bonappetit4.6
Chocolate Guinness Cake
This plush chocolate loaf is made with malty Guinness in both the batter and frosting, creating a butterscotch-like flavor.
👥 8 Servings👤 Jesse Szewczyk📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
- ●whisk
- ●oven
- ●saucepan
- ●spatula
📝 Preparation Steps
1
Cake
2
Place a rack in middle of oven; preheat to 350°. Lightly coat a 9x5" loaf pan with nonstick vegetable oil spray and line with parchment paper, leaving generous overhang on long sides. Whisk 2 large eggs, ⅔ cup Guinness stout, 2 Tbsp. vegetable oil, and 1 Tbsp. vanilla extract in a small bowl until smooth.
Nonstick vegetable oil spray (for pan)(200 g) granulated sugar1 cuplarge eggs2. vegetable oil2 Tbsp. vanilla extract2 tsp
3
Whisk 1 cup (200 g) granulated sugar, 1¼ cups (156 g) all-purpose flour, ⅔ cup (70 g) Dutch-process cocoa powder, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, 1 tsp. baking powder, and ¼ tsp. baking soda in a large bowl to combine. Add ½ cup (1 stick) chilled unsalted butter, cut into pieces, and rub butter into dry ingredients with your hand until no visible pieces remain. (Mixture should look like lightly moistened sand. Don’t worry about overworking it.) Add egg mixture and whisk to combine (some small lumps are okay). Scrape batter into prepared pan and smooth surface.
(200 g) granulated sugar1 cup¼ cups (156 g) all-purpose flour1. Diamond Crystal or ½ tsp. Morton kosher salt1 tsp. baking powder1 tsp
4
Bake cake until a tester inserted into the center comes out mostly clean, 50–⏱️ 60 minutes. Transfer pan to a wire rack and let cake cool slightly in pan. Using parchment overhang, remove cake from pan and place on rack. Carefully remove parchment and let cake cool completely.
5
Frosting and assembly
6
While the cake cools, cook ½ cup (1 stick) unsalted butter in a medium saucepan over medium heat, stirring often and scraping bottom of pan with a heatproof rubber spatula, until it sizzles, then settles and darkens into a light amber shade and smells very nutty, about ⏱️ 5 minutes.
7
Immediately transfer butter to a medium heatproof bowl and chill until firmed slightly (like the consistency of softened butter), 30–⏱️ 60 minutes, depending on your fridge (check every ⏱️ 15 minutes or so).
8
Add 1½ cups (165 g) powdered sugar, 2 Tbsp. Guinness stout, 2 tsp. vanilla extract, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt to butter. (If butter is too firm, let sit at room temperature to soften first.) Slowly whisk to combine, then beat with whisk until frosting is smooth, fluffy, and slightly lightened in color.
(200 g) granulated sugar1 cup½ cup (1 stick) chilled unsalted butter, cut into pieces½ cup (1 stick) unsalted butter½ cups (165 g) powdered sugar1. Guinness stout2 Tbsp. vanilla extract2 tsp
9
Transfer cooled cake to a cake stand or large plate. Dollop frosting on top and swirl decoratively as desired.
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