RECIPE: Guinness Stout Chocolate Cake

It’s that time of year again! Yes, we’re talking about St. Patrick’s Day, March’s best excuse to excessively partake of numerous Irish libations such as fine whiskey and stout.  In the private chef business, we’re always looking for creative ways for our clients to enjoy seasonal traditions, and one of our most popular tradition over the years has become the Guinness Stout Chocolate Cake.   In addition to its dangerously persuasive combination of cocoa, dark chocolate, and bittersweet Guinness, this client favorite is also pleasantly recognizable to tastebuds that may already be numbed by heavy stout drinking.  This is our personal chef Gina’s favorite recipe.  Enjoy a slice or three with a good cup of fine coffee, Irish breakfast tea, or a shot of whiskey.

For the cake:

2 oz (50 g) cocoa powder
7 fl oz (200 ml) stout (we recommend Guinness)
4 oz (110 g) very soft butter (Irish butter is extra rich and creamy)
10 oz (275 g) dark soft brown sugar
2 large eggs, beaten (any egg farm will do, but Irish hens have more fun)
6 oz (175 g) plain flour
¼ teaspoon baking powder
1 teaspoon baking soda

For the icing:
4 oz (110 g) icing sugar, sifted
2 oz (50 g) very soft butter
2 tablespoons stout
4 oz (110 g) dark chocolate (50-55% cocoa solids)
6 oz toffee pecans (or any candied or plain nuts, for decoration)

Pre-heat the oven to, 350°F (180°C). You will also need two 8 inch (20 cm) sponge tins, 1½ inches (4 cm) deep, lightly greased, and the bases lined with baking parchment, lightly greased. First of all, cream the butter and sugar together, beating thoroughly for 3 or 4 minutes until pale and fluffy. Now gradually beat in the eggs, a little at a time, beating well between each addition. Next, sift the flour, baking powder and baking soda on to a sheet of baking parchment. Then weigh the cocoa and put it in a separate bowl, gradually stirring the stout into it. Now carefully and lightly fold into the egg mixture small quantities of the sifted flour alternately with the cocoa-stout liquid. Then, when both have been added, divide the cake mixture equally between the 2 tins and level it out. Bake the sponges in the center of the oven for 30-35 minutes. The cakes should be flat on top and feel springy and will have shrunk slightly from the side of the tin. Leave them to cool in the tins for 5 minutes before turning out on to a wire rack to cool further, carefully stripping off the base papers. To make the icing, beat the icing sugar and butter together until blended, then gradually add the stout, making sure it is thoroughly mixed in after each addition. Now melt the chocolate in a bowl set over hot water, making sure the bottom of the bowl doesn’t touch the water. Then, when it’s melted, remove the bowl from the water, and carefully fold the chocolate into the icing mixture. Now remove a third of the icing to a separate bowl and stir in the toffee pecans. After all the icing has cooled to a spreadable consistency, sandwich the cake with the toffee pecan icing. Then spread the remaining two-thirds of the icing on top of the cake, using a palette knife. Next, arrange the toffee pecans on top of the cake.  Enjoy with Irish cheer!

Cheers to cake!

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