My first experience with the lovely dark Guinness beer was
at the Guinness Storehouse in Ireland. I probably should have done a bit more
prep work, but after learning all about the process of brewing this unique beer
I was quickly thrown into learning the art of pouring the perfect pint. It’s
all about the angles and giving it enough time to rise. From the very first sip
I loved it. It was like a dessert in beer form! Ever since the first
taste in Ireland, Guinness has had a very special place in my heart. During
the holiday season while reuniting with the family and the kitchen, I set out
to capture the essence of Guinness in cake form. I would personally recommend
drinking Guinness right along side the cake but a cool glass of milk will do
just fine too.
serves 12
Cake
3 ounces unsweetened chocolate, chopped
2 1/4 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
14 tablespoons (1 3/4 sticks) salted butter, room
temperature
1 1/4 cups plus 3 tablespoons sugar
3 large eggs, separated
3/4 cup Guinness (be sure not to get it from a can with the
nitrogen balls but instead the bottles)
2/3 cup freshly brewed strong coffee
Frosting
1 pound bittersweet chocolate (54% to 60% cacao), chopped
2 cups heavy whipping cream
1 teaspoon instant espresso powder
Position rack in center of oven and preheat to 350°F. Butter
and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom
of each cake pan with parchment paper round; butter and flour parchment.
Place chopped chocolate in medium metal bowl. Set bowl over
saucepan of barely simmering water and stir until chocolate is melted and
smooth. Remove bowl from over water and set aside.
Whisk flour, baking powder, baking soda, and salt in medium
bowl to blend. Using electric mixer, beat butter and 1 1/4 cups sugar in large
bowl until fluffy and pale yellow, about 2 minutes. Add egg yolks 1 at a time,
beating until well blended after each addition. Beat in lukewarm melted
chocolate, then stout and coffee. Beat flour mixture into chocolate mixture in
2 additions just until incorporated.
Using clean dry beaters, beat egg whites and remaining 3
tablespoons sugar in another medium bowl until stiff but not dry. Fold 1/3 of
egg whites into cake batter to lighten, then fold in remaining egg whites in 2
additions.
Divide batter between prepared cake pans (about 3 cups for
each); smooth tops.
Bake cakes until tester inserted into centers comes out
clean, about 40 minutes. Transfer cakes to racks and cool in pans 20 minutes.
Invert cakes onto racks; remove parchment paper and cool completely.
Can be made 1 day ahead. Cover and store at room temperature.
Place chopped chocolate in medium heatproof bowl. Combine
whipping cream and espresso powder in medium saucepan. Bring cream mixture to
simmer over medium-high heat, whisking occasionally. Pour cream mixture over
chopped chocolate; let stand 1 minute, then whisk until chocolate is melted and
mixture is smooth. Chill chocolate frosting until slightly thickened and
spreadable, stirring occasionally, about 2 hours (or for quick chilling, place
frosting in freezer until thickened and spreadable, stirring occasionally,
about 30 minutes).
Using serrated knife, trim rounded tops from both cake
layers so that tops are flat. Place 1 cake layer, trimmed side up, on
9-inch-diameter tart pan bottom or cardboard round, then place on rack set over
baking sheet. Drop 1 1/4 cups frosting by large spoonfuls over top of cake
layer; spread frosting evenly to edges with offset spatula or butter knife. Top
with second cake layer, trimmed side down. Spread remaining frosting evenly
over top and sides of cake.
Can be made up to 1 day ahead. Cover with cake dome
and refrigerate. Let cake stand at room temperature at least 1 hour and up to 3
hours before serving.
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