Guinness Chocolate Cake

Guinness Cake 550

Today is St. Patrick’s day, celebrating Saint Patrick the patron saint of Ireland.  On St. Patrick’s day the Chicago river is dyed green,  everyone wears green to avoid being pinched and many pick up a pint of Guinness in celebration.  I am not one to pick up a pint of Guinness to drink, but apparently I am one to put it in a chocolate cake.

This recipe appeared in my Epicurious feed several months back and I thought that St. Patrick’s day would be the perfect occasion for a Guinness Chocolate Cake.   I had never heard of a stout chocolate cake before I found this recipe, but I must admit I was intrigued.  This cake is so good it should be illegal.  I almost feel guilty for sharing it with you and fear that I may be arrested at any moment, but alas I cannot keep such incredible deliciousness to myself, I must share!

Guinness Cake

Interesting cast of characters huh?

Preheat oven to 350°F. Butter three 8-inch round cake pans with 2-inch-high sides. I didn’t have 3 cake pans so I used 2 cake pans and 1 cupcake pan. Butter pans and dust with flour and line the cupcake pan with paper liners.

Bring 2 cups of Guinness and 2 cups of butter to simmer in heavy large saucepan over medium heat.

Guinness Cake

Stir until the butter melts and the mixture comes to a simmer.  Who would have ever thought of melting butter into Guinness?  Velly intellesting!

Guinness Cake

Add cocoa powder and whisk until mixture is smooth. Cool slightly.

Guinness Cake

When it cools it will darken in color and look like it is separating, this is normal, don’t freak out. :D

Guinness Cake

Whisk flour, sugar, baking soda, and 1 1/2 teaspoons salt in large bowl to blend.

Guinness Cake

Using electric mixer, beat eggs and sour cream in another large bowl to blend.

Guinness Cake

Add stout-chocolate mixture to egg mixture and beat just to combine.

Guinness Cake

Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined.

Guinness Cake
Guinness Cake

Divide batter equally among prepared pans. Bake cakes until tester inserted into center of cakes comes out clean, about 35 minutes. Transfer cakes to rack; cool 10 minutes. Turn cakes out onto rack and cool completely before frosting.

If you want to stack your cakes, level cakes using a cake leveler, you can find them at Michael’s.

Guinness Cake

Spread yummy frosting on cake.  I don’t really think you need step-by-step on frosting the cake, I just though I show you how good it looks.

Guinness Cake
Guinness Cake

Guinness Cake

Instead of using the original icing recipe I decided to try a recipe from Tasty Kitchen that has flour in it…..yeah that is right I said flour.  It’s named ” That’s the Best Frosting I’ve Ever Had” and I would have to say it is pretty darn close.  It is very similar to whip cream frosting and it goes perfectly with this rich chocolate cake.   I also like the “cookies n’ cream” look it gives the cake.

Guinness Cake 550

The cake is dense, rich and chocolaty and yes, you can taste a ting of the Guinness.  It’s the best chocolate cake I have ever made and I recommend you get on it and make one yourself.

Below is the original icing recipe if you want to try the white icing check it out here.

Print Recipe

Guinness Chocolate Cake (adapted from Bon Appetit 2004)

Cake

  • 2 cups stout (such as Guinness)
  • 2 cups (4 sticks) unsalted butter
  • 1 1/2 cups unsweetened cocoa powder (preferably Dutch-process)
  • 4 cups all purpose flour
  • 4 cups sugar
  • 1 tablespoon baking soda
  • 1 1/2 teaspoons salt
  • 4 large eggs
  • 1 1/3 cups sour cream

Icing

  • 2 cups whipping cream
  • 1 pound bittersweet (not unsweetened) or semisweet chocolate, chopped

For cake:

Preheat oven to 350°F. Butter three 8-inch round cake pans with 2-inch-high sides. (If you don’t have 3 cake pans you can use two 8 inch round cake pans and make 1 dozen cupcakes with this recipe.) Butter pans and dust with flour. (If using cupcake pan, line molds with cupcake liners.) Bring 2 cups stout and 2 cups butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.

Whisk flour, sugar, baking soda, and 1 1/2 teaspoons salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter equally among prepared pans. Bake cakes until tester inserted into center of cakes comes out clean, about 35 minutes. Transfer cakes to rack; cool 10 minutes. Turn cakes out onto rack and cool completely.

For icing:

Bring cream to simmer in heavy medium saucepan. Remove from heat. Add chopped chocolate and whisk until melted and smooth. Refrigerate until icing is spreadable, stirring frequently, about 2 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.

Comments

  1. says

    What a beautiful cake!
    Wondering where you got your levelling device? I have a level that I use strictly in the kitchen but my cakes never come out as level as I want. I’d love to get one of those thingies you have!

  2. says

    i have no use for guinness except for this. and by ‘this,’ i’m referring to your perfectly-made and exquisitely-frosted cake that tempts me even at 5 in the morning. bravo!

  3. Connie Gordon says

    I have a recipe for a Guinness cake & brownies (using three kinds of chocolate) that are absolutely delicious. Everywhere I have brought the cake or brownies I have gotten rave reviews. This cake sounds equally good.

  4. says

    I’ve made a gingerbread using Guinness and it was so flavorful, I bet this is incredible. I saw that frosting recipe and have been wanting to try it!

  5. says

    Hi Meseidy! I have to admit I did this cake a few months ago and didn’t dare to follow step by step the recipe… so much butter sugar and fat and all together made me dizzy. But the outcome, Oh my god, what a cake! I was definitely the queen that day amongst my family… the cake was so big the couldn’t finish… so more for breakfast on the following day. Success is guaranteed with this, right?

  6. micaela says

    so funny… great minds think alike! ;-) I made this last week for my birthday and fell in love, it’s perfect for someone who loves deep, dark chocolate flavor. I was in a mood (read: grumpy) due to my birthday, so I went looking for the recipe — I’d seen an incredible groom’s cake on “Amazing Wedding Cakes” that was made to look like a wooden cigar box and they said it was beer and chocolate flavored so I was intrigued. I used the one on Smitten Kitchen, which is adapted to make half the recipe in a Bundt pan. I almost posted the link on your FB but stopped myself because I thought surely you’d already seen it! (and I was right!!!) FYI: I didn’t frost mine, just made a very lightly sweetened whipped cream for it and it definitely was everything I wanted to lift me out of my grumpyness, and then some. Three days later the cake was still moist and perfect.

    My 5yo declared this to be the cake I *must* make for his next birthday. I may make some kind of cherry sauce to go on the side… I also want to experiment making it with different stouts, see how it affects the flavor.

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