Guinness cake recipe

Guinness Cake Recipe

By International Culinary Center

Recipe

Guinness Cake

By Chef Jansen Chan, ICC Director of Pastry Arts

Yields: 9” three layered cake

Ingredients

Guinness Cake

  • 2 cups All-purpose flour
  • 1 tsp. Baking powder
  • ½ tsp. Baking soda
  • ½ tsp. Salt
  • 4 oz. (1 stick) Butter, unsalted, at room temperature
  • 1 1/3 cups Sugar
  • 3 Eggs, large
  • 10 oz. Guinness

Light Chocolate Ganache

  • 2 cups Cream
  • 8 oz. Bittersweet chocolate, chopped
  • 2 oz. Guinness

Directions

Guinness Cake

  1. Prepare a 9” cake pan by greasing and flouring the sides. Place a parchment circle on the bottom, if desired. Preheat oven to 350 F.
  2. In a bowl, mix together the flour, baking powder, baking soda, and salt.
  3. In a mixer, using the paddle attachment, cream the butter and sugar until light and fluffy. Slowly add the eggs, scraping occasionally to prevent lumping.
  4. When thoroughly mixed, add the dry ingredients, alternating with the Guinness, in small batches. Mix until evenly combined.
  5. Pour the batter into the prepared cake pan and bake in a 350 F oven for 45-50 mins., or until springy to the touch. Let the cake cool in the pan for 10 mins. before unmolding onto a cooling rack. Remove parchment circle, if used. Allow cake to fully cool.
  6. Before frosting, slice the cake into three even layers.

Light Chocolate Ganache

  1. Place the chopped chocolate in a bowl. In a heavy pot, bring cream to a boil and pour immediately, over the chocolate. Let sit for 5 mins.
  2. With a whisk, starting in the center, quickly stir together, increasing the size of your stirring as the ganache forms. Add the Guinness and stir to combine.
  3. Place plastic wrap on the surface directly, to prevent a skin from forming. Chill overnight in the refrigerator.
  4. The next day, whip the ganache until it is thick and stiff.
  5. Divide the amount into three and spread the portions between the Guinness cake layers and on top.

This blog post was originally published by the International Culinary Center (ICC), founded as The French Culinary Institute (FCI). In 2020, ICE and ICC came together on one strong and dynamic national platform at ICE's campuses in New York City and Los Angeles. Explore your culinary education where the legacy lives on.

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