Short Cake Review: Chocolate Guinness Cake

This was the first cake I ever made from scratch. As a novice cake maker creating my own frosting and using parchment paper were both new experiences for me. Other novice cake makers may be as excited as I was to use a recipe that call for Guinness, you may also wish to note that the recipe calls for an amount that does not divide equally into the amount per bottle so you will have to drink some Guinness. The cake was for coworkers at work and was well positively received though there were mixed opinions on how strong the Guinness flavor was. Worth noting that this uses a lot of chocolate and results in a very large cake, I may try doing it half size next time round.

I am unclear whether this heralds in a new era of cake reviews for Doombot, we will see.

Recipe and links to photos behind the cut.

The two layers of the cake cooling

The finished cake

Recipe (Provided by my brother Michael)

2 cups Guinness
4 sticks butter
1 1/2 cups unsweetened cocoa powder
4 cups flour
4 cups sugar
1 tablespoon baking soda
1 1/2 teaspoons salt
4 eggs
1 1/3 cups sour cream

Bring Guinness and butter to simmer. Add cocoa powder and stir until smooth.
Mix flour, baking soda, salt, and sugar in large mixing bowl. Mix sour
cream and eggs in another bowl. Pour Guinness/butter/cocoa mixture
into egg mixture, beat until even. Combine this with flour mixture,
mix until even. But in 2 10″ or 3 8″ cake pans, buttered and lined
w/parchment paper. Cook at 350 deg until a knife comes out clean(this
can take anywhere from 35 min to 1 hr depending on the size of the
pans). Let cool completely on wire racks.

Icing
2 cups whipping cream
1 pound semisweet chocolate, chopped

Bring cream to a simmer, remove from heat. Add chocolate and wisk
until chocolate has melted. Refrigerate, stirring occasionally, until
smooth and spreadable. Spread on cake after it has cooled
completely(otherwise the frosting will melt and get drippy) .

Notes:
This is a very chocolaty cake. The amount of mixture was too much for my little 9″ baking pans and I had to cut of the stuff that overflowed and got a bit crispy. I had a lot of excess frosting. Transporting a cake this large can be tricky, plan ahead.

A writer who assumes that a cake should get to have beer while the chef drinks none is suspect, and should probably just leave bakers alone. I assume this is why your recipe doesn’t call for imperial pints or similar; it would be wrong.

I bet this recipe would be improved by using a sweeter stout in place of Guinness. In your neck of these woods, Berkshire Brewing has a milk stout that should be cheap and tasty.

In any case, I welcome the new cake-centric doombot, and encourage you to consider pies as well.

So drinking the excess is your excuse as to why the kitchen looked like that when I got home? ;)

IMO it was excellent. I don’t usually like chocolate cake, and this one was quite yummy. Too bad I didn’t get to put the last slice in the disposal, I was really looking forward to it. :-P

I’m in agreement with Jacob that more cake on doombot = goodness. Although, I’d be interested in just beverage related cakes…so your new mission is a Red Velvet Cake (in which Coke features)…Just a thought…not really a mission. Glad to hear you are baking…in a couple of years, I could see Tony taking over for Duff on Ace of Cakes…

Chris