Irish Chocolate Cake with Guinness Beer
Baking and Desserts | Irish cuisine
⏳ Time
5 hours
🥕 Ingredients
18
🍽️ Servings
12
Description
Irish Chocolate Cake with Guinness Beer
Ingredients
- Guinness Beer - 3 cups
- Red Currant - 4.6 oz
- Liquid dark chocolate - 8.1 oz
- Kefir - ¾ cup
- Sugar - 1½ cups
- Wheat Flour - 2 cups
- Butter - 4.2 oz
- Farm fresh eggs - 4 pieces
- Vanillin - 2½ teaspoons
- Baking Powder - 1½ teaspoons
- Salt - 3 teaspoons
- Fruit Jelly - ½ cup
- Activated Baking Soda - 1⅕ teaspoons
- Walnuts - 4.6 oz
- 10% cream - 1½ cups
- Brown Sugar - 0.3 cups
- Cocoa Powder - 7 tablespoons
- Powdered Sugar - 4½ tablespoons
Step by Step guide
Step 1
Prepare the cream base. Bring the cream to a boil and remove from heat. Chop the chocolate into the cream and stir until completely dissolved, until the mixture is smooth. Cover the bowl with plastic wrap and refrigerate for at least three hours.
Step 2
Pour 2/3 cup of beer over the currants. Leave for 15 minutes. Then drain the beer into a separate container and set the currants aside.
Step 3
Add cocoa to the drained beer and bring to a boil. Remove from heat and dissolve the chocolate in it, stirring until smooth and slightly cooling.
Step 4
Add the kefir and mix well. In a separate bowl, cream the softened butter with sugar. Add the eggs one at a time, beating well after each addition.
Step 5
In another bowl, mix the flour, vanillin, baking powder, baking soda, and salt. Add this mixture to the egg and butter mixture.
Step 6
Then alternate with the chocolate and kefir mixture. Finally, fold in the currants. Mix to form a nice thick batter. Divide it into two halves.
Step 7
Preheat the oven to 356°F (350 degrees Fahrenheit) and bake the two layers for 30–35 minutes, checking with a wooden stick.
Step 8
For the soaking syrup, mix the Guinness, cocoa, brown sugar, and vanillin and bring to a smooth consistency over medium heat. Cool it down. The goal is to poke holes in the layers with a skewer. Then soak the layers with the syrup. Use all the syrup; don't worry that they will be moist.
Step 9
Take the red currant jelly and heat it over medium heat until it becomes liquid. Place one of the layers on a serving plate and spread the top with the warmed jelly. Refrigerate the layer for 30 minutes.
Step 10
Meanwhile, finish the cream. After three hours, the mixture should thicken enough to stir with effort using a spoon. Add the powdered sugar, cocoa, and salt, and mix thoroughly until you get a smooth thick cream.
Step 11
Assemble the cake. Spread about a quarter of the cream on the layer with jelly. Cover with the second layer. Use the remaining cream to frost the top and sides.
Step 12
Chop the walnuts with a knife, not too finely. Take a handful of nuts and press them against the sides of the cake all around. Optionally, you can sprinkle some on top.
Step 13
Let the cake sit for a while to come together, so to speak, for about a couple of hours!
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