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Guinness Jouvay Chocolate Cake

Stout flavoured chocolate cake for any Grenadian sweeth tooth. 

Makes 8" double layer cake.

Course Dessert
Cuisine Caribbean
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 12
Author Kizzy Rennie

Ingredients

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

Guinness Glaze

  • 1 part Guinness Stout Beer
  • 1 part sugar

Buttercream Frosting

  • 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

Toffee Crumble

  • 1 part Salted Butter
  • 1 part White Sugar

Instructions

  1. Preheat oven to 350 C. Grease and flour two 8” tins.
  2. 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.

  3. Place remaining dry ingredients in large bowl and distribute well using a whisk or fork.

  4. Beat eggs, buttermilk and vanilla using whisk or electric mixer until well mixed.
  5. Add stout mixture to liquid ingredients and mix until incorporated.
  6. Add dry ingredients until just combined.

  7. Divide batter evenly among both pans. Slightly knock base of pan to release any air bubbles.
  8. Bake for 55-60mins or until toothpick is removed clean when inserted.
  9. Remove from oven and allow to cool for 10 mins.
  10. Lightly knock base of pan to loosen cake and transfer to cooling rack.

Buttercream Frosting

  1. Beat butter until it lightens and becomes fluffy.
  2. Sift in confectioners sugar and beat until completely mixed. Milk can be used to adjust consistency but is optional.

  3. Fold in caramel or browning until you achieve desired colour.

Candy Crumble

  1. Heat butter and sugar on medium heat until sugar begins to melt. At the 5 minute mark, begin stirring.

  2. Continue stirring. Using a candy thermometer, remove from heat at 312 C.

  3. Transfer to oiled glass bowl and allow to cool.

  4. Crush candy to desired size.

Guinness Glaze

  1. Place 1 part stout and 1 part sugar in saucepan and heat until sugar completely dissolves. Remove from heat.

To decorate

  1. Once cake is completely cooled, place first layer on plate and fill with buttercream.

  2. Gently place second layer of cake over buttercream.

  3. Insert tooth pick several times along surface and drench with stout glaze.

  4. Sprinkle with candy crumble and drizzle with remaining stout glaze