Guinness Chocolate Layer Cake
- Ready In:
- 1hr 15mins
- Ingredients:
- 27
- Yields:
-
1 cake
- Serves:
- 16
ingredients
-
Drizzling Syrup
- 1⁄3 cup Guinness stout
- 1⁄3 cup dark brown sugar
- 3 teaspoons unsweetened cocoa powder
-
Cake
- 2⁄3 cup Guinness stout, measure after foam has gone down
- 1⁄3 cup cocoa powder
- 2 tablespoons cocoa powder
- 2 ounces semisweet chocolate, cut into small pieces
- 3⁄4 cup buttermilk
- 1 3⁄4 cups sugar
- 2 tablespoons sugar
- 2 cups flour
- 2 tablespoons flour
- cooking spray
- 2⁄3 cup butter
- 4 eggs
- 1 1⁄2 teaspoons vanilla
- 1 1⁄2 teaspoons baking soda
- 1⁄2 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1⁄2 cup red currant jelly, warmed
- 1 cup walnuts, chopped
-
Bittersweet Icing
- 1 1⁄2 cups heavy cream
- 6 ounces bittersweet chocolate, chopped
- 4 1⁄2 tablespoons confectioners' sugar
- 4 1⁄2 tablespoons cocoa
- 1 1⁄2 teaspoons vanilla
- 1⁄8 teaspoon salt
directions
- Whisk all ingredients for syrup over medium heat in a saucepan until smooth and sugar has dissolved.
- Preheat oven to 350.
- For the cake, add the stout to a small saucepan, combine with 1/3 C cocoa and bring to a simmer.
- Remove from heat and add semisweet chocolate, stirring until melted.
- Add buttermilk to slightly cooled mixture.
- Combine 2T cocoa, 2T sugar, and 2T flour and use to coat 2 8 or 9 inch cake pans coated with cooking sprag.
- Beat butter until smooth, and add 1 3/4 c sugar until blended.
- Incorporate eggs and vanilla.
- Add 2 C flour, baking soda, baking powder, and salt to butter mixture alternately with chocolate mixture, stirring until blended. Batter may look curdled.
- Pour batter into prepared pans, and bake for 25-30 minutes or until toothpick in center comes out clean.
- Cool in pans for 10 minutes, invert onto cooling rack.
- Poke holes in top of cakes with a skewer or toothpick, and spoon drizzling syrup over cakes.
- For Bittersweet icing, boil cream, remove from heat, and add chocolate and stir until combined. Cover tightly and chill, then beat with hand mixer UP TO 3 HOURS BEFORE SERVING CAKE. Add remaining ingredients when soft peaks form.
- Spread warmed jelly onto one cake (bottom layer).
- Cover jelly with 1/4 of bittersweet icing, place 2nd layer on top, and ice cake with remaining icing.
- Press Nuts into sides of cake.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!