How to Make a Cookbook Panel

Join us on June 8, 3:30-5PM at International Culinary Center’s Amphitheater for the “How to Make a Cookbook” panel. RSVP to smedlicott@culinarycenter.com

The team behind Bowl: Vegetarian Recipes for Ramen, Pho, Bibimbap, Dumplings, and Other One-Dish Meals —including the author, literary agent, editor, and photographer — will discuss their work and how they join forces to collaborated on Bowl and other cookbooks.

From writing a proposal, finding and working with an agent, and locking in a deal with a publishing house, to the writing, editing, and photographing the cookbook, this discussion covers the full scope of the process. If you dream to one day write a cookbook, don’t miss this lively event!

Panelists:

Lukas Volger, author

Lukas Volger is the author of three cookbooks: BowlVeggie Burgers Every Which Way, and Vegetarian Entrees that Won’t Leave You Hungry. His approach to vegetarian cuisine is accessible yet innovative, and rooted in straightforward technique and “whole foods” ingredients. He’s been featured in Vogue, The Splendid Table, and the New York Times, who calls him “a master at creating attractive vegetarian and vegan meals that are put together with a light hand but that fill you up.” He’s also the editorial director of Jarry, a James Beard Award–nominated magazine, and founder of Made by Lukas, a Brooklyn-based line of premium veggie burgers. A native of Boise, Idaho, he lives in Brooklyn, New York. For more information visitlukasvolger.com or follow him @LukasVolger.

Alison Fargis, literary agent

Alison Fargis is a partner in Stonesong, a literary agency in Manhattan. With over twenty years in publishing, Alison’s list includes a wide range of bestselling and critically acclaimed titles in subjects ranging from food and wine, lifestyle, pop culture, how-to, and diet to middle grade, YA, and adult fiction. Her roster of authors includes Deb Perelman (The Smitten Kitchen Cookbook), Michael Buckley (The Sisters Grimm series, NERDS series, and Undertow trilogy), Erin Gleeson (The Forest Feast, The Forest Feast for Kids, and the forthcoming The Forest Feast Gatherings), Stephanie Diaz (Extraction trilogy), Alex Myers (Revolutionary), April Peveteaux (Gluten is My Bitch, The Gluten-Free Cheat Sheet and the forthcoming Bake Sales are My Bitch) Matt Lewis and Renato Poliafito (Baked, Baked Explorations, Baked Elements, and Baked Occasions), and Lukas Volger (Bowl) among others. She graduated Vassar College with a BA in Art and lives in Brooklyn.

Rux Martin, editor

Rux Martin is Editorial Director of Rux Martin Books and a vice president at Houghton Mifflin Harcourt. She specializes in cookbooks, nonfiction books on food, and diet books. Authors she has worked with include Dorie Greenspan, Mollie Katzen, Jacques Pépin, Ruth Reichl, Marcus Samuelsson, Michael Solomonov, Judith Jones, Jane and Michael Stern, and Pati Jinich. She has edited a number of New York Times bestsellers, including The Gourmet Cookbook; Gourmet Today; The Gourmet Cookie Cookbook; the Hello, Cupcake series; Around My French Table; As Always, Julia; The Essential Scratch & Sniff Guide to Becoming a Wine Expert; Baking Chez Moi; and Jacques Pépin Heart and Soul in the Kitchen. Before coming to HMH, she was one of the founding editors of Eating Well magazine, where she edited food articles and oversaw the food photography. She lives in Vermont, where her office adjoins the chicken coop.

Michael Harlan Turkell, photographer

Michael Harlan Turkell is a food culture–focused photographer and author who’s spent over a decade capturing the inner workings of kitchens for his award-winning Back of The House project, which documents the lives of chefs in their restaurant world. He’s been nominated for a James Beard Foundation Award in Visual Storytelling, and has photographed over a dozen cookbooks, including titles for Aarón Sanchez, Joanne Chang, Marco Canora, Sara Jenkins, Lukas Volger’s Bowl, and most recently, Chris Cosentino’s Offal Good, which he also co-authored. Currently, Michael is writing (and photographing) his own cookbook, Acid Trip, focusing on the history and production of vinegar around the world, as well as how to make it yourself, and cook with it.

