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).
For the cake:
In a saucepan over medium heat, melt 1 cup butter.
Then grab some Guinness.
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.
Pour the Guinness into the butter and stir it up.
Allow that to come to a foamy simmer before removing it from the heat.
Whisk in 3/4 cup unsweetened cocoa powder.
Let that cool for a little bit.
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.
Now, in a large bowl, whisk together 2 cups flour, 1 1/2 teaspoons baking soda, and 1 cup sugar.
In a smaller bowl, beat up 2 large eggs and tip in 2/3 cup sour cream.
Pour your no-longer-hot chocolate Guinness butter mix into the egg and sour cream mix and stir it up.
Isn’t that pretty?
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.
Time for a new whisk.
Now pour your chocolate goo into your flour and whisk until fully combined and smooth.
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.
For the filling:
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.
Plop that over a pot of simmering water and melt, melt, melt!
Set the finished ganâche aside to cool until it’s the consistency of pudding.
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.
Slowly beat in 3-4 cups icing sugar.
If it gets too stiff, add in 3-4 tablespoons Bailey’s or other Irish cream liqueur.
I also found a little dribble of whipping cream got it to that perfectly creamy, spreadable consistency.
By this time hopefully your cake is gorgeously baked and entirely cool. If not, then you’ll just have to wait a bit longer.
When it’s ready, slice the cake in half horizontally.
Take a small spoon to the bottom half and scrape away a bit of the inside.
Use your fingers to press down, creating a shallow bowl.
By now your ganâche should look like this.
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.
Put the top on the cake. You can see that the ganâche is already peeking out.
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.
Then it kind of looks like a poured Guinness with a nice frothy head.
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!