I neeeded to make a special cake for our friend Alex’s 25th birthday, especially since I wasn’t able to make it to his birthday dinner. I had recently made a Chocolate Red Wine cake from a recipe by pastry chef Kate Zuckerman, so I took a look around and saw that with a few adjustments I could easily use beer.
I chose to use an Extra Stout Guinness so that the flavor would really come out, and although it was subtle, you could taste it! Plus Alex and John really enjoyed the cake.
Chocolate Guinness Cake – 12 servings
2 cups extra stout Guinness
2 cups (4 sticks) unsalted butter
1 1/2 cups unsweetened cocoa powder
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
2 cups heavy cream
1 pound semisweet chocolate chips
For the cake:
Preheat oven to 350 degrees F. Generously butter three 8-inch round cake pans with at least 2-inch-high sides, set aside.
Bring 2 cups stout and 2 cups butter to simmer in large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
Whisk together flour, sugar, baking soda, and salt in large bowl. Using hand mixer, beat eggs and sour cream in another large bowl. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using a spatula, fold batter until completely combined.
Pour 4 cups of chocolate stout batter into each of the prepared cake pans. Bake cakes seperately, until a toothpick inserted into center of cakes comes out clean, about 38 minutes. Remove from oven, let cool for 10 minutes and transfer cakes to rack; and cool completely.
For the icing:
Bring heavy cream to simmer in medium saucepan. Remove from heat, add chocolate chips and whisk until melted and smooth. Refrigerate until icing is spreadable, stirring every 30 minutes, for about 2 hours.
Place 1 cake layer on a serving plate. Spread 2/3 cup icing over. Top with second cake layer. Spread 2/3 cup icing over. Top with third cake layer. Spread the rest of the icing overt the top and sides of the cake.
Refrigerate for at least 2 hours before serving so that the frosting settles. Slice, and let sit at room temperature for 15 minutes before serving.
Oh and for those of you hoping to see Southern Style Mac n’ Cheese this week, I’m making it tomorrow night and will post it next weekend!