Guinness Chocolate Cake

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!

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.

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

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

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

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 before frosting.

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

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.

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.

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.