Monday, June 5, 2006

World Domination and Cake - Guinness Chocolate Cake

Chocolate Guinness Layer Cake

1 cup Guinness Stout
2 sticks butter (8 oz)
3/4 cup Dutch process unsweetened cocoa powder or Hershey’s Dark
2 cups super fine sugar, less 1 Tablespoon
1 Tablespoon espresso sugar (if you don't have, use the full two cups of superfine sugar)
2 cups King Arthurs cake flour
1 1/2 teaspoons baking soda
3/4 teaspoons salt
2 large eggs (room temperature)
2/3 cup sour cream

Preheat oven to 350 degrees F. Spray two 8-inch round cake pans with cookingn spray

Place butter in a medium saucepan and melt until almost completely melted, stirring occassionally (don't get impatient and turn the heat up yet). Add the Guinness and raise heat to medium, cooking, while stirring until it just starts to simmer (tiny bubbles). Reduce heat slightly, add cocoa powder and stir or whisk until smooth. Remove from heat.

In another mixing bowl, thoroughly mix together sugar,flour, baking soda and salt.

In a separate, clean, dry bowl, beat eggs until thick with an electric mixer (about five minutes or until thick and light yellowcolor ) Add the sour cream and beat until combined. Add the stout mixture to the egg mixture and stir with a wooden spoon just until mixed. Add the flour mixture to that and stir with the spoon until combined.

Divide the batter equally among the two pans. Bake for 28-32 minutes or until cakes test done (toothpick inserted comes out clean). Cool in pans on a wire rack for 15 minutes.

Chocolate Frosting

8 oz salted butter, softened
2/3 cups unsweetened cocoa – sifted
2 1/2 to 3 cups confectioner’s sugar, measured and sifted
2 tablespoons Guinness Stout (what? You drank the rest of the can after measuring the cup for the batter? Well open another one)
1 and 1/4 teaspoon Penzey's Mexican Vanilla

Stir together softened butter, cocoa and 2 cups of the sugar. Add Guinness and vanilla and stir again. Using the high speed of electric mixer, beat icing for a minute. Add the rest of the powdered sugar, a bit at a time, until you get the consistency you prefer. Beat for a good 3-5 minutes, scraping side of bowl often, until light and fluffy. Ice the cake.


  1. Does this, like most Guinness recipes, "prefer" regular Guinness from a bottle without the widget to make it fluffy?

    (I can't believe I just used the word "fluffy" to describe Guinness, but it seems more appropriate than, say, "fizzy"...)

  2. 2 full cups of sugar, isn't that eye popping sweet?

  3. Al, no, surprisingly it's not, as the Guinness and the espresso flavoring tend towards the bitter. It's not low cal by any means but it's not awful sweet. Several friends have made and enjoyed. The recipe uses superfine sugar, not regular table sugar. I don't really know if that makes a difference but friends used table sugar in the directions and had no complaints.

  4. Brigid,

    After serious testing last night in celebration of crossing the half century mark, I can unequivocally state that this recipe works fine with Guinness Stout from a bottle - the only kind to be found here in our neck of the isolated northern mountains. Absolutely fantastic!
    But what the heck is "espresso sugar"?

  5. Dave - espresso sugar is available at a wonderful local spice and specialty oili company. It's the big grains of baking sugar which has been infused with espresso. It's incredible on meat in a dry rub or in baked goods. I've never seen it anywhere else. Artisano's in Indianapolis. Google it. They don't have a "order this" website, but if you call them, they WILL ship.

  6. Dave - and congratulations, just passed that one myself.


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