2016 Commencement Ceremony and Dan Barber’s wise words

ICC’s 2016 Commencement Ceremony at Carnegie Hall was a huge success! Congratulations to all of our graduates and Outstanding Alumni award winners. A big thank you to our keynote speaker ICC grad Chef Dan Barber for such inspiring speech! Here’s an excerpt:

I remember, not long after I had graduated from FCI, I was listening to a very, very famous chef get asked a question on a stage similar to this, “What do you feel about the future of the industry for young cooks?”, and he answered quite honestly. He said “I feel really sad for graduating cooks and young cooks, cooks that haven’t become chefs yet, because I think that the industry is tightening. I think the opportunity for success is closing rapidly.” This was twenty years ago. God, was he so wrong.

He was so wrong because look at what’s happened in the last twenty years, look at what’s happened to our industry! There’s more opportunity now than ever before. People you hear today say “What’s really the worth of a culinary education, what’s really the possibility for all these crazy hours and drudgery and hard work that we do, where is it leading to? Where is the path in this future that we’re looking at?”

Well, the truth is there’s more opportunity now than ever before and my hope, or my suggestion, is that the future of really good food is going to be more and more connected to how the world is used and if we can educate our palates to connect with that, we will not only be better chefs and more successful, but we will steward the way we want our land used for future generations and the next class that follows you in thirty and forty years. So with that I wish you all the luck in the world. Thank you!

Dan Barber speaks at International Culinary Center's graduation ceremony in Carnegie Hall

See more photos on Facebook!

Interview with Alumna Emilie Raffa from The Clever Carrot

ICC Professional Culinary Arts’06 graduate Emilie Raffa is the blogger behind The Clever Carrot and the author of The Clever Cookbook: Get-Ahead Strategies and Timesaving Tips for Stress-Free Home Cooking.

Emilie’s work has been featured in Oprah Magazine, Women’s Health Magazine, The Huffington Post, Food 52, Saveur, Food & Wine, Today Food, and in the pages of Artful Blogging Magazine. She was a finalist for ‘Best Food Photography’ in the annual the Saveur Blog Awards, and she also contributes to the digital cooking publication Feedfeed.

The Clever Cookbook Emilie Raffa

-What did you do before attending ICC?

Before attending ICC, I was working in sales. I couldn’t stand my job! Following my gut and enrolling in culinary school was one of the the best decisions I ever made.

-What is your best memory from your time at ICC?

This is going to sound silly, but I’ll say it anyway: the bread! Baguettes, to be exact. I remember arriving to class, ripping off a chunk of bread from the kitchen, and then settling in (at my station) to assemble my paper chef’s hat (yes, our hats were DIY and stapled together, by the way).

-Describe a day in your life.

Hectic! I like to wake up really early in the morning to write. Then, once the kids are up, I switch gears into Mom Mode. Then, it’s back to work again- cooking, photographing, answering emails and of course, more writing. My cat is incredibly demanding too, if that counts.

Clever Carrot Emilie Raffa

-What is your personal favorite recipe from The Clever Cookbook?

Tough question! I’d say my One-Pot Creamy Orzo with Asparagus. It’s like ‘risotto’ pasta.

-What would you tell someone who wants to publish a cookbook?

Do not settle. Wait for the right deal. Many bloggers are getting book deals right now so don’t sell yourself short with a subpar offer, especially if you will be doing your own photography, styling and recipe testing. Good things come to those who wait!

– What’s next for you?

I’m always brimming with ideas! Right now, I’m still promoting my cookbook so we’ll see after that!

Library Notes // Spanish Cooking

By Sara Medlicott,
ICC Librarian

“The highest expression of culture, besides art, is gastronomy. Gastronomy is the art of every day,” – Chef Jose Menendez

With an opening line like that, you know you are in for an excellent class. I recently had the pleasure of participating in the Essentials of Spanish Cooking course (next start June 6!). I was also lucky enough to sign up at the same time as the incredible Kristen Maugeri from Admissions.

