Guinness cake puts stout twist on chocolate
Using Ireland’s signature brew in this decadent dessert is ideal for St. Patrick’s Day celebrations
Happy St. Patrick’s Day everyone! While I love green beer as much as the next guy, I like to celebrate Canada’s Irish heritage with a bit more of a sophisticated flavour profile.
Enter my ooey, gooey chocolate-overload Guinness cake — you’ve never tasted anything like it. The addition of a generous pour of Guinness to the batter is the secret to this knockout cake’s deeply caramelized flavour and melt-in-your-mouth texture. The crumb is moist and dark, but heavy and satisfying at the same time. The ganache adds a whole other layer of intensity; also spiked with stout, it’s creamy and intense and the malt flavour blends with the cocoa to up the chocolatey power even more.
I promise, you’ll still be talking about it by Easter!
Chocolate Guinness Cake
For the cake: 3 cups (450 g) all-purpose flour (more for pans) 2 tsp baking soda 1-1/4 cups (280 g) unsalted butter (more for pans) 1-1/4 cups (310 mL) Guinness beer or a local stout 1 cup (100 g) cocoa powder 1-1/2 cups (315 g) lightly packed brown sugar 1/2 cup (105 g) sugar 1/2 tsp salt 3 eggs, lightly beaten 3/4 cup (180 ml) sour cream For the ganache: 16 oz (450 g) dark chocolate, chopped 1/2 cup (125 mL) Guinness beer or a local stout 2/3 cup (150 mL) 35 per cent heavy cream 1/4 cup (60 mL) light corn syrup 1/2 cup (115 g) cold unsalted butter, diced With the rack in middle position, preheat oven to 350 F (180 C). Line two 8-inch (20 cm) springform pans with parchment paper. Butter and flour the sides.
In a bowl, combine flour and baking soda. Set aside.
In a saucepan over medium heat, melt the butter with the beer and cocoa powder, stirring with a whisk. Let cool.
In a large bowl, combine brown sugar, sugar and salt. With a whisk, add the lukewarm butter mixture alternately with dry ingredients and eggs.
Add sour cream and stir until mixture is smooth.
Divide batter among pans and bake for about 50 minutes or until a toothpick inserted into the centre of each cake comes out clean. Unmould and let cool.
To make the ganache, place the chocolate in a bowl. Set aside. In a saucepan, bring beer, cream and syrup to a boil. Remove from heat and pour over chocolate. Let stand for 1 minute.
With a whisk, gently stir mixture until the chocolate has completely melted. Add the butter and stir until smooth. Refrigerate for 1 hour or until the ganache is spreadable but not too thick. If needed, microwave a few seconds at a time and stir until spreadable.
Cut and discard the rounded tops of each cake. Spread one-quarter of the ganache onto one layer.
Top with the second cake layer and frost with the remaining ganache.
Makes 12 servings.