Traditional recipes

Chocolate Guinness Sorbet

Chocolate Guinness Sorbet

  • Prep 15min
  • Total3hr0min
  • Servings4

The Guinness really brings out the chocolate flavor and rounds out this dessert!MORE+LESS-

ByWit and Vinegar

Updated May 10, 2017



cup water + enough ice to make 1 1/2 cups


teaspoon vanilla extract


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  • 1

    Pour the Guinness into a medium size saucepan and sift in sugar and cocoa powder.

  • 2

    Warm up the mixture to just below a simmer and stir to dissolve the sugar. While this heats up, prepare the ice water and add the vanilla extract.

  • 3

    Once the Guinness™ is all heated up and the sugar is dissolved, mix with the ice water until the ice dissolves. Refrigerate for about 30 minutes to cool completely, then freeze in ice cream machine according to manufacturer directions.

  • 4

    Let finish freezing in the freezer for about two hours.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • A rich stout sorbet is a simple yet decadent dessert. Grab a spoon and dig in!Guinness is a dark beer that most people either love or hate. I happen to be in the latter camp, BUT I love adding it to chocolate desserts. Sounds wrong but it’s oh, so right! The Guinness makes the chocolate flavor come out a little more and just kind of rounds out the dessert. Usually I throw it into a cake, but this time around it’s going into a sorbet.There are just a few ingredients and it comes together in a snap: Sugar, cocoa powder, Guinness (obvs) and water.Serve it up in a nice dish. Top with some whipped cream and a few chocolate shavings if you're feeling fancy!

Chocolate Guinness Cupcake

Rich, decadent Chocolate Guinness Cupcakes frosted with whipped Vanilla Bean Buttercream. This is just perfect for Father’s Day or St. Patrick’s Day.

It’s Father’s Day on Sunday which is also the birthday of my partner Yaw. So it’ll be a double celebration on Sunday. My Mr’s drink of choice is Guinness. Why he does is beyond me, i mean the drink is not exactly sweet. I am a bit of sweet tooth. The taste is not so bad when it is really cold. Okay back to Yaw (less of my moans) he is LOVES Guinness and chocolate cake. The only cake he has is chocolate cake and i just think with the addition of Guinness in the batter he will love it. His favourite tipple in a cake.

The guinness enhances the chocolate flavour, making it pop. The chocolate guinness cupcake is a rich and moist. You don’t even taste the guiness. For the frosting i piped on my favourite whipped vanilla bean buttercream. The chocolate guiness cupcake is not too sweet and the delicious whipped vanilla buttercream makes up for it.

Chocolate Guinness Cupcake and Whipped Vanilla Buttercream for a wonderful and caring father.

  • !Chocolate Guinness Cupcakes
  • 180ml (3/4 cup) guinness stout
  • 120ml (1/2 cup) vegetable oil
  • 120ml (1/2 cup) milk
  • 2 teaspoons vanilla extract
  • 3 eggs
  • 180ml (3/4 cup) sour cream, room temperature
  • 96g (3/4 cup) cocoa powder
  • 360g (2 cups firmly packed) light brown sugar
  • 210g (13/4 cup) plain flour
  • 11/2 teaspoon bicarbonate of soda
  • 1 teaspoon salt
  • ! Whipped Buttercream
  • 240g (1 cup) unsalted butter, room temperature
  • 2 teaspoon vanilla bean paste
  • 500g (5 cups) icing sugar
  • 30ml (1/8 cup) whipping cream

!Chocolate Guinness Cupcakes

Preheat oven to 180 degrees celcius. Line muffins tins with paper liners.

Combine guinness, vegetable oil, milk and vanilla extract in a large mixing bowl. Beat in eggs one at a time, then whisk in sour cream.

In a bowl of stnad mixer whisk cocoa powder , light brown sugar, flour and bicarbonate of soda. With mixer on low gradually mix in guinness mixture into the dry ingredients.

Evenly divide batter between paper liners.

Bake for 20- 25 minutes or until toothpick inserted comes our

Remove from oven and place on wire rack to cool.

In the bowl of the stand mixer or using a hand mixer cream butter until light. Add vanilla extract.

With mixer on low speed gradually beat in icing sugar. Add cream and whip until light and fluffy.

