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Kells Chocolate Guinness Stout Cake




Source of Recipe


Carol Light, Kells Restaurant and Pub, Portland, Ore.


Recipe Introduction


Kells' sous chef Carol Light adapted her German mother's chocolate
cake recipe and added stout to make this rich and flavorful Irish
version.


List of Ingredients




1/4 cup unsweetened cocoa powder
1/3 cup Guinness draught stout
1 cup flour
3/4 teaspoon baking soda
1/4 teaspoon baking powder
1/8 teaspoon salt
1/3 cup butter, softened
1 cup sugar
2 large eggs
1/2 teaspoon vanilla
1/3 cup low-fat buttermilk

Recipe



Preheat oven to 350 F and place rack in middle of oven. Grease and
lightly flour 9-inch cake pan.

In a small saucepan, combine cocoa powder and stout and heat over
low-moderate heat until smooth. Set aside to cool.

In a medium bowl, sift together flour, baking soda, baking powder and salt.

In a large bowl with an electric mixer on low-medium speed, beat
butter until creamy. Gradually add sugar and beat until pale yellow
in color. Beat in eggs, one at a time, and vanilla.

Stir buttermilk into cooled cocoa and stout mixture.

With the mixer on low, slowly add one-third of buttermilk mixture
into creamed butter until incorporated. Add the flour mixture in
three parts, alternating with the remaining two parts of the
buttermilk and ending with the flour. Batter will look grainy or
appear to be breaking up.

Pour batter into cake pan and bake for 25 to 35 minutes or until the
cake pulls away from the sides of the pan and a toothpick inserted in
the middle comes out clean. Remove to wire rack with parchment or
waxed paper beneath it. Allow cake to cool in pan for 10 minutes,
then slide knife around the edge of pan and invert to release cake,
bottom side up, onto wire rack. When cool, use a fork to poke holes
generously into bottom side of cake.

Makes one 9-inch cake.

Chocolate Guinness Sauce

1/4 cup Guinness draught stout
4 tablespoons light or dark brown sugar
2 tablespoons unsweetened cocoa powder
1/2 teaspoon vanilla

Mix ingredients in small saucepan and heat over low heat until
smooth. Allow to cool. Spoon 3/4 of the sauce over bottom of the
cake, allowing sauce to seep into cake. Invert cake right side up
onto serving platter. Poke holes in top of cake and spoon remainder
of sauce on top of cake.


Chocolate Ganache Glaze

10 ounces (1 1/4 cups) heavy whipping cream
10 ounces semisweet dark chocolate, chips or bar broken into small pieces

Bring cream to a simmer in a small saucepot. Turn off heat and stir
in chocolate pieces until sauce is smooth and creamy. Pour onto
finished cake, smoothing ganache atop and along sides of cake.
Ganache will pool at bottom of cake and can be removed with a knife.

If desired, spoon extra ganache into ziplock bag, snip corner and
squeeze atop cake in zigzag lines or decorative pattern. If ganache
is too runny allow to thicken in bag until stiff. Or, reserve extra
ganache in refrigerator to spoon over ice cream or form into truffles.