Spanish cooking class
(Photos by Chef Jose Menendez and Kristen Maugeri)

The reason this class was so outstanding is not just learning to make tapas, chorizo or paella, but because Chef Jose Menendez is a walking encyclopedia of Spanish cuisine, culture and history.

He didn’t just teach us the technique for traditional paella, but he also explained why most “Spanish” restaurants here do not make it the traditional way, how it is different region by region and where it originated. So I came away with some amazing recipes, new culinary skills and I also gained a tremendous amount of knowledge. There is another class coming up in June, and I can’t recommend it highly enough, what could be more impressive for your next party than a spread of homemade tapas? If you can’t wait until June, stop by the ICC library! Chef Jose is a regular patron and he selected a few books from the collection that cover some of what we learned in class.

We started off with Tapas. Imagine my surprise that I have been doing Tortilla Espanola wrong all this time! I quickly learned the proper technique and it will only take a few modifications from what I was doing before to vastly improved flavor. Other favorites were the Mejillones a la Vinagreta (Mussels in Vinaigrette) and Coquetas de Pollo (Chicken Croquets). Variations on these, as well as many other tapas recipes are available in the beautiful Pintxos: Small Plate in the Basque Tradition by Gerald Hirigoyen and The Book of Tapas by Simone & Ines Ortega.

Next was Charcuterie. We learned how to make two types of sausage, classic chorizo and blanquets Valencianos. Here at the ICC library, we have a huge selection of all types of Charcuterie books. For the home cook, Chef Jose suggests Toro Bravo by John Gorham & Liz Crain which has very clear and easy to follow instructions for making chorizo at home. The book covers much more than sausage though; it also teaches you how to make tapas, raciones and cocktails. Toro Bravo is a great overview of Spanish cuisine as interpreted by a chef in Portland.

paella_cooking_class

Finally, we came to Paella day. Paella day is a favorite of the whole school because there is always plenty to go around. The whole class cooks two large pans as a group, then shares with everyone. In fact, my first experience of the Spanish class was during the previous session when I got a call in the library from a student, “Chef says you can come down for paella!” What better way to take a break than that? At last, it was my turn to be the Paella angel and we rolled the two huge platters upstairs during dinner break.

To try your hand at home, check out Paella by Alberto Herraiz. This beautiful and thorough book covers everything you need to know start to finish and has recipes for many regional variations such as Barcelona style, A Banda, Valencian and even New York Style. If you aren’t a rice fan, have no fear. There is an entire section of non-rice paellas with everything from quinoa and bulgur to desert paella with apples and camembert.

paella

For our last day the focus was on Molecular Gastronomy which is a passion of Chef Jose. It was always hard for an amateur like me to imagine whipping up some of these space age foods we see in magazines, but in this class we learned several recipes from start to finish. While they do require some unusual tools and ingredients, you don’t need a Michelin starred restaurant kitchen or a food lab to start on basic molecular gastronomy, you can do it right at home.

spanish_cuisine_books

To find out more about the Spanish origins of this food movement, come pick up Ferran: The Inside Story of elBulli and The Man Who Reinvented Food by Colman Andrews or A Day at elBulli by Ferran Adria — both cover the details of one of the original modernist restaurants in Spain. If you are a huge elBulli fan, you may also want to take a look at the yearly catalogues (see if you can find our signed copy!)

Of course, elBulli is not the only modernist restaurant in Spain. Chef Jose also recommends One Day at Mugaritz Restaurant by Bent Christensen. This beautiful book walks the reader through the inner workings of Mugaritz from the dishes to the philosophy. We also have the Mugaritz cookbook, if you feel inspired to try yourself.

All of these and many more books on Spanish cuisine are available in the ICC library, so stop by and have a look.

