This 14.9 ounce can of Guinness is an almost perfect size. I added 2 tablespoons of water to make the 16 oz.and is worth purchasing 3 large 9 inch x 2 1/2 inch high round baking pans. Using the traditional 9 inch x 1 1/2 inch baking pans works, but you’ll need 5 and decreased baking time. You can make a very tall cake, or freeze 2 or 3 of these smaller layers for a later time. I prefer the 3 larger pans.
2 cups (16 oz) Guinness Stout
1 lb. butter
1 1/2 cups unsweeted cocoa powder (Hersheys Extra Dark)
4 cups all purpose flour
4 cups sugar
1 tablespoon baking soda
1 1/2 teaspoons salt
4 large eggs
1 1/3 cups sour cream
2 cups (16 oz) heavy whipping cream
16 oz. bittersweet chocolate chips (Ghirardelli 60% cacao)
- Preheat oven to 350 degrees. Butter the large 1 1/2 inch tall x 9 inch across baking pans. Line buttered pans with parchment paper by drawing a circle using the bottom of the pans as patterns and place circles into the buttered pans. Now butter the parchment.
- In a heavy saucepan, bring Guinness and butter just to a simmer. Remove from heat and whisk in cocoa powder until smooth. Cool
- In a large bowl, whisk together flour, sugar, baking soda and salt.
- In the bowl of an electric mixer/Kitchen Aid, beat eggs and sour cream just until blended.
- Add the stout-butter mixture to the egg mixture and beat briefly at low speed till combined.
- Add flour mixture to batter and mix at low speed just till blended. Use a rubber spatula to thoroughly mix.
- Divide batter into the 3 large baking pans.
- Bake 40-45 minutes or until cake tester comes out clean. Do not overbake.
- Place cakes on cooling racks for 10-20 minutes. Then turn cakes out of pans onto these racks. Remove parchment paper.
- Cool completely. If you leave them overnight, wrap in plastic wrap when cool.
Frosting takes a few hours because this involves cooling, so don’t wait to the last minute to make the frosting.
- In a medium size heavy saucepan bring the cream just to a simmer.
- Remove from heat and whisk in chocolate until melted and smooth.
- It will not be stiff at this point. I use one of two different methods for cooling the icing. Pour the icing in a bowl and whisk it within another bowl of ice water until cooled and spreadable. OR: Pour the icing into a bowl and place in the refrigerator with the whisk sitting in the bowl.
- Refrigerate at least 2 hours. Whisk it every once in a while. The frosting along the surface of the bowl with chill first. Blend this well to keep an even temperature. Do not let the frosting refrigerate too long. It will become a solid unspreadable mass of chocolate!
- When frosting is thick and spreadable, choose your serving platter and place the bottom layer of cake on it. Place a thin, but not too thin layer of icing over this cake. Top this with the 2nd cake and frost it’s top. Now layer on the 3rd cake. Frost the sides of this 3 layer giant and finally frost the top of your cake. Voila!
- I find it is best to place thinner layers in between the cakes and reserve plenty of frosting for the sides and top.
- This is a very moist cake that does not need ice cream. To cut slices, I cut the cake in half. Use one half at a time and cut perpendicular thin slices (but thick enough to maintain it’s shape.) Bon Apetit!