Guinness Stout Chocolate Cake
From silverqueen 16 years ago
- 30 minutes to make
- Serves 16
Oh is this cake ever good it taste like Stout and very chocolaty so very rich I love it with the currants in it they just make the cake taste better. We love this cake very much and you can't eat to much at one time because it so very rich. Read more I will have this cake also on St. Paddy's day I know we are gonna to put on the pounds this holiday but who care it just comes once a year. See less
Ingredients
- Drizzling Syrup: shopping list
- 1/3 cup Guinness stout shopping list
- 1/3 cup dark brown sugar, firmly packed shopping list
- 3 Tbsp. unsweetened cocoa powder shopping list
- 1 tsp. pure vanilla extract shopping list
- Cake: shopping list
- 2/3 cup Guinness stout, measured after foam subsides shopping list
- 2/3 cup currants shopping list
- 1/3 cup plus 2 Tbsp, unsweetened cocoa powder shopping list
- 2 oz. semisweet chocolate, cut into small pieces shopping list
- 3/4 cup buttermilk shopping list
- 1-3/4 cups plus 2 Tbsp. sugar shopping list
- 2 cups plus 2 Tbsp. all-purpose flour/3 cup butter, softened shopping list
- 4 eggs 1-1/2 tsp. pure vanilla extract shopping list
- 1-1/2 tsp. baking powder shopping list
- 1 tsp. baking soda shopping list
- 1/4 tsp. salt shopping list
- 1/2 cup red currant jelly, warmed shopping list
- 1 cup chopped walnuts (optional) shopping list
- Bittersweet Icing: shopping list
- 1-1/2 cups heavy cream shopping list
- 6 oz. bittersweet chocolate, finely chopped shopping list
- 4-1/2 Tbsp. confectioners sugar shopping list
- 4-/12 Tbsp. cocoa shopping list
- 1-1/2 pure vanilla extract shopping list
- 1/8 tsp. salt shopping list
How to make it
- Preheat the oven to 350*F.
- DRIZZLING SYRUP:
- To prepare the syrup, combine all ingredients in a small saucepan, whisking until smooth. Beat over medium heat until sugar dissolves and syrup is smooth.
- CAKE:
- 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 add buttermilk
- Combine 2 Tbsp. cocoa, 2 Tbsp. sugar and 2 Tbsp. flour.
- coat two 9" round layer pans with shortening and dust with cocoa. mixture.
- Beat butter with an electric mixer at medium speed until smooth. Gradually beat in 1-3/4 cups sugar until well blended. Beat in eggs one at a time. Beat in vanilla extract.
- 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 the batter between pans.
- Bake for 30 minutes until a wooden toothpick comes our clean when inserted neat the center of cake.
- Cool in pans on wire racks 10 minutes, invert onto racks.
- Poke tops of cake layers with a a toothpick. Spoon Drizzling syrup over tops. Place one layer on platter. Spread warmed jelly over layer on platter. Chill 30 minutes. Cover jelly with about a quarter of the bittersweet icing.
- Place second layer on top.
- Ice the top and sides of cake and press nuts on the sides of cake.
- BITTERSWEET ICING:
- Bring cream to a boil. Place chocolate in heatproof bowl. pour boining cream over it and whisk until chocolate is thoroughly combines. Cover tightly and chill
- Chill beaters at the aame time. Up to 3 hours before serving the cake.
- When soft peask form, sift the confectioners sugar and cocoa and add vanilla and salt. Continue to whipping until combined.
The Rating
Reviewed by 2 people-
This is a cake with flavors working for it. A (HIGH 5) for this one.
pudgy47
in Las Vegas loved it
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