Alumni Spotlight // Justin Mays

By Daisy Martinez,
Associate Director of Alumni Affairs

I am always happy to chat with grads who stop by the school and update us on their achievements, and I am often reminded of that old adage, “you can’t judge a book by it’s cover”. Justin Mays is a prime example of this. His youthful charm belies the extensive life experience he has under his belt, and his quiet, shy manner leaves you wondering how he navigates the tumult of a professional kitchen. After hearing his inspiring story, I knew that it was one “book” I had to share.

What were you doing before you attended culinary school?

I joined the Air Force in September of 2006 and headed to San Antonio, TX, for my military basic training. After that, I completed my career schooling in Biloxi, MS, before heading off to my first base in Panama City, FL. Little did I know at the time, the journey that was ahead of me was going to fuel the fire that pushed me to finally come to ICC and jump into the culinary world.

After a year in Florida, I was reassigned to Osan Air Base in South Korea, about 45 minutes south of Seoul. This is where my curiosity for food really took off, as I was exposed to all of these ingredients that I had never heard of, let alone seen. I tried everything I could get my hands on! Several hospital visits for food poisoning later, I learned what I could and couldn’t handle.

That year was both educational and exhilarating, and then we were moved to England. There, I met a lot of really good home cooks and was a part of a food group named the “Fairford Fatties”. Needless to say, we searched for as much “good” food that we could find. I also had made some friends in the restaurant industry and really enjoyed listening to their stories of dinner service over a few drinks. I think this was the first time of many that I would look at the ICC website and dream about one day launching my culinary career.

What was the next step for you to reach your goal of a culinary career?

From there I was off to Istanbul, Turkey. Long story short, loved the food, met the woman I would marry, and made a connection with a country unlike any I had before. My new bride and I headed back to Korea, where we were blessed with two beautiful girls. My first move back to the United States in six years was to St. Louis and for my wife’s birthday we went to Sydney Street Cafe in the downtown area. The food blew us away! At that moment, I knew I had to make my dream a reality soon. It was killing me, literally. I couldn’t sleep without dreaming of cooking and creating. It pulled at me and made me experience goals and aspirations I had never dreamed of. But, I had a wife and kids to take care of, so my dreams were just that…

I got out of the military while in St. Louis due to some ongoing medical issues and moved to my hometown to become a distribution manager for a large steel and aluminum company. I had essentially what I had always worked for: a nice salary, two nice cars, a nicely furnished home, and financial freedom. By most standards, I was on top of the world. Well, you know how they say money can’t buy happiness? Well, that was true in my case. I was missing something in my life that I needed. I lacked fulfillment and happiness. Not to mention, by this point I was literally driving my wife crazy about becoming a chef. An opportunity presented itself, and I decided that if I didn’t do it then, I never would.

Photo from the Wallsé Gallery
Photo from Wallsé

That’s a big step to take when you have a family to provide for. What kind of support did you get from them?

My wife and I looked around and wondered “how are we going to make this possible?” What would we do with all of our stuff? How would we afford everything? I guess when you want something bad enough, you find a way. My wife and I took to Craigslist and started having yard sales to afford school, then sold my truck. We knew we couldn’t afford to come to NYC all together, so my wife and kids stayed with family in Istanbul while I started my training at the ICC.

However, I discovered I wasn’t ready for that separation from my wife and girls. Their absence became unbearable, and after four months I brought them back to NYC to be with me until I finished. I worked with some friends and happened to have a buddy who was going to be out of town so we rented his place. The end goal was moving to Turkey upon graduation and finding something there, but we ran into hiccups with my citizenship paperwork and not to mention security issues that were plastered all over CNN. We made the decision to stay in New Jersey where my family could have a nice place to live while I chased my dream.

Okay, so now you are attending the ICC, and your family is back with you from Turkey. How long after you graduated did you find employment in your “field of dreams”?

