Decadent Guinness Chocolate Layer Cake
Indulge in a rich and flavorful dessert that combines the deep flavor of Guinness stout with the luxurious taste of chocolate. This multi-layered cake features layers of moist chocolate sponge complemented by a glossy bittersweet icing, and is finished with a hint of tart red currant jelly. Perfect for special occasions or a decadent treat, this cake is sure to impress your guests. Optional plump currants soaked in Guinness add an extra burst of flavor, making this cake even more irresistible. Get ready for a sublime dessert experience that's both rich and satisfying!
N/A
Servings
N/A
Calories
21
Ingredients
Ingredients
Guinness stout
2/3 cup (Reserve one-third cup for syrup and soak optional currants)
dark brown sugar
1/3 cup (None)
unsweetened cocoa powder
3 teaspoons (None)
semisweet chocolate
2 ounces (Cut into small pieces)
buttermilk
3/4 cup (None)
granulated sugar
2 tablespoons (None)
all-purpose flour
2 cups (None)
butter
2/3 cup (Softened)
eggs
4 large (None)
vanilla extract
1 1/2 teaspoons (None)
baking soda
1 1/2 teaspoons (None)
baking powder
1/2 teaspoon (None)
salt
1/4 teaspoon (None)
red currant jelly
1/2 cup (Warmed)
chopped walnuts
1 cup (Chopped)
heavy cream
1 1/2 cups (None)
bittersweet chocolate
6 ounces (Chopped)
confectioners' sugar
4 1/2 tablespoons (None)
cocoa powder
4 1/2 tablespoons (None)
vanilla extract
1 1/2 teaspoons (None)
salt
1/8 teaspoon (None)
Instructions
1
Begin by preparing the optional currants. If using, soak the currants in 2/3 cup of Guinness until plump. Drain and reserve the stout for later use.
2
Preheat the oven to 350°F (175°C). Grease and flour two 8 or 9-inch round cake pans, then dust with 2 tablespoons of flour, cocoa powder, and sugar mix to prevent sticking.
3
In a small saucepan over medium heat, combine 1/3 cup Guinness stout and 1/3 cup cocoa powder, bringing it to a simmer. Stir in the semisweet chocolate pieces until fully melted and smooth. Allow to cool slightly before adding 3/4 cup buttermilk.
4
In a large mixing bowl, beat the butter until creamy. Gradually mix in 1 3/4 cups sugar until light and fluffy. Add in the eggs one at a time, beating well after each addition, then stir in 1 1/2 teaspoons vanilla.
5
In a separate bowl, whisk together 2 cups flour, 1 1/2 teaspoons baking soda, 1/2 teaspoon baking powder, and 1/4 teaspoon salt.
6
Gradually incorporate the dry ingredients into the butter mixture, alternating with the chocolate mixture, until smooth. The batter may appear slightly curdled, which is normal.
7
Pour the batter evenly into the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes before inverting onto wire racks to cool completely.
8
Once cooled, poke holes in the tops of the cakes and generously drizzle the reserved Guinness syrup over each layer.
9
For the bittersweet icing, bring the heavy cream to a boil and remove from heat. Stir in the chopped bittersweet chocolate until fully combined. Cover and chill in the refrigerator until firm, then beat with a hand mixer until soft peaks form. Add confectioners' sugar, cocoa, remaining vanilla, and salt, mixing until well combined.
10
Assemble the cake by spreading warmed red currant jelly on top of the bottom layer. Cover the jelly with 1/4 of the bittersweet icing, then place the second layer on top. Ice the remainder of the cake with the bittersweet icing, smoothing it out.
11
Finish by pressing the chopped walnuts into the sides of the cake for an added crunch and visual appeal. Slice and serve your decadent Guinness chocolate layer cake!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What type of beer is used in this chocolate cake?
This recipe uses Guinness stout to provide a deep, rich flavor and added moisture.
What size cake pans should I use?
You should use two 8 or 9-inch round cake pans for this recipe.
At what temperature should the oven be preheated?
The oven should be preheated to 350°F (175°C).
How do I prevent the cake layers from sticking to the pans?
Grease and flour the pans, then dust them with a mixture of 2 tablespoons of flour, cocoa powder, and sugar.
What type of chocolate is used in the cake batter?
The batter uses a combination of 1/3 cup cocoa powder and 2 ounces of semisweet chocolate pieces.
How do I prepare the chocolate mixture for the batter?
Combine Guinness and cocoa powder in a saucepan, bring to a simmer, and stir in semisweet chocolate until smooth.
Is buttermilk required for this Guinness cake?
Yes, 3/4 cup of buttermilk is added to the chocolate mixture after it has cooled slightly.
Should the batter look curdled?
Yes, it is normal for the batter to appear slightly curdled when incorporating the wet and dry ingredients.
How long does the cake take to bake?
The cake layers typically bake for 25-30 minutes.
How can I tell if the cake layers are fully baked?
The cake is done when a toothpick inserted into the center comes out clean.
What should I do after the cakes come out of the oven?
Cool the cakes in the pans for 10 minutes before inverting them onto wire racks to cool completely.
How is the Guinness syrup used on the cake?
Once the cakes are cool, poke holes in the tops and generously drizzle the reserved Guinness syrup over each layer.
What ingredients are needed for the bittersweet icing?
The icing requires heavy cream, bittersweet chocolate, confectioners' sugar, cocoa powder, vanilla, and salt.
How do you prepare the icing base?
Bring heavy cream to a boil, remove from heat, stir in bittersweet chocolate, and chill until firm.
How do I achieve the right texture for the frosting?
Beat the chilled chocolate-cream mixture with a hand mixer until soft peaks form, then mix in the sugar and cocoa.
What is the purpose of the red currant jelly?
Warmed red currant jelly is spread on top of the bottom layer to add a tart contrast to the rich chocolate.
How do I assemble the layers of the cake?
Spread jelly on the bottom layer, cover with 1/4 of the icing, add the second cake layer, and then ice the exterior.
What garnish is used on the outside of the cake?
Chopped walnuts are pressed into the sides of the cake for added crunch and visual appeal.
Can I add fruit to the cake batter?
Yes, you can optionally include currants that have been soaked in Guinness until plump.
How many eggs are used in the recipe?
The recipe calls for 4 large eggs.
What type of butter is best for this cake?
The recipe calls for 2/3 cup of softened butter, beaten until creamy.
What dry ingredients are needed for the sponge?
You will need 2 cups of all-purpose flour, baking soda, baking powder, and salt.
Is there vanilla in the frosting?
Yes, 1 1/2 teaspoons of vanilla extract are added to the icing.
How much Guinness is needed in total?
The recipe uses 2/3 cup of Guinness stout, divided between the batter and the syrup.
Is the chocolate icing very sweet?
The icing is described as bittersweet, balanced by a small amount of confectioners' sugar.
How should the walnuts be prepared?
The recipe requires 1 cup of chopped walnuts to be applied to the sides.
What type of sugar goes into the cake batter?
The batter uses 1 3/4 cups of sugar, plus 1/3 cup of dark brown sugar for the syrup.
When should I warm the red currant jelly?
The jelly should be warmed just before you are ready to assemble the cake layers.
Can I use milk instead of buttermilk?
The recipe specifically calls for buttermilk to ensure the correct chemical reaction with the baking soda.
Is this cake suitable for a celebration?
Yes, its decadent nature and multi-layered presentation make it perfect for special occasions.