CHOCOLATE GUINNESS CAKE

Serves: 12
CHOCOLATE GUINNESS CAKE

CHOCOLATE GUINNESS CAKE

For a taste of the Irish…I love this intense not-too-sweet cake. Perfect for St. Patrick’s Day….Enjoy!

Ingredients

For the Cake:
  • 1 cup Guinness
  • 2 sticks of unsalted butter
  • 3/4 cup unsweetened cocoa powder
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 2/3 cup sour cream
  • For the Glaze:
  • 1/4 cup Guinness
  • 4 tablespoons brown sugar
  • 2 tablespoons unsweetened cocoa powder

Instructions

For the Cake:
  1. Preheat oven to 350°F. Grease a standard-sized Bundt pan. Combine the beer and butter in a large saucepan over medium heat. Bring the mixture to a simmer, then whisk in the cocoa powder until smooth. Cool slightly before proceeding. Combine the flour, sugar, baking soda, and salt in a large bowl to blend. In the bowl of an electric mixer, beat the eggs and sour cream to blend. Add the beer/butter mixture to the egg mixture and beat just until combined. Add the flour mixture and beat briefly at a slow speed. Using a rubber spatula, fold the batter by hand until completely combined. Pour the batter into the prepared Bundt pan. Bake the cakes until a cake tester inserted into the center of the cake comes out clean, about 55 minutes. Transfer the cake to a rack and let it cool for 10 minutes.
For the Glaze:
  1. Combine the ingredients in a small saucepan over low heat until smooth. Allow the glaze to cool. With the cake still in the pan, poke holes halfway into the cake using a skewer. Spoon 3/4 of the glaze over the cake, allowing the sauce to seep into the cake. Allow the cake to cool completely, then invert the cake right side up onto a serving platter. Poke holes in the top of the cake and spoon the remainder of the sauce onto the cake.
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CLASSIC PRAWNS WITH COCKTAIL SAUCE

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CHOCOLATE FONDUE THREE WAYS