-
-
My review
Diana's Guinness® Chocolate Cake with Guinness Chocolate Icing
144
ScandoGirl
"'The best chocolate cake I've ever had!' You'll hear comments like this and more when you serve this ultra dark, rich chocolate cake with its luscious chocolate icing. This recipe is adapted from one created by Diana, the talented editor of Allrecipes' UK site. Use a chocolate bar with 74 percent cacao (not baking chocolate) to intensify the chocolate flavor, and don't wait until St. Paddy's Day to make it!"
Added to shopping list.
Go to shopping list.
Ingredients
2 h 35 m servings 913Original recipe yields 10 servings (1 9-inch layer cake)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch cake pans and dust with 1 tablespoon cocoa.
- In a heavy saucepan over low heat, combine 1 1/4 cups butter, 1 cup stout beer, 4 ounces dark chocolate, and superfine sugar. Heat, stirring occasionally, until chocolate is melted and smooth. Remove saucepan from heat and cool slightly.
- Beat eggs and creme fraiche together in a large mixing bowl; gradually stir in the flour and baking soda. Add the melted chocolate mixture in small additions, beating well after each addition. Pour half the batter into each prepared cake pan.
- Bake in the preheated oven until the top of the cake bounces back when touched lightly with a finger, about 40 minutes. Cool the cakes on racks.
- To make the icing, place 1/2 cup butter, 4 ounces dark chocolate, and 5 tablespoons stout beer in a heavy saucepan over low heat. Cook, stirring occasionally, until the chocolate has melted. Remove from heat and cool slightly.
- In a mixing bowl, blend cream cheese, 1/3 cup cocoa powder, and vanilla extract until combined. Stir in 1/2 cup confectioners' sugar. Pour in the cooled chocolate-stout mixture and beat well. Gradually add remaining confectioners' sugar until icing reaches the desired thickness.
- Place 1 cake on a serving plate and smooth about 1/3 of the icing over the top. Place the second cake onto the frosted layer, and spread remaining 2/3 of the icing over the top and sides of the cake.
You might also like
Footnotes
- Cook's Notes:
- Sour cream can be substituted for the creme fraiche.
- Instead of buying superfine white sugar, make your own by grinding regular sugar in a blender or use a mortar and pestle.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 1825 Ratings
-
-
-
-
-
Most helpful positive review
8/2/2011
The cake is a 5 star cake. I had to knock the frosting down a bit tho, thus the 4 star rating. The only thing I changed was to make cupcakes, but other than that I made this cake EXACTLY as in...
Most helpful critical review
3/18/2013
I made this recipe exactly as directed and I found this cake dense, with the Guinness giving it a funky flavor. The frosting was flat. It definitely needed salt. I won't ever make this again....
Most helpful
Most positive
Least positive
Newest
8/2/2011
The cake is a 5 star cake. I had to knock the frosting down a bit tho, thus the 4 star rating. The only thing I changed was to make cupcakes, but other than that I made this cake EXACTLY as in...
1/12/2013
I seriously questioned the unusual execution of this recipe but I followed through and was rewarded with a rich and buttery, light chocolate cake. I was so hesitant to make the beer infused fro...
3/11/2012
This cake is yummy. The cake isn't very sweet but the icing brings the sweetness in. Loved the dark chocolate.
3/24/2012
This was the ugliest cake I've ever made--it fell apart when I took it out of the pans and crumbled like crazy! I used a lot of icing as glue to piece it together; it really looked a mess. The...
3/16/2012
Not too rich, very tasty. My friends and I all tasted banana for some reason? Maybe its in the Guinness. I ended up with probably twice as much icing as I could fit on the cake, I will cut t...
3/18/2013
I made this recipe exactly as directed and I found this cake dense, with the Guinness giving it a funky flavor. The frosting was flat. It definitely needed salt. I won't ever make this again....
3/19/2012
The cake was very tasty, although very dense. The following day it had the consistency of very dense brownies rather than cake. But it was very yummy!
3/17/2012
I used this frosting with a different cake because I didn't have creme fraiche or superfine sugar. best frosting I have ever made!
4/17/2012
When I beat the flour mixture together, it immediately clumped up like bread dough. Putting the rest of the wet ingredients in that point didnt help. I've made very few cakes from scratch, but i...