For a special 27th birthday recently, I had some time to make a cake for the birthday boy. I saw a recipe for a Chocolate Guinness Cake and I thought that it would be perfect. This particular birthday boy happens to very much enjoy his beer. Plus, I only needed one can out of the 4-pack and gave him the rest. The cake came out moist and chocolately and I hope was enjoyed by all. I made chocolate ganache for the top of the cake. I was hoping that it would swirl around the top, but it didn’t quite work like I wanted. I ended up just spreading it across the top like icing. For the writing, I used leftover royal icing from Valentine’s Day cookies.
1 cup Guinness (or other stout)
1 cup (2 sticks) unsalted butter
3/4 cup unsweetened cocoa powder
2 cups all-purpose flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup sour cream
for the ganache:
3 oz. chocolate chips
3 tablespoons heavy cream
1/2 teaspoon coffee granules
1. Bring 1 cup Guinness and 2 sticks of butter to simmer in a saucepan over medium heat. Add the cocoa powder and whisk until it is smooth. Mine didn’t become as smooth as I expected, but I think the point was to not have clumps of chocolate. Let cool before you add it in the next step (or else the eggs will scramble!)
2. Combine flour, sugar, baking soda and salt in a large bowl. In a mixer, beat the eggs and sour cream in another bowl. Add the Guinness-butter-cocoa power mixture to the eggs. Add the dry ingredients and stir until combined. Remove from the mixer and combine with a spatula.
3. Preheat the oven to 350 degrees F. Grease your cake pan well. I used a 9 in. springform pan, but a bundt pan would work as well.
4. Pour the batter into the greased pan and bake about 35 minutes, until you can stick a knife in the cake and it comes out clean. Let cool before icing.
5. To make the ganache, melt the chocolate, heavy cream and coffee in a microwavable bowl. I microwaved it for 15 seconds, then stirred. I repeated until the chocolate was melted and the mixture was smooth. I drizzled it over the top of the cake.
6. For the royal icing, I combined the following in a stand mixer:
4 cups powdered sugar
2 tbsp. meringue powder
5 tbsp water
Mix it until it is not as shiny and looks a little more dull. If it’s too stiff to pipe, add a bit more water until the texture is better. For much better instructions than this, you can check out: Annie’s Eats
Source: Smitten Kitchen