Guinness Chocolate Cake

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It was Krystopf’s birthday last weekend, and, as I do for the fam-dambly, I take on the cake-making duties as a present – the birthday person gets to pick whatever one they want and I do my best. Krystopf picked a Guinness Chocolate Cake, which is a very grown-up sort of cake (he did turn 38 after all, so I *suppose* he’s a grown-up).

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For the cake:

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In a saucepan over medium heat, melt 1 cup butter.

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Then grab some Guinness.

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Pour 1 cup Guinness (or other stout if you prefer). Keep the rest for yourself. It’s never too early for drinking Guinness, especially if you’re baking.

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Pour the Guinness into the butter and stir it up.

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Allow that to come to a foamy simmer before removing it from the heat.

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Whisk in 3/4 cup unsweetened cocoa powder.

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Let that cool for a little bit.

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In the meantime, preheat your oven to 350°F and butter and flour a 9″ cake pan. This one is springform because I find with fancy cakes it just makes everything easier.

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Now, in a large bowl, whisk together 2 cups flour, 1 1/2 teaspoons baking soda, and 1 cup sugar.

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In a smaller bowl, beat up 2 large eggs and tip in 2/3 cup sour cream.

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Pour your no-longer-hot chocolate Guinness butter mix into the egg and sour cream mix and stir it up.

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Isn’t that pretty?

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My whisk has a much heavier handle than the whisk part and I always have to remember to take it out of the bowl when I let go of it. This ONE TIME, I forgot. That is chocolate all over my floor.

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Time for a new whisk.

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Now pour your chocolate goo into your flour and whisk until fully combined and smooth.

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Pour that in your cake pan and shove it in the oven. The recipe Atlas gave me said it would take 35-40 minutes, but I found it took closer to 60 minutes to cook all the way through.

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For the filling:

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While that’s on the go, you can make your filling. Slam 8oz bittersweet chocolate chips into a heatproof bowl and top with 2/3 cup heavy (whipping) cream and 2 tablespoons butter.

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Plop that over a pot of simmering water and melt, melt, melt!

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Set the finished ganâche aside to cool until it’s the consistency of pudding.

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For the frosting:

Now you can work on the frosting. In the bowl of an electric mixer, dump 1/2 cup room temperature butter and whip that until it’s pale and creamy.

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Slowly beat in 3-4 cups icing sugar.

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If it gets too stiff, add in 3-4 tablespoons Bailey’s or other Irish cream liqueur.

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I also found a little dribble of whipping cream got it to that perfectly creamy, spreadable consistency.

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Cake assembly:

By this time hopefully your cake is gorgeously baked and entirely cool. If not, then you’ll just have to wait a bit longer.

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When it’s ready, slice the cake in half horizontally.

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Take a small spoon to the bottom half and scrape away a bit of the inside.

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Use your fingers to press down, creating a shallow bowl.

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By now your ganâche should look like this.

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Pour that gorgeousness into the little bowl in your cake. I didn’t use all the ganâche here because otherwise I was afraid it would run over the sides when I put the top on. And it did that anyway, so in future I would use all the ganâche and purposely make it run down the sides.

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Put the top on the cake. You can see that the ganâche is already peeking out.

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Spread your icing thickly on top. It’s already pushing the ganâche out the sides so I decided to forego icing the sides altogether and just do the top.

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Then it kind of looks like a poured Guinness with a nice frothy head.

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The final touch was shaving a bit of bittersweet chocolate on top. Serve to your brother or your friends and family. They’ll all enjoy it!

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Author: allythebell

A corgi. A small boy. A sense of adventure. Chaos ensues.

13 thoughts on “Guinness Chocolate Cake”

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