Razzle Dazzle Recipes - Recipes for St.
Kells Chocolate Guinness Stout Cake Recipe
"Your source for Irish recipes online for celebrating St. Patrick's Day"
Kells Chocolate Guinness Stout Cake
1/4 cup unsweetened cocoa powder
Preheat oven to 350 degrees and place rack in middle of oven. Grease and lightly flour 9-inch cake pan.
In a small saucepan, combine cocoa powder and stout and heat over low-moderate heat until smooth. Set aside to cool.
In a medium bowl, sift together flour, baking soda,
baking powder and salt.
Stir buttermilk into cooled cocoa and stout mixture.
With the mixer on low, slowly add one-third of buttermilk mixture into creamed butter until incorporated. Add the flour mixture in three parts, alternating with the remaining two parts of the buttermilk and ending with the flour. Batter will look grainy or appear to be breaking up.
Pour batter into cake pan and bake for 25 to 35 minutes or until the cake pulls away from the sides of the pan and a toothpick inserted in the middle comes out clean. Remove to wire rack with parchment or waxed paper beneath it. Allow cake to cool in pan for 10 minutes, then slide knife around the edge of pan and invert to release cake, bottom side up, onto wire rack. When cool, use a fork to poke holes generously into bottom side of cake.
Makes one 9-inch cake.
Mix ingredients in small saucepan and heat over low
heat until smooth. Allow to cool. Spoon 3/4 of the sauce over bottom of
the cake, allowing sauce to seep into cake. Invert cake right side up
onto serving platter. Poke holes in top of cake and spoon remainder of
sauce on top of cake.
Bring cream to a simmer in a small saucepot. Turn off heat and stir in chocolate pieces until sauce is smooth and creamy. Pour onto finished cake, smoothing ganache atop and along sides of cake. Ganache will pool at bottom of cake and can be removed with a knife.
If desired, spoon extra ganache into ziplock bag, snip corner and squeeze atop cake in zigzag lines or decorative pattern. If ganache is too runny allow to thicken in bag until stiff. Or, reserve extra ganache in refrigerator to spoon over ice cream or form into truffles.
Recipe from sous chef Carol Light, Kells Restaurant and Pub, Portland, Ore.
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Graphic from Kim's Whim