What better way to celebrate St. Patrick's day other than with a yummy chocolate cake. Since St. Patrick's Day is fast approaching...lol...it's tomorrow... I know I'm so late on this post (don't judge me) but you can make this cake for any occasion or just for the heck of it.
I recently made this cake for my husbands birthday. It's one of his favorites. This guy loves him some Guinness, so it seemed like the right cake to make (duh). He would have been fine with some uncut cake, a bowl of cream frosting and a fork and it would have made his day. But I couldn't help myself i had to make it nice. Plus he felt extra special when he saw his cake stacked up all nice topped with fluffy meringues.
This cake is very easy to make and can be made in a day or two. Give it whirl and impress your friends and family or make it for yourself....there's no shame in making a whole cake for yourself...no shame.
Chocolate Guinness Stout Cake
recipe adapted from Nigella Lawson
For the Cake:
1 cup Guinness Stout Beer (make sure to drink the rest)
10 tablespoons unsalted butter (1 stick plus 2 tablespoons)
3/8 cup unsweetened cocoa powder (1/2 cup plus 6 tablespoons)
2 cups sugar
3/8 cup sour cream (1/2 cup plus 6 tablespoons)
2 large eggs, room temperature
1 tablespoon vanilla extract
2 1/2 teaspoons baking soda
For the Cream Cheese Frosting
2 sticks unsalted butter
12 ounces cream cheese, softened
4 cups powdered sugar
3/4 teaspoons vanilla extract
For the Ganache (optional)
8 ounces milk chocolate, chopped
4 ounces heavy cream
For the Meringue Kisses , please check out the blog post by Bakerella. Go here.
For the Cake
Preheat oven to 350 degrees. Spray three 6 inch cake pans or one 9 inch cake pan with nonstick baking spray.
In a large saucepan combine the Guinness and butter. Place over medium- low heat until butter melts, then remove from heat. Add the cocoa powder and sugar, whisk to combine.
In a small bowl combine sour cream, eggs and vanilla, mix well. Add to the Guinness mixture, whisk until well combined. Add flour and baking soda and whisk again until smooth and no flour bits are left.
Pour batter intro prepared pan(s) and bake until risen and firm 45 minutes to one hour depending on what pan size you use. Make sure its completely cooked all the way through by inserting a toothpick in the center and it comes out clean. Place pan(s) on a wire rack and cool completely in pan.
For the cream cheese frosting
With an electric stand mixer ( a hand mixer works as well) on medium-high speed, beat butter and cream cheese until fluffy, 2 to 3 minutes. Reduce speed to low. add powder sugar 1/2 cup at a time until all 4 cups are fully incorporated.
Add the vanilla extract and mix until smooth and combines, scraping down sides of the bowl as needed. Use immediately or if not using immediately, you can store the frosting in the fridge up to 3 days in an airtight container.
For the Ganache
Place chopped chocolate in a medium size bowl. Heat the heavy cream almost to a boil (get it steaming. Remove heavy cream from heat and pour over chopped chocolate. Stir mixture together until all the chocolate is melted and is smooth and shiny. Let cool for 20-30 minutes before pouring over the top of the finished cake.
Assembling the cake
Make sure cake is completely cooled before frosting. If making a three layer cake, cut the dome tops off of each layer. Place bottom layer on food safe dish and top with a layer of cream cheese frosting repeat with second layer, then place the last layer on top, don't add cream cheese frosting to the very top layer unless you plan to frost the entire cake with cream cheese frosting. At this point you can pour the cooled ganache over the top of the cake and let drip down the sides. The ganache will continue to cool and set.
If making a single layer cake. Top with as much cream cheese frosting as desired and drizzle a little ganache on top to jazz it up a little.