In celebration of our favorite Irish holiday, Chef Steve Brockman shares his Chocolate Guiness Cake. Adding stout to the batter makes the cake more full-bodied, moist & rich – a sinful pleasure that not even St. Patrick himself could resist.
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1 ½ c
1 ½ t
1 1/3 c
Cocoa powder, Dutch processed
Pastry or cake flour
High quality chocolate, finely chopped
- Heat beer and butter to a simmer until butter is melted.
- Add cocoa powder. Whisk until smooth. Cool slightly.
- Sift flour, sugar, baking soda and salt.
- Beat eggs and sour cream.
- Add beer mixture to eggs, beat until just combined.
- Fold in flour mixture until combined.
- Add to prepared pan (buttered if using cake pans) half full, can also use a bundt pan.
- Bake at 350 until toothpick comes out clean. 30-40 minutes.
- Transfer cake to rack; cool 10 minutes. Turn onto rack and cool completely.
- Heat the heavy cream just to a boil & pour over chocolate in a separate bowl. Whisk slowly to mix and melt the chocolate.
- Set aside and let cool, stirring about every 5 minutes so the consistency is maintained.
- When chocolate is still pourable but thicker (about the consistency of heavy cream). Pour over cooled cake placed on a wire rack. Tilting the cake back and forth to even out the frosting.