Chocolate Guinness Cake

Here’s how you know I’m the real deal: whereas most food publications will cram an upcoming holiday down your throat in hopes that you’ll link to their page as you plan your holiday meal, I’m not so clever or strategic. I wait until the holiday’s over, when the post will no longer be relevant, and then I blog about it. This means: (1) I’m not very smart and (2) I’m pretty authentic. And so it is that I share with you now a cake that would’ve been very nice to bring to a St. Paddy’s Day Dinner this past weekend (as I did) but which you will probably not make anymore because the holiday’s over.

It’s a shame, though, because this is a really wonderful cake. You have the darkly bitter flavor of the beer which echoes the the bitter flavor of the chocolate all balanced out with lots of sugar. The recipe comes from Nigella Lawson and it starts with these two ingredients:

You melt the butter in the beer:

Add sugar and cocoa powder:

Eggs, sour cream and vanilla:

And, finally, flour and baking soda:

Notice, this all happens in one pot which makes it a one-pot cake: a nice feature, as far as clean-up goes. You rub lots of softened butter over a springform pan:

And bake for 45 minutes to an hour, until a cake tester (or, in my case, a knife) comes out clean:

Meanwhile, you make a super fast, super tasty cream cheese icing in your food processor (the best way to make icing, as this previous post indicates):

Because we were going to dinner at Craig’s aunt and uncle’s, I took the icing in a separate container and iced the cake on the spot (it’s a loose icing, so you can just kind of pour it on). When the time came to eat the cake–after a wonderful corned beef and cabbage dinner which I wrote about in my newsletter–everyone dug in greedily. Here’s my slice:

Truth be told, it just tastes like a really good, really rich chocolate cake with cream cheese icing. If you search for it in your mouth, you might taste the beer, but not really.

Which is a good argument that this post isn’t a waste, after all. You don’t have to make this cake for St. Paddy’s Day make it anytime you want a good, unusual chocolate cake. And whatever Guinness you don’t use in the cake, you can drink afterwards: how many chocolate cake recipes offer free beer? This cake deserves your non-St. Paddy’s Day attention.

Chocolate Sorbet

The first time I heard about chocolate sorbet was at the Penny Ice Creamery in Santa Cruz. And even though I'm not a huge chocolate fan, I really like the flavor. This is my version of a chocolate sorbet.

Makes about 1 liter (1 quart)


  • 500 ml (2 cups+1 tablespoon) water
  • 200 g (1 cup) sugar
  • 75 g (⅔ cup) unsweetened coco powder, I use Valrhona
  • 1 pinch salt
  • 160 g (5⅔ oz) dark chocolate, I use Valrhona
  • ½ teaspoon vanilla paste
  • 1 tablespoon coffee


In a large saucepan, whisk together water with sugar, cocoa powder and salt. Bring to a boil while whisking frequently. Let it boil for about 30 seconds, then remove from the heat. Pour the mixture into an stainless steel bowl, and stir in the chocolate until it's melted, then stir in the vanilla paste and espresso. Chill the mixture before freezing. Freeze the sorbet in an ice cream maker according to the manufacturer's instructions.

Mike&aposs Cooking, Brewing and Recipes Page

I came across The Cook&aposs Thesaurus I forget how many years ago, and still refer to it many years later. It&aposs a set of descriptions of a wide selection of common and uncommon ingredients. And, invaluably, each description includes what other ingredients can replace that ingredient. The site is both searchable and laid out in a sensible tree of links. This is easily the best cooking reference I&aposve found online.

Measuring ingredients. I picked up a small scale at a farm stand&aposs going-out-of-business sale. It&aposs made parts of my cooking a lot easier: weighing is substantially quicker than volume measuring for various things, and is usually more accurate. The volume-to-weight conversions that I use most often (and yes, my scale does measure in both ounces and grams):

Ingredient Volume measure Weight equivalent
Flour (all-purpose, white) 1 c 4 oz
Flour (cake, white) 1 c 3 oz
Sugar (brown) 1 c 220 g
Sugar (white) 1 c 220 g
Raisins 1 c 200 g


