guinness chocolate cake
Keeping with the theme of boozy baked goods, I whipped up this delectable chocolate cake on Monday. It’s not too sweet, which allows the rich flavors of the Guinness and the cocoa to come out; it’s also ridiculously moist because of the sour cream. My mouth is watering just thinking about it again! I’m kind of at a loss for words about this cake…just BAKE IT! IT’S DELICIOUS!
This recipe is based on Barrington Brewery‘s Chocolate Stout Cake.
Guinness Chocolate Cake
2 cups Guinness
2 cups 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
Preheat oven to 350° and butter three 9-inch round cake pans.
In a saucepan, bring Guinness and butter to a simmer. Remove from heat and whisk in cocoa powder until smooth. Set aside.
Combine flour, sugar, baking soda, and salt in a large mixing bowl. In a separate mixing bowl, beat eggs and sour cream with an electric mixer until just combined. Add butter mixture and blend. Add to flour mixture and blend until just combined; use rubber spatula to mix completely.
Divide batter evenly among buttered cake pans. Bake immediately for 35 minutes, or until a toothpick inserted in the center comes out clean. Transfer to wire cooling racks for 10 minutes; turn out onto racks to cool completely.
1 pint heavy whipping cream
1/3 cup granulated sugar
1 pound semisweet baking chocolate, chopped
Bring cream to simmer in a medium saucepan. Remove from heat. Add chopped chocolate and whisk until melted and smooth. Refrigerate until icing is spreadable.
Whip icing with an electric mixer until soft peaks form. Assemble cake and ice with a spatula.