Guinness Chocolate Cake
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Guinness Chocolate Cake
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A recipe for Guinness Chocolate Cake! Thin Guinness buttermilk chocolate cake slices are layered with a light vanilla-scented whipped cream.
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Ingredients
For the Sponge:
- 2 cups Guinness 500 milliliters
- 1 tick butter plus more for the pans, unsalted, 125 grams
- 1 cup all-purpose flour generous, 140 grams
- 1/2 cup cocoa powder scant, 35 grams
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- Pinch salt fine sea salt
- 1 egg lightly beaten
- 1/3 cup buttermilk 75 milliliters
For the Cream:
- 1 1/4 cups heavy cream 300 milliliters
- 1/2 cup confectioners' sugar 60 grams
- 3 1/2 tablespoons buttermilk
- 2 tablespoon mascarpone
- 1 vanilla bean seeds scraped out
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.
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