  • Cleaning beer bottles. When I make beer, eventually the batch finds its way into 12 or 22 oz beer bottles I&aposve accumulated. I&aposve found that I store empty beer bottles long enough that it&aposs unpredictable what might be inside of them: I&aposve found mold, dead bugs, dried-on beer, grit, and I-don&apost-want-to-know-what-that-is. Whenever I bottle a batch of beer, I end up putting the bottles in a solution of warm-to-hot water and B-Brite, or some other active-oxygen cleanser, for at least 1.5 hours to get the crud out of them. After rinsing and letting them dry, I also give them a quick rinse in a sanitizing solution of Iodophor (an iodine-based sanitizer) just to kill off anything that may have decided to take up residence while the bottles were sitting around. (I can only B-Brite 12 12 oz bottles at a time, and each batch of beer requires about 48 bottles, so the first batch through the B-Brite sits out for quite a while.)
  • Removing labels from beer bottles. B-Brite and its active-oxygen cleanser cousins will remove nearly any beer label from bottles. I&aposve only had it fail on one label so far.
  • Cooling the wort. If you are an extract brewer, you&aposll usually find yourself boiling about two gallons of wort and leaving the other three gallons of water unused until it&aposs time to put everything in the fermenter. A simple way to crash-cool your wort: refrigerate your water for 24 hours ahead of brewing, and pour those nicely chilled three gallons into the fermenter simultaneously with the two gallons of hot wort. They&aposll mix together, cooling the wort down to pitching temperature. As always, if your fermenter is glass, put a few inches of cold water into the fermenter first, so you don&apost inadvertently crack your fermenter.



Recipes I invented

Recipes I helped invent

Recipes I like on the net

  • Chinese Style Beef in a Star Anise and Soy Marinade, which I&aposve only made with ground anise and ground cinnamon, 1/2 t each.
  • Baked Salmon and Wild Rice Casserole, from Foodness Gracious. Nommy even with canned salmon.
  • Beef Stroganoff. Unlike the recipe in Joy of Cooking, this one is braised, and came out wonderfully. I drastically reduced the butter &mdash it calls for a whole stick!
  • How to Roast Pork Loin Perfectly and How to Roast Pork Perfectly, both from Cook the Story. Best pork roast &mdash or pork loin &mdash I&aposve made. Highly recommended.
  • Goetta, from The Daring Gourmet. Goetta is described as "Cincinnati Sausage Grain Patties", which is accurate as far as it goes. A better but less appetizing description is "meaty savory oatmeal", as the recipe involves making a big pot of oatmeal with savory herbs and spices in it, then throwing in two pounds of ground meat. (This is a big recipe I made it in my Dutch oven.) Cook it until the meat is done, chill it, slice it, and fry it. I reduced both the cloves and mace by half, and am glad I did. I also omitted the onion and garlic, though I did pour in an extra cup of water to make up for the missing liquid from a disintegrating onion. My cooking time in the initial preparation was much less than specified in any of the recipes. I was done in under 90 minutes if I'd left things in step 1 to cook for 90 minutes, I would likely have had oatmeal charred onto the pan. Finally, for the frying step, either use a nonstick pan (like it says in the recipe) or fry it in some butter in a well-seasoned cast iron pan. It'll stick, butter or no, to a plain steel pan.

Mincemeat Pie

  • 3/8 c golden raisins (I use 75g)
  • 1/4 t allspice (ground)
  • 1/4 t nutmeg (ground)
  • 1/4 t cinnamon (ground)
  • 1/8 t cloves (ground)
  • 3/8 c brown sugar (I use 80g) (3/8 c = 1/4 c + 2 T)
  • 2 T brandy
  • 2 medium onions
  • 10 oz beef (sirloin tips work well)
  • salt
  • pepper
  • 2 medium apples (baking, such as Northern Spy, Braeburn, or Cortland)
  • 1 double pie shell, either commercial or homemade (I&aposve had good luck with Pillsbury)

Cut the beef into small (15mm x 15mm x 5mm) pieces. Coarsely chop the onion saute until it turns transparent. Add the beef salt and pepper lightly. Brown the beef while preparing the apples.

Peel, core, and slice the apples. Add the apples and brown sugar mixture to the pan with the beef. Coat the apples and beef well with the brown sugar mixture. Set the filling to simmer stir occasionally.

