Chocolate Guinness Cake
Warning…don’t attempt to substitute crappy beer in this cake.
My Irish ancestors are likely turning in their graves as I write this, but I don’t like beer. I’ve tried so hard to like drinking it, and even on certain occasions pretended to like it (you can’t survive in a dive bar while holding a glass of Sauvignon Blanc). But, all my attempts to enjoy the malty brew have been futile. Until now.
Beer lovers and non-lovers can unite in this magnificent dessert: the Chocolate Guinness Cake. It is fantastically, deliciously over the top. It’s beer and chocolate that have come together in the most wonderful way….complete with an intense chocolate ganache spooned over the top.
We made this boozy cake at Facebook last week for an Irish themed lunch dessert. Actually, we made 10 of them and within the first hour and a half we had zero cakes left. Even if you’re not a baker, I recommend giving this cake a shot. It’s super easy to make and its flavor is incredible. Beer and Chocolate. Game Over.
Note* We made these cakes in bundt pans, but I it’s hard to get the cake out of the pan, so I recommend baking it in a standard 9” round cake pan.
Chocolate Guinness Cake
Adapted from Feast by Nigella Lawson (reprinted in the New York Times on 12/8/04)
Yield: One 9-inch cake (12 servings)
For the cake:
1 cup Guinness stout
10 tablespoons (1 stick plus 2 tablespoons) unsalted butter
3/4 cup unsweetened dutch-processed cocoa
2 cups sugar
3/4 cup sour cream
2 large eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
2 1/2 teaspoons baking soda
3/4 teaspoon salt
For the ganache:
8 ounces Semisweet Chocolate, chopped into small pieces
3/4 cup heavy cream
pinch of salt
2 tablespoons butter
For the cake: Heat oven to 350 degrees. Butter a 9-inch round cake pan and line with parchment paper. In a large saucepan, combine Guinness and butter. Place over medium-low heat until butter melts, then remove from heat. Add cocoa, sugar, and whisk to blend.
In a small bowl, combine sour cream, eggs and vanilla; mix well. Add to Guinness mixture. Add flour and baking soda and salt, and whisk again until smooth. Pour into buttered pan, and bake until a risen and firm, 45 minutes to one hour. Place pan on a wire rack and cool completely in pan.
For the ganache: Put chopped chocolate and salt in a large bowl and set aside. Heat cream to a simmer on medium heat. Pour hot cream over chocolate and salt. Let mixture sit for one minute, then whisk to combine. Add the butter and stir to combine. Spoon Ganache over cooled cake. Refrigerate to set the ganache. Enjoy!
No related posts.
Related posts brought to you by Yet Another Related Posts Plugin.