Chocolate Guinness cake - Published by Chatelaine on 3/1/2009

Submitted by Jennifer Butterfield in honor of St-Patrick's day

Believe it or not, beer does amazing things for cake. Our St. Patrick's Day special is dense and rich, with the slightest undertone of stout.

Preparation time 30 minutes

Baking Time 25 minutes

Makes 12 wedges


•1 and1/2 cups (375 mL) all-purpose flour
•3/4 cup (175 mL) cocoa powder
•1 and 1/2 tsp (7 mL) baking powder
•1 tsp (5 mL) baking soda
•1/2 tsp (2 mL) salt
•3/4 cup (175 mL) unsalted butter, at room temperature
•1 cup (250 mL) lightly packed brown sugar
•2 eggs
•1 tsp (5 mL) vanilla •1 cup (250 mL) dark stout beer, such as Guinness, or your favourite beer
•3 cups (750 mL) icing sugar
•1/2 cup (125 mL) cocoa powder
•1/2 cup (125 mL) unsalted butter, at room temperature
•1/3 cup (75 mL) beer or milk
•1 tsp (5 mL) vanilla
•Generous pinch of salt
•1 and 1/4 cups (300 mL) candied beer nuts, chopped (optional)

 1.Preheat oven to 350F (180C). Lightly oil or spray two 8-in. (20-cm) round cake pans. Sift flour with cocoa, baking powder, soda and salt into a medium bowl. Stir to mix. In a large bowl, using an electric mixer, beat butter with sugar for 3 min. Add eggs, one at a time, beating well after additions. Beat in vanilla. Using a wooden spoon, stir about one-third of flour mixture into butter mixture. Add half the beer. Repeat additions, ending with flour. Stir just until evenly mixed. Pour batter into pans and smooth top.
 2.Bake in centre of oven until a cake tester inserted in centre of cake comes out clean, 25 to 28 min. Cool in pans on a rack for 10 min. Run a knife around inside edge of each pan, then turn cakes out onto a rack. Cool completely.


3.For icing, sift icing sugar with cocoa into a bowl. In a large bowl, using an electric mixer, beat butter until creamy, 2 to 3 min. Gradually beat half the icing-sugar mixture into the butter, scraping down the sides as needed. The mixture will be dry at this point. Gradually beat in beer or milk, vanilla and salt, then remaining icing-sugar mixture.


4.To frost, place 1 cake, top side down, on a cake plate. Spread one-third of the icing overtop. Sprinkle with 1 cup (250 mL) nuts. Place remaining cake on top, domed side up. Gently press down. Spread it with half the remaining icing, then spread the sides with icing. Garnish with remaining nuts. Cake will keep well, covered, at room temperature, up to 2 days.