Chocolate Guinness Cake
User Reviews
5.0
9 reviews
Excellent
Chocolate Guinness Cake
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This perfectly tender chocolate cake gets its deep flavor thanks to Irish stout. Finish this chocolate Guinness cake with a rich chocolate ganache or your favorite chocolate frosting for a perfect dessert for any chocolate lover.
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Ingredients
- 12 ounces Guinness beer you can also use chocolate stout
- ½ cup strong black coffee
- 2 cups unsalted butter cut into pieces
- 1 ½ cups Dutch-processed cocoa powder
- 4 cups all purpose flour
- 4 cups granulated sugar
- 1 tablespoon baking powder
- 1 ½ teaspoons kosher salt
- 4 large eggs
- 1 tablespoon pure vanilla extract
- 1 ⅓ cups sour cream
For the frosting
- 2 cups heavy whipping cream
- 1 pound semisweet chocolate chopped
Instructions
For the Cake
- Preheat oven to 350°F. Lightly coat three 8-inch round cake pans with 2-inch-high sides with nonstick spray or butter and line with parchment paper rounds, then spray paper. Set aside.
- In heavy large saucepan over medium heat, bring Guinness, coffee and butter to a simmer. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
- Whisk flour, sugar, baking powder, and salt in a large bowl to blend. In another large bowl, use an electric mixer to beat eggs, vanilla and sour cream until smooth.
- Add Guinness-chocolate mixture to the egg mixture and beat until just combined, taking care the stout mixture is cool enough that it will not cook the eggs. Gradually add flour mixture, beating on low speed until just combined. Divide batter equally among prepared pans.
- Bake cakes 40-45 minutes, rotating pans between racks halfway through baking. Cakes are done when a tester inserted into center of cakes comes out clean. Transfer cakes to rack; cool 10 minutes in the pans. Turn cakes out onto rack and cool completely.
For the frosting
- Bring cream just to a simmer in a saucepan over medium heat. Remove from heat. Add chopped chocolate to a bowl and pour over hot cream. Let stand for a few minutes, then whisk until melted and smooth. Refrigerate until icing is spreadable, stirring every 20-30 minutes, about 1 ½ hours.
- Place 1 cake layer on plate. Spread 2/3 cup icing over. Top with second cake layer. Spread 2/3 cup icing over. Top with third cake layer. Spread remaining icing over top and sides of cake. Top with chocolate curls.
Notes
- You can substitute the coffee for ½ teaspoon of instant espresso powder dissolved in ½ cup of hot water. No need to let the mixture cool since it is being heated with the other liquid ingredients.
- I recommend using dutch-processed cocoa powder in this cake. Dutch-process cocoa has been through an alkalizing process that gives it a higher pH and a darker, richer color than natural, unsweetened cocoa. You can find dutch-process cocoa in the baking aisle of most grocery stores these days. It will sometimes be labeled as “dutched,” “alkalized,” or “European style.”
- I recommend trimming the domes from the tops of the cake for even layers while frosting. Use a large serrated knife to do this.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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