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Ingredients
- 11/2 cups (375 mL) all-purpose flour
- 3/4 cup (175 mL) cocoa powder
- 11/2 tsp (7 mL) baking powder
- 1 tsp (5 mL) baking soda
- 1/2 tsp (2 mL) salt
- 3/4 cup (175 mL) unsalted butter, at room temperature
- 1 cup (250 mL) lightly packed brown sugar
- 2 eggs
- 1 tsp (5 mL) vanilla
- 1 cup (250 mL) dark stout beer, such as Guinness, or your favourite beer
- 3 cups (750 mL) icing sugar
- 1/2 cup (125 mL) cocoa powder
- 1/2 cup (125 mL) unsalted butter, at room temperature
- 1/3 cup (75 mL) beer or milk
- 1 tsp (5 mL) vanilla
- Generous pinch of salt
- 11/4 cups (300 mL) candied beer nuts, chopped (optional)
- Preheat oven to 350F (180C). Lightly oil or spray two 8-in. (20-cm) round cake pans. Sift flour with cocoa, baking powder, soda and salt into a medium bowl. Stir to mix. In a large bowl, using an electric mixer, beat butter with sugar for 3 min. Add eggs, one at a time, beating well after additions. Beat in vanilla. Using a wooden spoon, stir about one-third of flour mixture into butter mixture. Add half the beer. Repeat additions, ending with flour. Stir just until evenly mixed. Pour batter into pans and smooth top.
- Bake in centre of oven until a cake tester inserted in centre of cake comes out clean, 25 to 28 min. Cool in pans on a rack for 10 min. Run a knife around inside edge of each pan, then turn cakes out onto a rack. Cool completely.
- For icing, sift icing sugar with cocoa into a bowl. In a large bowl, using an electric mixer, beat butter until creamy, 2 to 3 min. Gradually beat half the icing-sugar mixture into the butter, scraping down the sides as needed. The mixture will be dry at this point. Gradually beat in beer or milk, vanilla and salt, then remaining icing-sugar mixture.
- To frost, place 1 cake, top side down, on a cake plate. Spread one-third of the icing overtop. Sprinkle with 1 cup (250 mL) nuts. Place remaining cake on top, domed side up. Gently press down. Spread it with half the remaining icing, then spread the sides with icing. Garnish with remaining nuts. Cake will keep well, covered, at room temperature, up to 2 days.
- 5 g protein
- 21 g fat
- 66 g carbohydrates
- 3 g fibre
- 56 mg calcium
- 453 calories
User comments (9)
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This is one of the best chocolate cakes I have ever eaten. It is dense - chocked full of warm dark chocolate - and makes you feel sinful with just one bite. If you are going to indulge in a homemade piece of cake- this is the one. No regrets just enjoy!
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This is one of the truly best chocolate cakes I have every made and tasted. My family loved it. I also made this recipe as cup-cakes...which only lasted two days. This one is a keeper for any ocassion. Cheers, Mary
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The frosting is light and fluffy. The cake is nice..but a bit of a dry texture.
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Moist, flavourful, delicious. I made it in a bundt pan and drizzled the icing liberally on top. A huge hit.
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i love it yumm
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Super easy to make and really really tasty - I didn't put quite enough icing between the layers because I was afraid I'd run out, but now I know for next time - and YES, there WILL be a next time!!
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This cake was incredible! I was nervous to make it as I was scared that the Guinness would be too strong of a taste. Surprisingly you don't taste the Guinness at all. This was the best from scratch cake I have tasted.
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This is a amazing chocolate cake, easy to make and great St Patrick day conversation with a Guinness of course.
