Chocolate-Orange Guinness Cake
Submitted by Teensie
A proper Irish chocolate cake made with Guinness stout, cocoa, and dark brown sugar, sandwiched with a bright orange buttercream. Rich, malty, and a wee bit boozy.
YIELD
4 servingsPREP
30 minCOOK
40 minREADY
2 hrsSure, you could bake a regular chocolate cake. But why would you when there’s Guinness in the pantry?
This Irish beauty gets its depth from dark brown sugar and cocoa, with half a cup of Guinness stirred into the batter a tablespoon at a time. The stout adds a malty, slightly bitter edge that makes the chocolate taste richer without making the cake taste like beer.
Orange zest runs through both the cake and the buttercream icing, tying the whole thing together with a bright citrus note that cuts through the richness. It’s a two-layer cake that looks simple but tastes anything but.
Pro Tips
- Add the Guinness and flour alternately, a spoonful at a time, to keep the batter smooth and prevent curdling
- Don’t over-beat once the flour is in; a gentle hand keeps the cake tender
- Start the oven at 375F then drop to 350F after the cakes go in for a better rise and even bake
- Let the layers cool completely before icing or the buttercream will melt into a puddle
Variations
- Swap the orange buttercream for a chocolate Guinness ganache for an all-chocolate, all-stout experience
- Add a tablespoon of espresso powder to the batter to push the chocolate even deeper
Ingredients
Directions
Preheat oven to 375℉ (190℃).
Grease 2 8-9-inch cake pans. Cream the butter and sugar until light and fluffy.
Sift the flour, baking powder, salt and cocoa into a bowl.
Add the orange rind to the creamed butter and beat in the eggs, one at a time, including a spoonful of the measured flour mixture with each one, and beating well between additions.
Gently mix in the Guinness, a tablespoonful at a time, including another spoonful of flour with each addition.
If there’s any flour left over, fold it in gently to mix; blend thoroughly without over-beating.
Divide the mixture between the tins, smooth down, and put the cakes into the center of the preheated oven.
Reduce the heat to moderate (350F) and bake for 35 to 40 minutes, or until the cakes are springy to the touch and shrinking slightly in the pans. Turn out and cool on a wire rack.
Meanwhile, make the icing. Cream the softened butter and icing sugar together thoroughly, then blend in the grated orange rind and enough juice to make an icing that is soft enough to spread. When the cakes are cold, use half the icing to sandwich them.
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