I worked as a Chef de Cuisine at Savann Restaurant in Harlem while in school and a few months after graduation. While I loved my time there, I needed to elevate my cooking to a different level. I saw an opening at Wallse for an Entremetier Chef in the West Village and started doing some research on the place. I discovered it had been a Michelin-rated restaurant for 15 or 16 straight years, and I said to myself, this is it. This is where I want to be.

That is a really inspirational story. Where do you see yourself 5 years from now?

I want to push my limits and have my limits pushed daily for excellence. I want to learn and develop, not just into a cook, but a chef. I want to have that background that separates me from my peers; the experience of an education that is worth its weight in gold. I’ve found that, and now my journey continues. We have a long way to go, but my quest for perfection and my desire for a brand will be fulfilled. I’ve sacrificed too much for it not to.

Chef Justin was able to apply the ICC Military Scholarship towards realizing his dream of attending the ICC. Maybe you can too!
Military Scholarship
Applicant must be a military veteran, active military member or the spouse/child of a veteran or active military member who has been honorably discharged from the United States Armed Forces.

Finding my sweet niche

By Breana Alper
ICC Professional Pastry Arts 2016

Growing up in an Italian household, I would always come home to a house filled with many delicious aromas. My mom would have sauces boiling on the stove while making one of my favorite desserts, banana bread, which was also the first dessert I mastered. My mom would always be the cook and I eventually took on the role of the dessert maker. I guess you could say that’s how I fell in love with baking. After dinner each night, my family couldn’t wait to see what kind of dessert I had chosen to make. It was most likely something with chocolate, since I basically eat, breathe, and drink chocolate!

I have always been searching for my “niche” in life, but couldn’t find it…until recently. What I failed to realize was that the answer was right in front of me the entire time. I Love To Bake! Baking is literally the one thing I am good at that I have consistently done throughout my life. I was baking all the time, my mom jokingly blamed me in advance for all the weight she suspected she would gain from eating the baked goods!

Breana Alper International Culinary Center

A family friend of mine always comes into my house and says “Ay Betty Crocker, what’s crackin’! What are ya baking today?” To this very day he still calls me “Betty Crocker” any time he sees me. What he doesn’t know is that this nickname will always encourage me to push myself a little further each time I bake something. I love seeing the expressions on people’s faces whenever they eat something that I spent whole day baking.

For me, baking is a time to get away from all my thoughts and feelings and just focus on one thing — perfecting whatever dessert I decide to take on. I bake because it is something that I enjoy doing, not necessarily because I want to eat what I make. In my mind, baking was just a hobby that I loved and nothing more. I never thought I could bake as my career, but people started suggesting it more and more. This is how my story begins.

Six months ago, I decided to take a huge step away from the path that everyone says you need to follow — college. I was starting my junior year at The University of Delaware when I reached a point where I said to myself, “Isn’t now the time when I am supposed to be pursuing my dreams and passions?” So I told my parents that I needed to find my real direction, which meant taking time off from school. Thankfully, they were nothing but super supportive. They are the ones who pushed me to pursue culinary school and even came with me to tour International Culinary Center in New York City. My mom was in awe the whole time, because she has also always dreamt of attending culinary school.

Breana Pastry School Student

Fast-forward to the present and I am now on day 21 of the Professional Pastry Arts program, with aches in my back and pain in my feet, but I couldn’t be happier! There was a lot of back and forth in my mind choosing between pastry and culinary arts. It was a hard decision to make, but in the end I am glad that I chose the pastry route. There is something special about being surrounded by people from all over the world who share the same passion as you. Each and every day gives me the validation that I made the right choice coming to The International Culinary Center!

– Breana
Follow on Instagram

Library Notes // Women’s History Month

By Sara Medlicott,
ICC Librarian

While we are all used to the tired clichés about how a woman’s place is in the kitchen, the same has never been true of the professional kitchen. While traditionally women are expected to cook at home, the history of the culinary world has been very much a man’s world. As Women’s History Month draws to a close, I thought it was a good opportunity to highlight a few books on women chefs from our collection.