Preheat oven to 450 F. Fit one crust into a 9" pie dish. Once the oven is hot, use a slotted spoon to transfer everything but the liquid from the pan into the the bottom crust in the pie dish. Boil the remaining liquid until reduced by at least half (or more if there&aposs a lot) pour the liquid over the filled pie.

Wet one finger and wipe it around the edge of the bottom crust. Put the top crust on and pinch it down. Trim the excess. Poke holes in the top crust with a fork.

Bake at 450 F for 10 minutes reduce the heat to 350 F and bake for another 35 minutes. Shut off and open the oven, and let the pie cool in the oven for 10 minutes. Slice and eat. Serves 4.


  • 1 lb dry small red beans (or whatever beans you like)
  • 8 c water
  • 6 strips bacon
  • 2 medium onions
  • 4 cloves garlic
  • 1.5 lb stew beef
  • 1.5 lb boneless pork chops
  • 1/2 t smoked salt
  • 6 cubes chicken boullion
  • Water
  • 1 T ancho pepper (ground)
  • 1 T chipotle pepper (ground)
  • 1 T smoked paprika (ground)
  • 1 t Mexican oregano
  • 1/2 t coriander (ground)
  • 1/2 t cumin (ground)
  • 1/2 t celery seed (ground)
  • 3 bay leaves
  • 6 stalks celery
  • Salt to taste

Cut the beef and pork into 3/4" cubes. Coarsely chop the onions. Mince the garlic. Fry the bacon in whatever pot you&aposre using. Once it&aposs crisp &mdash or it will be once it cools &mdash take it out and let it cool on paper towels. Do not drain the fat. Saute the onions in the bacon fat until they start to turn translucent. Add the garlic, saute briefly. Add all the beef and pork. Sprinkle with smoked salt. Saute until browned on the outside.

While the meat is browning, drain the beans, reserving the soaking liquid. Top off the soaking liquid to 6 c with water and dissolve the boullion cubes in it.

Pour the chicken broth over the meat. Add the beans. Stir in all spices. Crumble the bacon into the pot. Chop the celery add it to the chili. Set the pot to simmer for at least two hours.


Recipes I invented

Recipes I helped invent

Recipes I like on the net

  • Summer Macaroni Salad In Lemon-Thyme Dressing, from The Cozy Apron. The recipe is readily modifiable. In my most recent batch, I used a mix of equal parts red wine vinegar and limoncello in place of all the lemon stuff, diced pickled carrots in place of half the peas, chopped green olives in place of the pancetta, and skipped the salt and the sugar. I make the dressing in a blender. I&aposve found that putting the mayonnaise in last of the liquid ingredients &mdash using the rest as a displacement liquid &mdash makes for much easier measuring, with a bonus of much better motion in the blender.

Cucumber-Pecan Salad

  • 2 small Japanese cucumbers
  • 2 paste tomatoes
  • 1 fresh cayenne pepper
  • 1/4 c fresh basil
  • 1 T fresh parsley
  • 1/2 c raw unsalted pecans
  • 1/2 T olive oil
  • 1/2 t sushi vinegar

The Wrong Fruit Salad

  • 1 cucumber
  • 4 paste tomatoes
  • 1/2 lb sugar snap or snow pea pods
  • 1 yellow bell pepper
  • 1/2 lb green or black olives, pitted
  • 1/2 T olive oil
  • 1/2 red or white wine vinegar
  • Black or cayenne pepper
  • Coriander
  • Cumin

Side Dishes

Recipes I like on the net

Breads and Quickbreads

Recipes I like on the net

  • Brazilian Pao De Queijo from Bewitching Kitchen
  • Seed Cake from Diane Duane&apossweblog. I generally use multiple kinds of seeds in this recipe instead of just caraway. All whole seeds:
    • 1 T poppy
    • 1/2 T anise
    • 1/2 T caraway
    • 3/4 t cardamom (not pods! Open the pods, or get cardamom seed)
    • 3/4 t celery
    • 3/4 t coriander
    • 3/4 t cumin
    • 3/4 t dill
    • 3/4 t fennel
    • 3/4 t mustard

    Additions (toppings, sauces)

    Recipes I like on the net

    • Toasted Seed Mix from Saveur&aposs recipes section. This is a different seed mix than what I put in my version of seed cake. It looks tasty, but I suspect the first time I make this it will be my seed cake mix instead.
    • Xinjiang Spice Blend, which I plan to use next time I have a chance to grill meat. From Kevin Is Cooking.
    • A quick recipe for tonkatsu sauce if you don't have any to hand. Tasty for putting on many things in addition to panko-breaded cutlets. From Keyingredient. I have since altered this see below.

