Chocolate Guinness Cake
Guinness Stout incorporates undertones of chocolate and malt in a creamy dark and burly brew. A mixture of roasted barley and malted barley is infused with small nitrogen bubbles, along with the usual carbon bubbles, to render the charisma of Guinness. There are other secret ingredients that the Dubliners won’t share with us, perhaps the inclusion of lactic acid to give it a unique flavor. This stout is, by far, the most popular alcoholic drink of Ireland, so it is appropriate to be inspired by its color and flavors this time of year.
The Chocolate Goddess feels that the flavors of Guinness Stout scream, “Put me in a chocolate cake!” and she is not alone - Epicurious, King Arthur Flour and countless recipes extol the nuptials of chocolate and Guinness. The addition of stout to chocolate creates a unique, delicious and hearty taste. While basic recipes yield a delicious dessert, the Chocolate Goddess has enhanced the potion. Adding a simple syrup wash and capping it with a tam-o’-shanter of very smooth cream cheese creates an over the rainbow taste.
Happy Baking!
And Remember,
Always Stay in Touch with Your Inner Goddess!
CHOCOLATE GUINNESS CAKE INGREDIENTS
Butter for greasing pan
1 cup Guinness Stout
10 tablespoons Unsalted Butter
¾ cup Unsweetened Cocoa Powder
2 cups Granulated Sugar
2 Large Eggs lightly whisked
¾ cup Sour Cream
1 tablespoon Pure Vanilla Extract
2 cups All Purpose Flour
2 ½ teaspoons Baking Soda
½ teaspoon Salt
SIMPLE SYRUP INGREDIENTS
½ cup Granulated Sugar
½ cup Water
CREAM CHEESE FROSTING INGREDIENTS
12 ounces Cream Cheese
8 ounces Unsalted Butter
1 teaspoon Pure Vanilla Extract
1 box – (4 ¼ cups) Powdered Sugar
CHOCOLATE GUINNESS CAKE INSTRUCTIONS
Preheat oven to 325 degrees.
Grease an 8-inch spring form pan with butter and line with a round of parchment paper.
Grease parchment paper.
Heat Guinness Stout and butter in a medium-large pot on low-medium heat until butter has melted.
Whisk in cocoa powder and sugar and heat on low, whisking constantly until sugar has melted.
Remove from heat and set aside.
Beat together eggs, sour cream and vanilla until well combined.
Add stout mixture to egg mixture and combine.
Add flour, baking soda and salt and mix on low, just until mixture is incorporated.
Pour batter into pan and bake for 50 – 65 minutes.
Remove from oven when just a few crumbs remain on toothpick.
Do not over bake as cake with rest in warm pan until completely cool.
Cool completely on a wire rack.
Run knife very carefully around edges and open spring form ring.
Invert cake onto rack and remove parchment.
Invert cake onto serving plate.
SIMPLE SYRUP INSTRUCTIONS
Combine sugar and water and heat on low, stirring until sugar dissolves. Let cool.
Using a fork, carefully poke holes in top of cake.
Once syrup is cool, brush top of cake with syrup.
CREAM CHEESE FROSTING INSTRUCTIONS
Bring cream cheese and butter to room temperature for about 30 minutes.
Combine cream cheese and butter well with a mixer.
Add pure vanilla extract.
Blend in powdered sugar.
Frost top of cake only.
