This cake. For me it rivals Beatty’s Chocolate Cake, which really says something. It’s ridiculously moist and chocolaty, with just a slight hint of malty flavor from the Guinness. Comes together quickly and easily with just a few ingredients – and there is no layering and frosting to contend with. You just pour on a simple ganache topping and let it do it’s thing…hardened enough to stay stable when sliced, but pliable enough that it was soft and luxurious to take a bite of.
A perfect sweet treat for St. Patrick’s Day, but really – I don’t see myself limiting a cake of this magnitude to one holiday in March. It’s just that good, and that easy. I’ve already eaten one piece for breakfast, and am resisting every urge to eat another.
If you didn’t want to use beer, you could certainly use coffee (which the original recipe calls for). But if you guys know me, I’m always on the lookout for a recipe that incorporates beer in some fashion. And this one is definitely a keeper. One I’ll be making again, and again, and again.
Happy St. Patrick’s Day, everyone!
Guinness Chocolate Cake
1 egg, room temperature
1 cup granulated sugar
6 ounces plain or vanilla Greek yogurt
1/4 cup vegetable oil
1 1/2 tsp vanilla extract
1/2 cup Guinness Stout
1/2 cup cocoa powder
1 cup all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
For the ganache:
9 ounces semi-sweet chocolate (about 1 1/2 cups semi-sweet chocolate chips)
3/4 cup heavy cream
1 tsp vanilla extract
Preheat oven to 350 F. Line a 9-by-9-inch square baking pan with aluminum foil, spray with non-stick cooking spray and set aside.
In a large mixing bowl combine egg, sugar, yogurt, oil, vanilla, and whisk until smooth and combined. Add beer and cocoa powder and whisk vigorously until batter is smooth and free from lumps. Add the flour, baking soda, baking powder, salt, and whisk vigorously until batter has just combined, about 1 minute.
Pour batter into prepared pan and bake for about 25 minutes, or until top has set and a toothpick or cake tester inserted in the center comes out clean. Allow cake to cool in pan completely, at least 30 minutes, before adding ganache to the cake.
For the ganache, place the chocolate chips in a medium bowl. Place the cream in a small saucepan and bring to barely a boil on the stovetop. Pour the hot cream onto the chocolate chips and let sit for 1 minute. Whisk vigorously until chocolate has melted and mixture is smooth and velvety. Add vanilla and stir to combine.
Pour onto the cake, spreading the ganache with a spatula or offset knife. Allow to set up for at room temperature for at least 30 minutes before slicing and serving the cake; or speed this process up by placing pan in the refrigerator or freezer for a few minutes.
Source: adapted from Averie Cooks