Guinness Chocolate Cake

Name: Guinness Chocolate Cake
Prep time: 20 min
Cook time: 10 min
Total time: 1 h 30 min
Yield: 10 -12 Servings
Ingredients: 2 cups (500 milliliters) Guinness; 1 tick (125 grams) unsalted butter; 1 cup (generous, 140 grams) all-purpose flour; 1/2 cup (scant, 35 grams) cocoa powder; 1 teaspoon baking soda; 1/2 teaspoon baking powder; Pinch fine sea salt; 1 egg; 1/3 cup (75 milliliters) buttermilk; 1 1/4 cups (300 milliliters) heavy cream; 1/2 cup (60 grams) confectioners' sugar; 3 1/2 tablespoons buttermilk; 2 tablespoon mascarpone; 1 vanilla bean

User Reviews

0.0

0 reviews

Unrated

Prep Time
20 mins
Cook Time
20 mins
Additional Time
1 hr
Total Time
1 hr 30 mins
Servings
10 -12 Servings
Course
Dessert
Cuisine
Irish

Guinness Chocolate Cake

Iris Warren

Report

A recipe for Guinness Chocolate Cake! Thin Guinness buttermilk chocolate cake slices are layered with a light vanilla-scented whipped cream.

Share:

I Made This!

Be the first!

Print

6 people printed this

Save this

Be the first!

Ingredients

Servings

For the Sponge:

2 cups (500 milliliters) Guinness
1 tick (125 grams) unsalted butter plus more for the pans
1 cup (generous, 140 grams) all-purpose flour
1/2 cup (scant, 35 grams) cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
Pinch fine sea salt
1 egg lightly beaten
1/3 cup (75 milliliters) buttermilk

For the Cream:

1 1/4 cups (300 milliliters) heavy cream
1/2 cup (60 grams) confectioners' sugar
3 1/2 tablespoons buttermilk
2 tablespoon mascarpone
1 vanilla bean seeds scraped out

Add to Shopping List

Instructions

Place a saucepan under an extraction (exhaust) fan, pour in the Guinness and set over high heat.
Reduce to half the quantity (1 cup/250 milliliters). Set aside to cool.
Melt the butter in a separate pan, then leave it to cool.
Butter 2 jelly roll pans, each about 12 x 8 inches (30 x 20 centimeters), and line with parchment paper.
Preheat the oven to 350˚F (180˚C).
Place the flour, sugar, cocoa powder, baking soda, baking powder, and salt in a bowl, whisk to mix, then make a well in the center.
Add 1/2 cup (125 milliliters) of the Guinness reduction with the cooled melted butter, egg and buttermilk and whisk the batter until no lumps are left.
Divide the mixture between the 2 prepared pans, then bake for 10 minutes. Insert a metal skewer into the center: when it emerges, it should be clean; also the cake should bounce back to the touch. It should be just cooked, rather than overcooked. The mix is wet and you really need to use a metal skewer to check it's done in the center.
Leave in the pans to cool, then chill. The cake needs to be chilled when you're cutting it to assemble the cake.
Halve both chilled cakes widthways, then trim the cakes so you have 4 matching flat layers that will sit neatly on top of each other.
Whip together the cream, confectioners' sugar, buttermilk, mascarpone, and vanilla seeds to soft peaks.
Use this to sandwich the cake layers together.
Serve in slices, so you see the layers.