Thanks to the Grenada Chocolate fest, I’m all in my feelings, all the time, about chocolate and all the things I can do with it. I’ve had River Antoine Rum truffles at the Bon Bon shop and Irish Whisky coutures from Rococo Chocolate. So I know that alcohol and chocolate make a good team. I just needed my own way of pairing them together.
After checking out a couple recipes online one weekend, I did what any stout loving, chocolate craving Grenadian would do. I baked a Guinness Chocolate Cake. There was no question as to whether or not Jouvay Chocolate would be invited to the party. My main concern was whether or not she would overshadow Sir Stout. I eventually remedied that by preparing a Guinness glaze. A lightly salted frosting and crumbled toffee adds the perfect closing notes this dessert.
As adapted from The Hungry Housewife
Guinness Jouvay Chocolate Cake
Stout flavoured chocolate cake for any Grenadian sweeth tooth.
Makes 8" double layer cake.
- 1 cup Guinness Stout
- 1 cup Unsalted Butter
- ¾ cup Jouvay Cocoa Powder
- 2 cups Baking Flour
- 2 cups White Sugar
- ½ tablespoon Baking Soda
- ½ teaspoon Salt
- 2 Eggs
- ¾ cup Buttermilk 3/4 cup milk, 1 tbsp vinegar
- 1 teaspoon Vanilla Extract
- 1 part Guinness Stout Beer
- 1 part sugar
- 1/2 cup Salted Butter
- 2 1/2 - 3 cups Confectioner's Sugar
- 1 tsp Caramel or couple drops of Browning
- 1/2 tsp milk
- 1 part Salted Butter
- 1 part White Sugar
Preheat oven to 350 C. Grease and flour two 8” tins.
Place stout and butter in a saucepan on medium heat. As it comes to a boil, whisk in Jouvay Cocoa Powder until well mixed. Remove saucepan from heat.
Place remaining dry ingredients in large bowl and distribute well using a whisk or fork.
Beat eggs, buttermilk and vanilla using whisk or electric mixer until well mixed.
Add stout mixture to liquid ingredients and mix until incorporated.
Add dry ingredients until just combined.
Divide batter evenly among both pans. Slightly knock base of pan to release any air bubbles.
Bake for 55-60mins or until toothpick is removed clean when inserted.
Remove from oven and allow to cool for 10 mins.
Lightly knock base of pan to loosen cake and transfer to cooling rack.
Beat butter until it lightens and becomes fluffy.
Sift in confectioners sugar and beat until completely mixed. Milk can be used to adjust consistency but is optional.
Fold in caramel or browning until you achieve desired colour.
Heat butter and sugar on medium heat until sugar begins to melt. At the 5 minute mark, begin stirring.
Continue stirring. Using a candy thermometer, remove from heat at 312 C.
Transfer to oiled glass bowl and allow to cool.
Crush candy to desired size.
Place 1 part stout and 1 part sugar in saucepan and heat until sugar completely dissolves. Remove from heat.
Once cake is completely cooled, place first layer on plate and fill with buttercream.
Gently place second layer of cake over buttercream.
Insert tooth pick several times along surface and drench with stout glaze.
Sprinkle with candy crumble and drizzle with remaining stout glaze
Have you tried this recipe? Let me know below!