Skirt Steak: Women Chefs on Standing the Heat and Staying in the Kitchen by Charlotte Druckman

Charlotte Druckman’s prescient book highlighted many of the issues that have recently been receiving mass media coverage back in 2012. If recent articles about the lack of recognition for female chefs and balancing motherhood with a culinary career spurred your interest, Skirt Steak will allow you to delve deeper with an accessible, conversational tone and profiles of many women in the industry.

Women Chefs of New York

Women Chefs of New York by Nadia Arumugam

This cookbook highlights some of the top women chefs of New York City. Divided by style of cooking, each section includes a brief bio and several recipes. Arumugam provides major inspiration and practical tips for aspiring female chefs. Recipes included run the gamut from Quail Adobo to Peaches and Cream Cookies with contributions from several ICC Alums; Christina Tosi, Sarah Sanneh and Jean Adamson.

 

Julia Child

M.F.K Fisher, Julia Child & Alice Waters: Celebrating the Pleasures of the Table by Joan Reardon

Joan Reardon has created three overlapping portraits of some of the most well known women in the culinary world. M.F.K Fisher was America’s most prolific food writer who breathed life into a largely unknown genre. Julia Child introduced American home cooks to French cooking through her books and television series. Alice Waters is the godmother of California cuisine and revolutionized fine dining in America. Reardon traces the shared friendships and influences of these women and reveals the private lives behind their public personas.

Dearie: The Remarkable Life of Julia Child by Bob Spitz

One of the biggest names in the culinary world, Julia Child, went years without an in depth biography. Bob Spitz set out to remedy that situation with Dearie chronicling her fascinating life, from her time as a spy during World War II to her great romance with Paul Child, to her introduction to cooking in Paris and ultimate ascent to stardom and influence on the United State. This book was also a staff pick and comes highly recommended by Chef Lief. It is a must read for any Julia Child fan.

Interview with Samantha Seneviratne

International Culinary Center Culinary Arts’06 and Bread Baking’08 graduate Samantha Seneviratne is a New York-based food writer, recipe developer, food stylist, and blogger.

She has worked as a food editor in the kitchens of Good Housekeeping, Fine Cooking and Martha Stewart’s Everyday Food. Samantha has recently published her first cookbook, The New Sugar and Spice: A Recipe for Bolder Baking.

-What did you do before attending ICC?

I was working as a Production Coordinator for a documentary series at Thirteen/WNET. I decided to attend culinary school in the evenings.

-What is your best memory from your time at ICC?

I did the culinary program but my heart was always in pastry. I remember Pastry Chef Alain Ridel in Level 3 and 4 used to let me bring in recipes that I was curious about and try them out during any downtime. He helped me experiment and try new things that weren’t even a part of the curriculum. He went above and beyond and I appreciate it!

Samantha Seneviratne The New Sugar and Spice

-What is your personal favorite recipe from The New Sugar and Spice?

That’s so hard! It’s like choosing your favorite child. Today I’ll say the Cardamom Cream Sugar Doughnuts are my favorite. I can’t ever get enough cardamom.

-What would you tell someone who wants to publish a cookbook?

You can do it! It takes an insane amount of hard work but anyone can do it. And, a great agent is worth her weight in gold.

new sugar spice book

-What’s next for you?

More of the same if I’m lucky! I have my second cookbook coming out this summer called Gluten Free for Good and I would love to write another baking book.

No more cakeless meetings

By Lindsay Morrison
ICC Professional Pastry Arts 2016

My favorite quote has always been, “a party without cake is just a meeting” … Trust me, I would know. I’ve sat in a lot of meetings for the past 6 years. I’ve had a day job, and a night hobby.

I may have had a business card labeling me as a Sales Manager, but most people know me as Benny’s Baker (#bennysbaker), an Instagram hashtag I made to show my friends and family all the things I bake for my husband, Benny. Luckily for my coworkers, I quickly started baking more than he could handle eating. What started as a hobby quickly turned into so much more.

