Home » Guinness Devil’s Food White-Out Cake

Guinness Devil’s Food White-Out Cake

 

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So….St. Patrick’s Day. Again. Here is your excuse to buy a six pack of Guinness, use 1 cup in this cake and then drink the rest. It’s ok, it’s St. Patrick’s Day. Everybody does it :-) Seriously, this cake is very good. It’s dense and moist with 1 layer of the cake pressed into the frosting and oh man, oh so chocolately. The beer adds the moisture and lends itself to an intense, dark chocolate goodness. So yeah, drink the beer and eat the cake. Happy St. Patrick’s Day!!!

Guinness Devil’s Food White-Out Cake

 

Directions:

For the cake –

 

1 cup Guinness stout

10 tablespoons (1 stick plus 2 tablespoons) unsalted butter

3/4 cup unsweetened cocoa

2 cups superfine sugar

3/4 cup sour cream

3 large eggs, room temperature

1 tablespoon vanilla extract

2 cups all-purpose flour

2 1/2 teaspoons baking soda

 

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For the filling and frosting –

 

1/2 cup egg whites (about 4 large)

1 cup sugar

3/4 teaspoon cream of tartar

1 cup water

1 tablespoon pure vanilla extract

 

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Directions:

 

Preheat oven to 350 degrees F. Spray with non-stick spray two 8-by-2-inch round cake pans, dust the insides with flour, tap out the excess and line the bottoms with parchment paper. Pit the pas on a baking sheet.

In a large saucepan, combine Guinness and butter. Place over medium-low heat until butter melts, then remove from heat. Ad cocoa and superfine sugar, and whisk to blend.

In a small bowl, combine sour cream, eggs and vanilla; mix well. Add to Guinness mixture. Add flour and baking soda, and whisk again until smooth. Pour into prepared pans, and bake for 25 to 30 minutes, rotating the pans at the midway point.

When fully baked, the cakes will be springy to the touch and a cake tester or thin knife inserted into the centers will come out clean. It is OK if the tops have a few cracks. Transfer the cake pans to a rack and coop for about 5 minutes, then run a knife around the sides of the cakes, unmold them and peel off the paper liners. Invert and cool to room temperature right side up.

When ready to fill and frost the cake, check out the layers. If the cakes have crowned, use a long serrated knife and a gently sawing motion to even them out. With the same knife, slice each layer horizontally in half. Set 3 layers aside and crumble the fourth layer; set the crumbs aside.

 

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To make the filling and frosting:

 

Put the egg whites in a clean, dry mixer bowl or in another large bowl. Have a candy thermometer at hand.

Put the sugar, cream of tartar and water in a small saucepan and stir to combine. Bring the mixture to a boil over medium-high hear, cover the pan and boil for 3 minutes. Uncover and allow the syrup to boil until it reaches 242 degrees on the candy thermometer. While the syrup is cooking, start beating the egg whites.

When the syrup is at about 235 degrees, begin beating the egg whites on medium speed with the whisk attachment or with a hand mixer. If the whites form firm, shiny peaks before the syrup reaches temperature, reduce the mixer speed to low and keep mixing the whites until the syrup catches up. With the mixer at medium speed and standing back slightly (you best does this), carefully pour in the hot syrup, pouring it between the beater and the side of the bowl. Splatters WILL happen – don’t try to scrape them into the whites, just carry on. Add the vanilla extract and keep beating the whites at medium speed until they reach room temperature, about 5 minutes. You should have a smooth, shiny, marshmallowy frosting. This is best to use immediately.

Now, putting it all together –

Put a bottom layer cut side up on your cake plate protected by strips of wax or parchment paper. Using a long metal icing spatula, cover the layer generously with frosting. Top with a second layer, cut side up, and frost it. Finish with the third layer, cut side down, and frost the sides and top of the cake. Don’t worry about smoothing the frosting. Now cover the entire cake with the chocolate cake crumbs, gently pressing the crumbs into the filling with your fingers.

Refrigerate the cake for about 1 hour before serving. This cake can be chilled up to 8 hours before serving. Cover loosely.

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