I know I promised this recipe over a month ago before I headed on my Europe teaching trip but I am now only finding the time to sit down and compile it without feeling exhausted. 🙁
Firstly to start, my new Craftsy class launched today and it’s on modelling fondant animals! I will walk you through all the basic shapes that I use on a daily basis to create my animals 🙂 Click here to get 25% off the class price, life time access and watch it in your own time too.
This chocolate and stout recipe is currently my favourite cake flavour of all time. I have not tried it with any other beer than Guinness so I don’t know if it will change the taste if you substitute it. The stout taste is not strong but it gives the cake a slight unique flavour and makes it light and soft. And when it is paired with the stout swiss meringue buttercream? oh. my. god.
These are not my original recipes and I have credited them below but I have made a few slight adjustments.
Guinness Stout and Chocolate Cake Recipe
(originally from Dave Lieberman)
Bakes a taller 7in round cake/ 6in square or a shorter 8in round/ 7in square cake
85g unsweetened cocoa
400g caster sugar
1 teaspoon baking soda
Pinch fine salt
350ml Guinness stout beer
115g butter, melted
1 tablespoon vanilla extract
3 large eggs
200g sour cream
Preheat oven to 170 degrees C.
In a large mixing bowl, whisk together the cocoa, sugar, flour, baking soda, and salt.
In another medium mixing bowl, combine the stout, melted butter, and vanilla. Beat in eggs, 1 at time. Then mix in sour cream until roughly combined.
Gradually mix the dry ingredients into the wet mixture. I usually work in about 1/4 of the dry mixture at a time.
Lightly grease and line your baking tin and fill about 3/4 of it with batter.
Bake for approx 45 minutes or until a inserted skewer comes out clean. Chill in the fridge before filling with icing.
Stout Swiss Meringue Buttercream Recipe
(Original recipe from Joanne of Simple Ingredients)
This is enough for filling the cake only. If you wish to also cover the outside of the cake with buttercream, please double the recipe.
240g Unsalted butter, room temperature
150g Caster sugar
3 Egg whites, Large, room temperature
½tsp Vanilla bean paste (optional, you can also use extract)
90 – 100ml Guinness stout beer
Beat butter until fluffy and pale, using an electric mixer with a paddle attachment.
Fill a medium saucepan with water (one-third full), heat it on the stove (Do not boil, simmer)
Mix egg whites and sugar together in a heat-proof bowl or bowl of a stand-mixer and whisk over the pot of simmering water. Whisk until sugar dissolves and egg whites are warm to the touch, 150-160ºF (be careful not to overheat it). The mixture will thicken and become very foamy.
Using stand-mixer with whisk attachment, beat mixture on high speed until light and fluffy for about 10 minutes until the bowl is cool to touch. Reduce speed to low, add butter in, few tablespoons at a time while mixer is on.
Once all butter is added, beat mixture on medium speed until mixture is smooth. Add vanilla bean paste in and slowly pour in the beer. Mix well on medium speed until everything is combined.