Guinness Stout Layer Cake
- Ready In:
- 1hr 30mins
- Ingredients:
- 24
- Serves:
-
16
ingredients
-
Drizzling Syrup
- 78.78 ml Guinness stout
- 78.78 ml dark brown sugar
- 44.37 ml unsweetened cocoa powder
- 4.92 ml vanilla
-
Cake
- 157.80 ml Guinness stout (measured after foam has subsided)
- 157.80 ml currants
- 78.78 ml unsweetened cocoa powder
- 29.58 ml unsweetened cocoa powder
- 56.69 g semisweet chocolate, cut into small pieces
- 177.44 ml buttermilk
- 414.03 ml sugar
- 29.58 ml sugar
- 473.18 ml all-purpose flour
- 29.58 ml all-purpose flour
- cooking spray
- 157.80 ml butter, softened
- 4 eggs
- 7.39 ml vanilla
- 7.39 ml baking soda
- 2.46 ml baking powder
- 1.23 ml salt
- 118.29 ml red currant jelly, warmed
- bittersweet icing (See recipe)
- 236.59 ml chopped walnuts
directions
- To prepare syrup, combine all ingredients in a small, heavy saucepan, whisking until smooth. Heat over medium heat, until sugar dissolves and syrup is smooth.
- To prepare cake, pour stout over currants; cover and soak until plump.
- Drain currants, reserving stout. Add stout to a small saucepan. Whisk in 1/3 cup cocoa and bring to a simmer. Remove from heat; add semisweet chocolate, stirring until chocolate melts. Cool slightly. Stir in buttermilk.
- Preheat oven to 350°F
- Combine 2 tablespoons cocoa, 2 tablespoons sugar and 2 tablespoons flour. Coat two 8- or 9-inch square or round cake pans with cooking spray; dust with cocoa mixture.
- Beat butter with a mixer at medium speed until smooth. Gradually beat in 1/4 cups sugar until well blended. Beat in eggs one at a time. Beat in vanilla.
- Combine 2 cups flour with baking soda, baking powder and salt. Add flour mixture to butter mixture alternately with chocolate mixture, stirring until blended. (Batter may look curdled.) Stir in currants.
- Divide batter between pans. Bake 25 to 30 minutes, until a wooden pick inserted in the center comes out clean. Cool in pans on a wire rack 10 minutes; invert onto rack.
- Poke tops of cake layers with a skewer or toothpick. Spoon Drizzling Syrup over tops. Place one layer on a platter. Spread warmed jelly over layer on the platter. Chill 30 minutes. Cover jelly with about a quarter of the Bittersweet Icing. Place second layer on top.
- Ice top and sides of the cake with the remaining icing. Press nuts into sides of cake.
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RECIPE SUBMITTED BY
I am going to use this spot to put some of my favorite cooking tips and tricks that don't really warrant going in as a recipe and so I don't lose them!!