Guiness Stout Chocolate Layer Cake

This incredible dessert was presented as a Mother’s Day treat to the one I love.  And her family.This dessert is absolutely sick.
It worked.

Drizzling syrup:

1/3 cup Guinness Stout

1/3 cup dark brown sugar

3 Tbsp. unsweetened cocoa powder (I like Droste’s)

1 tsp pure vanilla extract


2/3 cup Guinness Stout (measured after foam has subsided

2/3 cup currants

1/3 cup plus 2 Tbsp unsweetened cocoa powder

3/4 cup buttermilk

1 3/4 cups plus 2 Tbsp sugar

2 cups plus 2 Tbsp all-purpose flour

Cooking spray

2/3 cups butter, softened

4 eggs

1 ½ tsp pure vanilla

1 ½ tsp baking soda

½ tsp baking powder

½ tsp salt

½ cup red currant jelly, warmed

1 cup chopped walnuts


Bittersweet Icing:

1 ½ cups heavy cream

6 ounces bittersweet chocolate

4 ½ Tbsp confectioner’s sugar

4 ½ Tbsp unsweetened cocoa powder

1 ½ tsp pure vanilla extract

1/8 tsp salt



Bring cream to a boil.  Place chocolate in a heatproof bowl, pour boiling cream over it, and whisk until chocolate melts and is thoroughly combined.  Cover tightly and chill overnight.  Chill beaters from a hand mixer at the same time.



Whip chocolate mixture with the hand mixer with chilled beaters.  When soft peaks form, sift in confectioner’s sugar and cocoa, and then add vanilla and salt.  Continue whipping until combined.


Drizzling Syrup:

Combine all ingredients in a small heavy saucepan, whisking until smooth.  Heaat over medium heat until sugar disolves and syrup is smooth.  Set aside.



1.                  Pour Stout over currants; cover and soak until the currants are plump.

2.                  Drain currants, reserving Stout.

3.                  Add stout to a small saucepan.  Whisk in 1/3 cup cocoa and bring to a simmer.  Remove from heat.  Add semisweet chocolate, stirring until chocolate melts.  Cool  slightly.  Stir in buttermilk.

4.                  Preheat oven to 350 F

5.                  Combine 2 Tbsp cocoa, 2 Tbsp sugar and 2 Tbsp flour.  Coat 2 8- or 9-inch cake pans with cooking spray; dust with cocoa mixture.

6.                  Beat butter with a mixer at medium speed until smooth.  Gradually beat in 1 ¾  cups sugar until well blended.  Beat in eggs one at a time.  Beat in vanilla.

7.                  Combine 2 cups flour with baking soda, baking powder and salt.  Add flour mixture to butter mixture alternately with chocolate mixture until blended (batter may look curdled).  Stir in currants.

8.                  Divide batter between pans.  Bake 25 – 30 minutes, until a wooden pick comes out clean.  Cool in pans on a wire rack 10 minutes, then invert onto the rack.

9.                  Poke tops of cake with a skewer or toothpick.  Spoon drizzling syrup over tops of both layers.

10.             Place 1 layer on a platter.  Spread warmed jelly over layer on the platter. Chill 30 minutes.  Cover jelly with ¼ of Bittersweet Icing.  Place second layer on top.

11.              Frost top and sides with the remaining icing.  Press nuts into the sides of the cake.  Serves 16

About Cheff

Lancaster Eats highlights the best resources our community has to offer. From farmers to markets to vendors to retailers, we highlight those members of our wonderful food community who are striving to improve the presence of the commercial and retail food industry for all the citizens of Lancaster. The food we eat and drink is important to every single one of us, and we believe that everyone is entitled to safe and healthy food and drink. We hope to engage the citizens of our city and county who care about the food we eat and the environment in which we live. We know there are many people in the community who are doing wonderful things that benefit the people of Lancaster, as customers and consumers. We hope you will let us know who they are so that we can learn and inform those who eat and drink. That, as we know, is all of us. We are all in this together. Let's build a community.

Posted on August 5, 2012, in Uncategorized. Bookmark the permalink. Leave a comment.

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