GUINNESS CHOCOLATE LAYER CAKE
From relishmag.com. To include optional 2/3 C currants, soak them in the Guinness until plump, drain and reserve stout, and stir in before pouring into cake pans.
Provided by Randi0721
Categories Dessert
Time 1h15m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 27
Steps:
- Whisk all ingredients for syrup over medium heat in a saucepan until smooth and sugar has dissolved.
- Preheat oven to 350.
- For the cake, add the stout to a small saucepan, combine with 1/3 C cocoa and bring to a simmer.
- Remove from heat and add semisweet chocolate, stirring until melted.
- Add buttermilk to slightly cooled mixture.
- Combine 2T cocoa, 2T sugar, and 2T flour and use to coat 2 8 or 9 inch cake pans coated with cooking sprag.
- Beat butter until smooth, and add 1 3/4 c sugar until blended.
- Incorporate eggs and vanilla.
- Add 2 C flour, baking soda, baking powder, and salt to butter mixture alternately with chocolate mixture, stirring until blended. Batter may look curdled.
- Pour batter into prepared pans, and bake for 25-30 minutes or until toothpick in center comes out clean.
- Cool in pans for 10 minutes, invert onto cooling rack.
- Poke holes in top of cakes with a skewer or toothpick, and spoon drizzling syrup over cakes.
- For Bittersweet icing, boil cream, remove from heat, and add chocolate and stir until combined. Cover tightly and chill, then beat with hand mixer UP TO 3 HOURS BEFORE SERVING CAKE. Add remaining ingredients when soft peaks form.
- Spread warmed jelly onto one cake (bottom layer).
- Cover jelly with 1/4 of bittersweet icing, place 2nd layer on top, and ice cake with remaining icing.
- Press Nuts into sides of cake.
Nutrition Facts : Calories 527.3, Fat 24.7, SaturatedFat 12.4, Cholesterol 104.2, Sodium 290.8, Carbohydrate 62.3, Fiber 3.1, Sugar 36.5, Protein 7.5
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