Chocolate Guinness Cake

Chocolate Guinness Cake

This recipe is DELICOUS!!! All my thanks goes off to Ricardo for creating this recipe. Here is his recipe below and here is his web page http://www.ricardocuisine.com/recipes/3034-chocolate-guinness----cake

However here are my pictures that I took during the process of cooking this cake.

Preparation time: 30 min
Cooking time: 55 min
Waiting: 1 h
Servings: 12

Ingredients

• 750 ml (3 cups) all-purpose flour 
•  10 ml (2 teaspoons) baking soda
•  310 ml (1 1/4 cups) unsalted butter 
• 310 ml (1 1/4 cups) Guinness beer or 
• 310 ml (1 1/4 cups) dark local beer (Boreale Noire, St-Ambroise, Chambord, etc.)

•  250 ml (1 cup) cocoa 
powder
•  375 ml (1 1/2 cups) brown sugar 

•  125 ml (1/2 cup) sugar 

•  2.5 ml (1/2 teaspoon) salt
• 3 eggs, lightly beaten
• 180 ml (3/4 cup) sour cream
Ganache
• 450 g (16 oz) semisweet chocolate, chopped 

• 125 ml (1/2 cup) dark beer 

•  150 ml (2/3 cup) 35%
 cream
• 60 ml (1/4 cup) light corn syrup
• 125 ml (1/2 cup) cold unsalted butter, diced 




Cake Preparation 

1. With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line two 20-cm (8-inch) springform pans with parchment paper. Butter and flour the sides.

 

2. In a bowl, combine the flour and baking soda. Set aside.

 

3. In a saucepan, melt the butter with the beer and cocoa powder, stirring with a whisk. Let cool.

4. In a large bowl, combine the brown sugar, sugar and salt. With a whisk, add the lukewarm butter mixture alternately with the dry ingredients and eggs.

5. Add the sour cream and beat until the mixture is smooth.

6. Divide the batter among the pans and bake for about 50 minutes or until a toothpick inserted in the center of the cake comes out clean. Unmould and

let cool. 


Ganache

1.  Place the chocolate in a bowl. Set aside.

 

2.  In a saucepan, bring the beer, cream and syrup to a boil. Remove from the heat and pour over the chocolate. Let stand for 1 minute.

 

3. With a whisk, gently emulsify the mixture until the chocolate has completely melted. Add the butter and stir to blend. Refrigerate for about 1 hour or until the ganache is spreadable but not too thick.

 

4. If necessary, melt slightly in the microwave oven and stir to blend.

 

5. Remove the cake tops to level them. Spread a 1/4 of the ganache on one cake.

 

6. Cover with the other cake and frost with the remaining ganache.

 

 

 

Et voila mes amis bon appétit!!