Guinness Stout Cake
This festive cake is perfect for a St. Patrick’s Day celebration. Filled with warm spices like cinnamon, ginger, cloves, and nutmeg, this cake is sure to be a crowd-pleaser.
PREP TIME: 1 Hour
COOK TIME: 30 Minutes
LEVEL: Intermediate
YIELD: 16 Servings
Ingredients
Cake Batter:
2 Cups Guinness Stout Beer
2 Cups Molasses
6 Eggs
1 Cup Sugar
1 Cup Brown Sugar
1 ½ Cup Vegetable Oil
4 Cups Flour
1 Tbs Baking Powder
1 Tbs Baking Soda
¼ Cup Ground Ginger
1 Tbs Cinnamon
2 tsp Ground Cloves
2 tsp Nutmeg
Chocolate Frosting:
1 Cup Butter
½ Cup Unsweetened Cocoa Powder
5 Cup Powdered Sugar
1 tsp Vanilla
3 Tbs Milk
Chocolate Ganache:
½ Cup Heavy Cream
1 ½ Cup Semisweet Chocolate Chips
Method of Preparation
- Preheat your Wolf M-Series Oven to 325°F on the Convection mode.
- Combine the eggs, both sugars, vegetable oil and vanilla in a large mixing bowl. Add the Guinness and molasses. Combine all the dry ingredients, then add to the wet ingredients in 3 batches.
- Thoroughly grease and flour three cake pans and divide the batter equally between the pans. Bake for about 30 minutes. Stick a toothpick into the center of the cake, and if it isn’t covered in batter when removed, then the cakes are fully baked.
- For the frosting, thoroughly mix the butter and cocoa powder together. Add the powdered sugar and vanilla and continue to whip for 3-5 minutes. If the frosting is too thick, add the milk 1 tablespoon at a time until desired consistency is reached.
- For the ganache, heat the cream until it simmers but do not bring to a boil. Pour over the chocolate chips and cover for 5 minutes, then stir to combine.
- Once the cakes are baked, let them cool completely then level them but gently cutting off any dome that formed during baking. Layer the chocolate frosting between each layer, then over the top and sides of the cake. Once frosted, carefully pour the chocolate ganache on top of the cake, letting it trickle over the sides of the cake.
- Serve and enjoy!