    Recipes I've altered

    Quick Tonkatsu Sauce

    • 1/4 c ketchup
    • 1/4 c worcestershire sauce
    • 1/4 c soy sauce
    • 2 T apple butter
    • Dash of ground cayenne pepper
    • Tomato paste as needed

    Jams and jellies

    Recipes I like on the net

    • Sauternes and Sage Jelly, which I made with dessert hard cider instead. I think I need more sage next time. From Epicurious.
    • Apple Cider and Sage Jelly. Also needs more sage. From Just A Pinch.


    Recipes I invented

    • Apple Pie
    • Non-Pudding
    • Ice Creams and Sorbets
      • Bourbon Vanilla Chocolate Chip Ice Cream
      • Raspberry Cocoa Nib Ice Cream
      • Honey Honey Mead Ice Cream
      • Lavender Ice Cream
      • Ginger Ice Cream
      • Mimosa Sorbet
      • Guinness Chocolate Chip Sorbet
      • Dark and Stormy Sorbet
      • Lemon Sorbet

      Recipes I like on the net

      • Chocolate Whiskey Cake from the New York Timescooking section
      • Creamy Rice Pudding from AllRecipes
      • Lebkuchen from King Arthur Flour. A tasty, and quite sticky, way to use up crystallized honey. Worth making even if your honey isn't crystallized.

      Apple Pie

      • 1 double pie shell, either commercial or homemade (I&aposve had good luck with Pillsbury)
      • 1/2 c (110 g) brown sugar
      • 1-2 T cornstarch
      • 2 1/4 t cinnamon (ground)
      • 1/8 t nutmeg (ground)
      • Four large baking apples (Northern Spy or other), or six normal apples (Cortland, Granny Smith, other avoid Macintosh and the Delicious varieties as they turn to mush when baked)
      • White sugar

      Mix the brown sugar, cinnamon, nutmeg, and cornstarch together in a bowl. (The cornstarch can vary by how wet the apples are. Err on the side of too much if you're unsure it'll keep the bottom crust from getting soggy.) Set aside. Peel, cut, and core the apples put the pieces in a bowl. Add the brown sugar mixture, stir to coat, making sure there are no large lumps of brown sugar.

      Pour the filling into the bottom pie shell, try to pack it as densely as reasonable without damaging the pie shell. Wet one finger and wipe it around the edge of the bottom crust. Put the top crust on and pinch it down. Trim the excess. Poke holes in the top crust with a fork. Wet your hand and wipe it over the top crust, just enough to get the top damp so the sugar will stick. Sprinkle a good-sized silverware spoonful of white sugar on top. Put in the oven. After 10 minutes, reduce the oven temperature to 350 F, bake for another 35 minutes. Let cool on a rack.


      • Yogurt, full-fat, plain, about 1 cup per person try to avoid the sourer yogurts
      • Honey
      • Nutmeg, about 1/8 tsp per person
      • Dark or baking chocolate, about 1/4 tsp grated per person

      Ice Creams and Sorbets

      At minimum, freeze the freezer bowl according to manufacturer instructions. I&aposve gotten best results when I chill everything I can beforehand, including putting the mixing bowl in the refrigerator and freezing whatever container I intend to store the finished ice cream in.

      Bourbon Vanilla Chocolate Chip Ice Cream

      • 2 c heavy cream
      • 1/2 c superfine sugar
      • 1/4 t vanilla
      • 3 T (one shot) bourbon
      • 2 T mini chocolate chips (or chopped up regular chocolate chips)

      Transfer ice cream immediately into your chilled storage container and put in the freezer for at least two hours, preferably overnight.

