Whisk together the egg and soured cream in a mixing bowl. Gradually whisk in the Guinness mixture until blended.

Sift in the dry ingredients and gently fold in.

Spoon into the tins and bake for 20-25 minutes until firm and risen. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.

To decorate: whisk the cream until thick and spoon on top of the cakes. Place a raspberry on each cake.