Welcome to another edition of Shore Craft Beer’s Saturday Suds! This week, our incredible local culinary talent whipped up a homemade chocolate Guinness cake with chocolate buttercream frosting to boot! Only the shadow knows what culinary talents lurk in the hearts of men. He prefers anonymity, though I know our avid readers are dying to know who he is. However, these things must be done delicately.
Enough with the TV and movie references. Can you guess how many and where they are from, perchance? Regardless, wait until you hear (or rather, read) this awesome recipe. It sounds complicated, but he says that anyone can do it if they take the proper time and follow the instructions. Remember, baking is a science (and cooking is an art, or so they say). While there are many local Shore Craft beers to choose from in the Ocean City and Delmarva area, he decided to use Guinness. Chocolate Guinness Cake. Go figure. But as is always the theme in this column, you can use any beer of your choosing! Especially Shore Craft beers!
- 1 cup Guinness extra stout
- 10 tablespoons unsalted butter (however, at Shore Craft Beer, we love salted butter better!)
- 3/4 cup unsweetened natural cocoa
- 1 1/2 cups superfine sugar
- 1/2 cups dark brown sugar
- 3/4 cup sour cream
- 2 eggs
- 1 tablespoon pure vanilla extract
- 2 cups all-purpose flour
- 2 1/2 teaspoons baking soda
- 1/4 teaspoon salt
1 Preheat oven, prepare pan: Preheat the oven to 350°F. Grease a 8 or 9-inch springform pan with butter and line the bottom with a round of parchment paper.
2 Heat Guinness, butter, add cocoa and sugar: In a large saucepan place the stout and butter. Cook over medium-high heat until the butter has melted. Add the cocoa powder and sugars and whisk together. Take off heat and allow to come to room temperature.
3 Beat sour cream, eggs, vanilla, then add to stout butter mixture: In another bowl beat together the sour cream, eggs, and vanilla extract until very, very well combined. Add to the butter-stout mixture and whisk together.
4 Whisk flour, baking soda, salt, add to stout-butter mixture: In another bowl whisk together the flour, baking soda, and salt. Add to the stout-butter mixture and whisk together until it just comes together.
5 Bake: Pour into the prepared pan and give the pan a few short drops onto the countertop to shake the air pockets in the batter to the surface and out of the cake. Bake at 350°F for 50-60 minutes.
6 Cool: Allow to
cool on a wire rack. Run a knife around the edge to separate the cake from the pan and pop the ring off the springform.
(If you really want to get fancy, like our local culinary talent did, you can cut the cake in half after it cools. Next, heat up
3/4 jar of raspberry jam in the microwave. Next, cut the cake in half. Spread microwaved jam all over bottom half of cake. Then, put back together.)
7 Frost: Spread frosting on the cooled cake and serve.
You didn’t think we’d give you the (cup)cake without the frosting, did you? Have you made this recipe? What’d you think? Comment below!