      Raspberry Cocoa Nib Ice Cream

      • 2 c heavy cream
      • 1/2 c superfine sugar
      • 1/2 c raspberry dessert wine
      • 2 T cocoa nibs

      Transfer ice cream immediately into your chilled storage container and put in the freezer for at least two hours, preferably overnight.

      Honey Honey Mead Ice Cream

      Transfer ice cream immediately into your chilled storage container and put in the freezer for at least two hours, preferably overnight.

      Lavender Ice Cream

      • 2 c heavy cream
      • 4 T lavender buds
      • 1/2 c honey
      • 3 T (one shot) Domaine de Canton ginger liqueur

      Transfer ice cream immediately into your chilled storage container and put in the freezer for at least two hours, preferably overnight.

      Ginger Ice Cream

      Transfer ice cream immediately into your chilled storage container and put in the freezer for at least two hours, preferably overnight.

      Mimosa Sorbet

      • 1 c orange juice (no pulp)
      • 1 c champagne or dry white wine
      • 1/2 - 3/4 c superfine sugar

      Pour champagne and sweetened orange juice into the ice cream maker and freeze according to the manufacturer&aposs directions.

      Transfer sorbet immediately into your chilled storage container and put in the freezer for at least two hours, preferably overnight.

      Guinness Chocolate Chip Sorbet

      • 1/2 c superfine sugar
      • 1 draught (widget) can Guinness
      • 2 T mini chocolate chips (or chopped up regular chocolate chips)

      Transfer sorbet immediately into your chilled storage container and put in the freezer for at least two hours, preferably overnight.

      Dark and Stormy Sorbet

      Transfer sorbet immediately into your chilled storage container and put in the freezer for at least two hours, preferably overnight.

      Lemon Sorbet

      Transfer sorbet immediately into your chilled storage container and put in the freezer for at least two hours, preferably overnight.

      Soft Drinks

      Home Brewed Ginger Beer

      • 1 gallon water (preferably with 1 quart chilled)
      • 1 lb unwashed (turbinado) sugar
      • 1 T cream of tartar
      • 8-10 oz fresh ginger
      • Three large lemons
      • An empty one-gallon container
      • A fermentation lock, or a lid for the container that can fit loosely
      • 1 envelope beer yeast (Not the brewer&aposs yeast you find in health food stores! That stuff has been killed, and won&apost ferment a thing. Find a homebrew shop. Failing that, you can try bread yeast, but I don&apost know how it will come out.)
      • Four one-liter plastic soda bottles, with screw-on caps

      Pour two quarts of water into a pot add sugar and cream of tartar. Remove the white pith from the lemons (you need not get it all, but try to get most of it). Slice the peeled lemons 1-2 mm thick, add the slices to the pot. Cover and put the pot on high heat.

      Blend the ginger and lemon zest until the ginger is no more than small chunks, the largest 2mm on a side. Do not puree the ginger into pulp if you do it will end up stuck in your teeth later.

      Once the pot boils, pour in the ginger mixture. Return to boil let boil 15 minutes. Take the pot off the heat and cool to below 100 F.

      While waiting for the pot to cool, rinse and sanitize the one-gallon container. Pour the chilled quart of water into the gallon container. Proof the yeast according to package directions use some of the warm liquid from the pot instead of sugar water if you like. Once the liquid in the pot is at or below 100 F, filter (a standard kitchen strainer will do) the contents of the pot into the container, add the yeast, top off with water to make up for what was lost in boiling, and fit the fermentation lock.

      Let the ginger beer ferment 4-24 hours to multiply the yeast. The time depends on how much sugar you want left and how active your yeast is. If you&aposre using a brewing fermentation lock and getting more than one bubble per second, you have enough yeast. (Also note that you may never get one bubble per second!) Your ginger beer will be cloudy throughout the fermentation that&aposs normal.

      Rinse and sanitize the soda bottles. Remove the fermentation lock, fill the soda bottles from the gallon container. Don&apost filter the ginger beer in addition to catching all the ginger, the filter will also get rid of a lot of yeast. The glop suspended in the bottle should settle in the refrigerator. Close the bottles tightly. Let stand for 2-12 hours to carbonate, until the bottles no longer give easily when squeezed. Put the bottles in the refrigerator. Drink within 4 weeks to avoid exploding bottles.

