Chocolate Guinness Cake Recipe

I have been an avid fan of chocolates...but not in a cake (hubby knows that).  Until I came across over the net and have seen that chocolate goes best with beer!  Yeah you heard it right.

I am talking about a STOUT BEER (Guiness is the brand).

 

Images of the Chocolate Stout Cakes of 2 variants (Chocolate Stout Butter Cake & Chocolate Guinness Cake)

Okay, there you go.

I have made 2 variants of this but I will be sharing the most effective and delicious one based on my trial and error :)

INGREDIENTS:

FOR THE CAKE:

(1st mixture to be heated)

-1/2 cup of Porter or Stout Beer (Brand name available at Rustan's is Guinness)

-3/4 cup of unsweetened cocoa (Hershey's on my case)

-10 tbps of unsalted butter, room temperature

-1/2 cups dark brown sugar

-1 and 1/2 cups caster or granulated sugar (best to use caster)

(2nd mixture on a separate big bowl)

-2 eggs (room temperature)

-3/4 cup sour cream 

-1 tbsp vanilla extract (no flavourings)

(3rd mixture on a separate bowl)

-2 cups of All-purpose flour

-1/4 tsp salt

-2 and 1/2 tsp baking soda

FOR THE CREAM CHEESE FROSTING:

-1 piece 8 oz cream cheese, room temperature

-1 tsp vanilla

-1/2 cup of butter (1 stick), room temperature

FOR THE GANACHE:

-1 bar of dutch milk chocolate

-1/4 to 1/2 cup of milk (depending on the consistency

-1 tbsp of butter

PROCEDURE:

-pre-heat the oven into 180 degrees celcius of 350 degrees fahrenheit. 

-grease the pan (preferably an 8 or 9 inch springform pan) with butter

-line the bottom of the pan with wax paper

-in a large saucepan, heat together over medium low fire the following: beer & butter.

-after the butter has melted, add gradually the cocoa (sift it first).

-after the cocoa has been melted over the beer-butter mixture, add the sugars.

-mix until it is smooth and well incorporated

-let is cool for a while

-while waiting for the beer-butter to cool, mix the following until incorporated on another bowl: eggs, sour cream and vanilla

-set aside

-pour the beer-butter mixture into the egg-sour cream mixture until well incorporated

-gradually add the dry ingredients (all-purpose flour, baking soda and salt) pre-sifted and mixed with a wire whisk

-pour the mixture on the greased pan and give it a few taps over the countertop to release some bubbles.

-bake for approximately 50-60 minutes using a convection oven, 1 hour and 40 minutes using a conventional one

-let it cool on a wire rack

-cut it in half

-spread the cream cheese frosting (recipe will be posted below)

-sandwich the cream cheese frosting

             (see a lot of toothpick marks? hahaha)

-pour the prepared chocolate ganache and sprinkle a generous amount of choco balls (i did it to cover the flaws because of frequent toothpick test, the cake's appearance was a bit ruined)

(pouring the chocolate ganache)

(transferring it on a clean paper wax)

TADAA!

PROCEDURE FOR THE CREAM CHEESE FROSTING:
-mix the butter and cream cheese together until fluffy in texture (using electric mixer).  Add the vanilla extract and mix a bit
-add the powdered sugar, depending on your taste and texture preference

PROCEDURE FOR THE CHOCOLATE GANACHE:
-over a boiling water, put a saucepan with chcocolate and milk until it has melted
-add the butter to make it more shiny
-add more milk depending on your desired consistency

Enjoy!

(I made a different design, using chocolate wafers!)

-xoxo-