Like I said in my last post I am not a Guinness fan. I do though love to cook with it. It goes so well with chocolate as I have done here. This is a very rich cake that very much tastes like chocolate. Tom enjoyed it and was happy to finally be able to eat a cake I made. I usually bake them and bring them to work and he never gets a taste. Anyways, back to the recipe. I have had Guinness cake in many different places and my favorite had always been at the Rose and Crown Restaurant in Disney World. I would like to say that I enjoyed my version even more. It is very chocolately but the cake itself tastes just like Guinness. Enjoy it with a pint on St Patrick’s Day!
For the Cake
4 oz unsweetened chocolate
2 cups sugar
2 sticks unsalted butter (plus extra for greasing cake pans)
3 cups all purpose flour (plus extra for dusting the cake pans)
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
3 large eggs
2 cups Guinness
1/4 cup brewed coffee
For the Frosting
2 cups heavy cream
1 lb bittersweet chocolate
Preheat oven to 350 degrees F. Grease 3 9 inch cake pans with butter. Place a round of parchment paper on the bottom of the cake pan. Grease parchment paper. Dust cake pan with flour. Set aside. Melt chocolate in a microwave or double boiler and set aside. In a large bowl whisk together the flour, baking soda, baking powder and salt. Set aside.
In a stand mixer fitted with a paddle attachment mix together the butter and sugar. Beat the butter and sugar until fluffy and pale yellow. Add eggs and mix together, scrapping down the sides as needed.
Add in the chocolate and mix together. Add in the Guinness and coffee. Mix to combine (it be a very wet batter).
Add in the flour and mix until just combined remembering to scrap down the sides. Divide the batter into the prepared cake pans. Bake for about 30 minutes or until a tester inserted into centers comes out clean. Allow to cool. After about 20 minutes remove from pans and place on cooling rack or cake boards until completely cooled.
For the frosting place the chocolate in heat proof bowl. In a small sauce pan bring the heavy cream to a boil. Pour over the chocolate. Let it sit for 2 minutes then whisk to combine until smooth. Place in refridgerator until it is smooth enough to spread (approximately 2 hours).
Level the cake layers if they are not flat. Take one cake layer and spread a thin layer of frosting on the top. Place second layer on top of the chocolate frosting. Frost the top of that layer. Place the next layer. Cover the top and sides with remaining frosting.
Slice and Enjoy!