The Frosted Cake Shop

Recipe Share: Guinness Stout Chocolate Cake

With it’s think, creamy head and bold, tangy flavor, Guinness is an ever popular dry Irish stout.  To be honest, Guinness is not my go-to as far as celebratory beverages.  Unless it’s St. Patrick’s Day and mixed with some Irish Cream, I am not particularly interested.  However, if it is baked into a delicious chocolate cake, that’s a whole different story.  

It is not unique to The Frosted Cake Shop to utilize beer in the kitchen.  Due to its distinguished flavor, the culinary uses span from beef stew to french toast to even chocolate cake.  The concept may not be original, but take a look at our fresh take on the GUINNESS STOUT CHOCOLATE CAKE.

Ingredients:

1 cup Guinness Stout 
10 tablespoon unsalted butter
2/3 cup sour cream 
3/4 cups unsweetened cocoa powder
2 large eggs
1 teaspoon almond extract
1 teaspoon vanilla extract
2 cups all purpose flour
2 cups granulated sugar
2 1/2 teaspoons baking soda

Pre-heat oven to 350 degrees.

Sift dry ingredients (flour and baking soda).  Set aside.

Combine Guinness and butter in a medium sauce pan.  Heat until butter is melted.  Over medium heat, whisk in the cocoa and sugar until combined.  Remove pan from heat.  Combine sour cream, eggs, and extract.  Mix into the butter/cocoa/sugar.  Whisk in the dry ingredients until smooth.  Pour into prepared pans or cupcakes liner and bake until centers are done.

In honor of St. Patricks’s Day, layer your Guinness Stout Chocolate Cake with Irish Whisky Ganache. Better yet, create an Irish Car Bomb Cupcakes with Bailey’s Irish Cream Buttercream!

Irish Whisky Ganache:
16 ounces dark chocolate (65-75%)
8 ounces heavy cream
2 Tablespoons unsalted butter, softened
1/4 cup Irish Whiskey 

Make one batch chocolate ganche- see directions here
While still warm, stir in 2 tablespoons unsalted butter until combined.  Add in whisky until fully incorporated.  For a glaze, pour over cake while still warm.  Cool to room temperature to use as frosting.

Bailey’s Irish Cream Buttercream
1 cup unsalted butter, softened
4 cups confectioner’s sugar
4 tablespoons Irish Cream
2 teaspoons vanilla extract

Beat softened butter with a paddle attachment in a stand mixer until fluffy.  With the mixer on slow, gradually add the sugar.  Mix in Irish cream and vanilla until smooth.  Use immediately or store in an air-tight container in the refrigerator.