Description
A rich and moist chocolate cake infused with Guinness, perfect for any occasion.
Ingredients
Scale
- 2 ½ cups (300g) all-purpose flour
- ½ cup (60g) cocoa powder (natural, unsweetened)
- 1 ⅔ cups (330g) granulated sugar (or light brown sugar)
- 1 tbsp baking powder
- ½ tbsp baking soda (bicarbonate of soda)
- ½ tsp salt
- ⅞ cup (200g) unsalted butter, softened
- ¾ cup + 2 tbsp (200ml) Guinness
- 3 large eggs (room temperature)
- ½ cup (120ml) Guinness
- ½ cup (120g) dark brown sugar
- 1 cup (240ml) whole milk
- 5 tbsp all-purpose flour
- 1 ½ cups (270g) semi-sweet chocolate chips
- 1 cup unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 tsp vanilla bean paste (or extract)
- 1 cup (180g) semi-sweet chocolate chips
- ½ cup (120ml) heavy cream (double cream)
- 3 tbsp Guinness syrup (optional)
- 1 tbsp vegetable oil
- 1 tbsp green sanding sugar (optional)
Instructions
- Preheat the oven to 350°F (180°C). Mist two 8-inch round pans with cake release and line with baking paper.
- Add the flour, cocoa powder, and sugar in a large bowl or the bowl of your stand mixer. Add the baking powder, baking soda, and salt and stir together using a balloon whisk.
- Add the cubed butter and beat together on low speed until you have a sandy texture.
- Combine the Guinness and eggs in a measuring jug and add to the bowl. Beat together on low speed, increasing the speed gradually until the batter is completely smooth. Stop the mixer and scrape the sides and bottom of the bowl as needed.
- Divide the batter between the two prepared pans and level. Bake for 30-35 minutes or until the cake is springy to the touch and a toothpick inserted in the middle comes out clean.
- Cool the cakes in the pans for 5 minutes, then carefully invert onto a wire rack to cool down.
- Add the Guinness and sugar into a saucepan and bring to a simmer over low heat, stirring constantly until the sugar has dissolved and you have a smooth syrup.
- Brush some of the hot syrup over the cake layers and reserve the rest to use in the ganache or to drizzle over the cake.
- Add the milk and flour into a saucepan and stir to combine using a balloon whisk. Cook over medium-low heat, stirring constantly, until you have a smooth paste.
- Remove the pan from the heat, add the chocolate chips and stir until melted. Cool down before using – place a piece of parchment paper directly on the surface to prevent a skin from forming.
- Cream the butter and sugar using a stand or hand mixer for 3-5 minutes.
- Gradually add the cooled chocolate mixture and beat on medium-high speed until the frosting is light and fluffy, scraping down the sides and bottom of the bowl as needed.
- Add the vanilla and continue to whisk on high speed until the frosting is creamy, silky, and completely smooth.
- Place chocolate chips and cream in a measuring jug and microwave in brief 20-30 second bursts until the chocolate starts to melt.
- Add the Guinness syrup and oil and stir until completely smooth. Cool slightly before using.
- Pipe a generous amount of frosting over the bottom cake layer and sandwich with the second, pressing down lightly.
- Cover the top and sides of the cake with frosting, smoothing it down with a scraper.
- Pour the ganache over the cake, letting it drip down the sides. Sprinkle with the sanding sugar and serve!
Notes
- Ensure the eggs are at room temperature for best results.
- The Guinness syrup can be omitted if desired.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Irish
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 90mg