Cake #3, dessert for the dinner party and it was loved by all. I decided to rename it to make it easier for me to remember, but it’s also directly from Cake Keeper Cakes by Lauren Chattman. It’s not difficult, but it needs a bit more time because you have to allow it to cool before you take it out of the pan, and the glaze needs time to set.
Chocolate Guinness Cake
1/2 c. EACH Guinness AND butter
6 T. cocoa
1 c. EACH flour AND packed brown sugar
1/2 t. baking soda AND 1/4 t. salt
1 egg, lightly beaten AND 1/3 c. sour cream
Preheat the oven to 350 and spray an 8-inch square cake pan or a 9-inch round cake pan, line with parchment and spray again.
Combine the beer and butter in a small saucepan and whisk together until it just wants to boil, then remove the pot from the heat and whisk in the cocoa until it’s smooth. Set the pot aside and allow it to cool for a bit.
In a large bowl, whisk together the flour, sugar, baking soda and salt, removing as many lumps as possible, and then add the beer mixture, egg and sour cream using a wooden spoon to stir until it’s just combined.
Scrape the batter into your prepared pan and smooth the top, and then bake until a toothpick comes out clean, about 35 minutes. Set the pan on a wire rack and allow it to cool completely in the pan, before turning it out onto a serving plate.
1/4 c. Guinness AND 2 T. corn syrup
4 oz. bittersweet chocolate, finely chopped
Combine the beer and syrup in a small saucepan and whisk while heating. When it comes to a boil, remove the pot from the heat and whisk in the chocolate until it’s completely melted and the glaze is glossy.
Allow the glaze to cool for a good half hour, and then pour it over the cooled cake – you may need to assist it in cascading over the edges of the cake.
Let the cake sit for about an hour so that the glaze will set before you cut it and serve it. This was very tasty with fresh raspberries on the side.
- Category: Cakes