Chocolate and Guinness Cake
Albert Wood
Chocolate and Guinness Cake
Al Wood
20 minutes
40 minutes
Ingredients
1 cup Irish stout beer (such as Guinness)
- 1 cup butter
- 1 ½ cups Wood's Maple Sugar
- ¾ cup unsweetened cocoa powder
- 2 tablespoons unsweetened cocoa powder
- ½ cup sour cream
- 2 tablespoons sour cream
- 2 eggs
- 1 splash vanilla extract
- 2 teaspoons baking soda
- 2 ¼ cups all-purpose flour
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1 pint heavy cream
1 tablespoon Wood’s Maple Sugar
- 2 tablespoons of your favorite whiskey
- Add more Wood’s Maple Sugar to taste
Directions
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- Preheat oven to 350° F (175 degrees C). Line a 9-inch cake pan with parchment paper; grease parchment paper.
- Combine stout beer and butter in a large saucepan over medium-low heat; heat until butter melts and the beer looks glossy, 3 to 5 minutes.
Remove beer mixture from heat; whisk in sugar and ¾ cup plus 2 tablespoons cocoa powder until dissolved and smooth. Whisk in ½ cup plus 2 tablespoons of sour cream. Mix in eggs and vanilla extract until well blended. Add baking soda; mix in flour gradually until batter thickens and no lumps remain about 5 minutes.
- Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool cake before serving, at least 4 hours.
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- Add heavy whipping cream to a cold metal or glass bowl. Whip cream on high until it forms stiff peaks.
- Add 1 tablespoon of Wood’s Maple Sugar and 2 tablespoons of your favorite whisky, then beat until combined.
- Taste the cream and see if it’s to your liking. Add more maple sugar to suit your liking.