Thursday, August 28, 2008

Chocolate Guinness Cake II


On Friday, we had our friend, Anthony, over for dinner. To make dinner even better, I decided to make Chocolate Guinness Cake with "Bailey's" Buttercream and Chocolate Ganache. Anthony's brother, Mike, joined us for dessert after he got out of work. It was fantastic and so delicious. So much so, that we brought the rest to The Guy's house the next day for fear of eating the whole thing by ourselves!

There's nothing quite like three guys telling you how awesome you are through mouthfuls of chocolate cake :P

Things I did differently this time around were:

1) I used Guinness Stout instead of Draught (the first time the store didn't have Stout). I liked it both ways but this way was creamier and richer as opposed to the breadiness of the first Chocolate Guinness Cake.

2) The addition of the Bailey's Buttercream. It was so good. Not too sweet and the flavors went together perfectly. This buttercream is very thin and will need to be put in the fridge if you are going to use it on the outside of the cake.

3) Chocolate Ganache on the outside. This is not the same Ganache recipe I used for the first attempt. This one is much better, smoother and tastier. I decided to pour the Ganache and let it run down the sides however it wanted as opposed to trying to cover the whole cake. I did this because I didn't want the richness of the Ganache to overwhelm the cake. It worked exactly as I wanted.

**Edit on 8.30.08 to answer Danny's comment**

Danny said: "wow! what's the difference in taste between this one and the red velvet cake from my birthday?"on August 28, 2008 at 2:40 PM

This cake is different from the red velvet cake in that it is much moister and has a definite chocolate flavor. The red velvet is smooth when you eat it but it doesn't quite melt in your mouth the way this one does and it has a very nice flavor but it is hard to discern exactly what that flavor is other than to say it taste like red velvet cake, it's not vanilla, it's not chocolate, it's ???. I really am not a chocolate cake person. I think it is usually okay at best. Bare that in mind when I tell you that this is my favorite cake. It's not too rich, it's not overbearing, the texture is amazing, you are not sick of it by the end of the slice like most chocolate cakes. In terms of how hard they are to make, I would say the red velvet is harder, but not by much.

**end edit**

Here's how it came together:

Guinness and Butter in a pot on the stove:


Lining the pans with parchment paper (notice that I saved the butter wrappers to butter the pans with):


When the beer starts to boil you add the chocolate (mmmm):


Whisk until smooth!


All of the dry ingredients combined and mixed in a bowl:

Beat the eggs with the sour cream:


Until foamy:


Mix it all together and you get yummy cake batter:


Enough to fill 3 9 inch round pans very nicely:

Next is the buttercream:

Remember to scrape down the bowl!


I don't buy Bailey's Irish Cream, I buy Emmet's because its just as good and cheaper:


The buttercream was a little soft, I think because of the temperature in the kitchen:


I didn't really care because it was going in the cake, not on top:


Delicious with a glass of milk!


The buttercream started oozing out after I cut the cake:

Chocolate Guinness Cake recipe found on epicurious.com
Bailey's Buttercream recipe found on The Cupcakery Blog
Ganache recipe from Macrina Bakery and Cafe Cookbook

2 comments:

Danny said...

wow! what's the difference in taste between this one and the red velvet cake from my birthday?

The Cupcakery said...

Thanks for sharing the Bailey's Buttercream recipe from my website! Sometimes if you put your bowl in the fridge and let the buttercream firm up a bit, you can get the consistency back. Best!