      Open bottles carefully they are under a lot more pressure than any normal bottle of soda. You may want to bleed off some of the pressure occasionally, though note that this can cause the bottles to erupt unless you&aposre quick to reseal the bottle. Bleeding off pressure will almost always bring the settled yeast off the bottom as the carbonation comes out of solution. The cure for this is multiple bleedings off, until there is little to no yeast dislodged from released carbonation.


      Meanwhile, juice the limes. Strain the juice into a container mix in the sugar. Put the sugared lime juice into the refrigerator.

      Strain the lime-zested water into the sugared lime juice discard the zest. Top up with enough water to make one gallon. Refrigerate overnight. Serve.

      Guinness Chocolate Cake with White Knight Frosting

      This Guinness Chocolate Stout Cake with White Knight Buttercream based on recipes from Zoë Bakes Cakes, was inspired by my trips to Ireland. I have had especially good fortune, which brought me to Ireland twice. In January of 2020, I spent a week seeing Ireland with my friends at Bake from Scratch magazine, Tourism Ireland and Williams Sonoma, just months before I was there with KerryGold to eat as much butter as I could and it turns out that’s a lot!

      With each trip I have fallen deeper in love with this country.

      Ireland is beyond beautiful with the rolling hills of green grass and clover that fall off into the ocean and that’s just a description of the pastures where the dairy cows graze. They produce the sweetest, richest milk in the world, which makes Kerrygold’s Irish butter taste silky and creamy and glow a healthy, golden yellow. I used it make the White Knight Frosting in this amazing, Guinness infused Chocolate Cake. The recipe is below and you can see more photos of my trip in the Highlights on Instagram.

      The dairy in Ireland and all the products made with it were among the biggest surprises for me. I come from a dairy rich state and yet, I have never experienced cream, butter and even simple milk like I had in Ireland. I kept asking the bakers I met during my trip what they’d topped cakes with, just to find out that it was nothing more than whipping cream.

      That whipping cream was so luxurious I assumed it was made with creme fraiche or something to boost the velvety texture it had. Turns out feeding cows nothing more than green Irish grasses produces cream that needs nothing more than aeration to achieve magic.

      (just some of the chocolates I brought home from Ireland)

      Another pleasant surprise was the universal love of chocolate I found across Ireland. Just about every stop, including at the petrol station, turned into an opportunity to eat chocolate. Maybe these two discoveries are not unrelated, the chocolate + the rich cream are bound to be dynamic.

      Even brands of chocolate I’ve had in the States, that have never elicited anything more than mild pleasure were so superior in Ireland. Then there were the local, bespoke chocolate makers who were creating truly brilliant and exciting boxes of chocolates.

      This is Sister Genevieve from Kylemore Abbey who creates some of the finest chocolates I’ve ever had. I even got a chance to step into her chocolate making shop and try my hand at creating her famous and adorable chocolate sheep.

      During our trip through Ireland, we stopped at as many bakeries as we could fit into a day. The full list of not-to-be-missed bakeries will appear in an upcoming issue of Bake From Scratch Magazine. One of our stops was at the Pepperpot Cafe in Dublin, which I was lucky enough to visit on both of my trips through Ireland. They served us a lovely chocolate stout cake with a super-rich, but simple whipped cream topping.

      I was instantly smitten and knew I’d come home to make a version of my own. Later that evening we arrived at Castlemartyr Resort, again a place I’ve been fortunate enough to stay at twice (and I hope to go back again and again!)

      In the beautiful lounge at Castlemartyr we were served a White Knight cocktail (think of the Irish version of a White Russian), which had layers of whiskey and a tall pour of perfect Irish heavy cream. It tasted like it was meant to be frosting and was the final inspiration for this cake.

      Guinness Imperial Gingerbread Truffles

      It’s that time of year again, when all things point to tradition. In my home that means the tree goes up Nov 1 and comes down February-ish. Four months of holiday is insane by most people’s standard, but 2020 is writing new normals for us all. Insane might be the new genius, so I may be setting a new trend with all my extended holiday merry making.

      At least that’s what I told Matt. He flat out disagrees. This coming from a guy who starts wearing ELF socks in October, Christmas panics in June about holiday shopping and pouts worse than our 6-year-old when his siblings raise the idea of replacing the white elephant gift exchange for another activity.