I went to work every day counting down to five o’clock so I could rush home to bake. I would show up the next morning with cookies, a pie, a cake – sometimes all three. I had a chalkboard office door full of desserts my coworkers wanted me to bake for them. I dragged my colleagues to bakeries in between sales calls and catered breakfast pastries for our morning meetings. Physically, I spent my days at the office in a desk chair but mentally, I was at home in my kitchen wondering if I had enough butter and sugar for my next recipe.

Pastry Career

Believe it or not, I toured ICC for the first time in 2010. It took me six years to realize that I go to bed happiest on days I’ve created art through food. I fall asleep mapping out what I’ll bake tomorrow, and I wake up excited only on the days I get to spend in a kitchen. After six years dreaming of the day I could trade in my suit for an apron, I was finally ready to turn my passion into a profession with a pastry path at the ICC.

The only problem was that I lived in Florida – with a husband, a dog, and (amongst dessert dreaming) a great job. It wasn’t an easy decision, but after months of planning, preparation and deep, deep thought, I finally took the plunge. A six month adventure in New York City to live a dream I’ve had as long as I can remember was something I simply couldn’t not do. The game changer for this career changer was that realization.

Lindsay Morrison Pastry Student

So, here I am: Lindsay Morrison, 27 years old, Pastry Arts Student – Level 1, Career Changer, from Delray Beach, Florida. Sure, I’m husband-less, wienerdog-less, family-less (at least there’s FaceTime), but I’m the happiest I’ve ever been. I’m learning everything I’ve always wanted to learn, amongst a new family I’ve found at ICC. I’ve stopped staring at the clock and counting down the minutes until I get to go home – because I’m finally exactly where I want to be, doing what I love alongside inspiring Chefs and my talented classmates from all over the world. After only a few weeks here, I already feel more confident than ever that I made the right decision, more inspired to continue to do what I love, and more convinced that we should never, ever have cakeless meetings.

I’m so excited to be here and thrilled to be writing all about it – I can’t wait to share my experiences, recipes and everything else along the way with you.

– Lindsay
Blog // Instagram

Guinness Cake Recipe

Guinness Cake Recipe

By Chef Jansen Chan
ICC Director of Pastry Arts

Yields: 9” three layered cake

Guinness Cake

Ingredients

  • 2 cups All-purpose flour
  • 1 tsp. Baking powder
  • ½ tsp. Baking soda
  • ½ tsp. Salt
  • 4 oz. (1 stick) Butter, unsalted, at room temperature
  • 1 1/3 cups Sugar
  • 3 Eggs, large
  • 10 oz. Guinness

Procedure

  1. Prepare a 9” cake pan by greasing and flouring the sides. Place a parchment circle on the bottom, if desired. Preheat oven to 350 F.
  2. In a bowl, mix together the flour, baking powder, baking soda, and salt.
  3. In a mixer, using the paddle attachment, cream the butter and sugar until light and fluffy. Slowly add the eggs, scraping occasionally to prevent lumping.
  4. When thoroughly mixed, add the dry ingredients, alternating with the Guinness, in small batches. Mix until evenly combined.
  5. Pour the batter into the prepared cake pan and bake in a 350 F oven for 45-50 mins., or until springy to the touch. Let the cake cool in the pan for 10 mins. before unmolding onto a cooling rack. Remove parchment circle, if used. Allow cake to fully cool.
  6. Before frosting, slice the cake into three even layers.

Light Chocolate Ganache

Ingredients

  • 2 cups Cream
  • 8 oz. Bittersweet chocolate, chopped
  • 2 oz. Guinness

Procedure

  1. Place the chopped chocolate in a bowl. In a heavy pot, bring cream to a boil and pour immediately, over the chocolate. Let sit for 5 mins.
  2. With a whisk, starting in the center, quickly stir together, increasing the size of your stirring as the ganache forms. Add the Guinness and stir to combine.
  3. Place plastic wrap on the surface directly, to prevent a skin from forming. Chill overnight in the refrigerator.
  4. The next day, whip the ganache until it is thick and stiff.
  5. Divide the amount into three and spread the portions between the Guinness cake layers and on top.