      Yeah, I’m thinking his disbelief definitely does not cancel out my genius.

      With that, let’s discuss one this year’s best merry-making gift ideas! Hello, Guinness Imperial Gingerbread Spiced Stout Aged in Kentucky Bourbon Barrels. You can definitely gift this straight, as is – wait, maybe slap a bow on it for added festiveness. It’s a limited release and brewed at their Guinness Open Gate Brewery in Baltimore.

      The new Guinness Imperial Gingerbread Spiced Stout is brewed with allspice, ginger, cinnamon and nutmeg, and then aged in bourbon barrels. Its rich notes of gingerbread and warm notes of bourbon make it a delicious winter sip.

      Beyond the sip—you guessed it—I created these gold dusted truffles with some. It’s rich, decadent and most of all – SO EASY TO MAKE! These truffles are made for gifting. What more can I say? Make some, gift some and spread the holiday joy!

      A few notes before you get started on the Guinness Imperial Gingerbread Truffle recipe:

      A good way to use up any remaining watermelon, this bright, citrus-infused float is the one you reach for on the hottest of summer days.

      Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

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      Step by Step Instructions.

      Layer cakes take a little longer to make and involve a few more components, but this one is well worth it. To ease the flow and logistics, you can break out the assembly of this cake over two days.

      • Day 1: Make the cake, cover it well in plastic wrap. Transfer the cake to the refrigerator to chill. This will make frosting the cake that much easier, since the cake will be sturdier and the frosting won’t catch the and tear at it.
      • Next make the Guinness simple syrup. While this isn’t totally necessary, it does bring added flavor to the cake. Go easy with the syrup, the cake itself is very moist on its own. Too much syrup will over soak the cake and leave a soggy crumb.
      • Day 2: Make the frosting. Keep in mind it will thicken as it sits, so don’t wait too long to frost the cake. If the frosting does thicken too much, and is hard to spread, add room temperature heavy cream (heat in the microwave if necessary) to the frosting and beat it with a hand or stand mixer until the desired consistency and texture is achieved.The frosting is best made the day you are ready to frost and cover the cake. If you make this any earlier, the frosting tends to stiffen beyond spreading consistency (think cold peanut butter over soft bread). But life happens, and if you find a day passes from when you made the frosting to when you can cover the cake, there’s a solution. Place the frosting in a stand mixer bowl and beat it for 1 to 2 minutes to break it up. Next add room temperature (not cold) heavy cream to the frosting and beat it for a few minutes more, about 2-3 minutes, to soften the frosting to a spreadable consistency.
      • Make the pouring ganache the day you are ready to assemble the cake.

      This dessert, created by pastry chef Cory Barrett, is an ode to Michael Symon&aposs father, Dennis, who loves beer, pretzels and chocolate. The ice cream has a strong, malty Guinness flavor that goes supremely well with the salty, milk chocolate𠄼overed pretzels. If you don&apost want to make the chocolate-covered pretzels, they&aposre easy enough to buy.

      Star chef Michael Symon&aposs delicious ice cream has a strong, malty Guinness flavor that goes supremely well with the salty, milk chocolate-covered pretzels.

      Chocolate Guinness Sorbet - Recipes

      Guinness, which has chocolaty notes, is a great match with chocolate desserts. Whip one up for St. Patrick’s Day, and serve it with a small glass of Guinness.

      Ingredients For 6 Servings


      1. MELT the dark chocolate and butter in a bain-marie and add in the Guinness.

      2. BEAT the egg yolks and superfine sugar until light and fluffy. Mix in the melted chocolate mixture in with egg yolks and slowly fold in the whisked egg whites until everything is smooth.

      3. TRANSFER the mousse to serving dishes and chill. Serve with fresh raspberries or other seasonal berries.

      Ingredients For 25 Truffles


      1. COMBINE the cream and Guinness to a saucepan and bring to a boil. Add the chocolate and grated orange zest. Mix together until the chocolate is fully melted then leave the chocolate mix until it is cool to the touch, but not set.

      2. TAKE generous teaspoons of the mixture and roll in your hands to form small round truffles. Dust in cocoa powder or coconut powder. Allow to set in the fridge for 2-3 hours.