3.16.21
I made a cake! For people! That I knew would be eaten! For the first time in a year! I had the opportunity to make a cake for a friends birthday, and it was a hit. It’s easy, uses only one bowl to make the cake batter, and is rich with flavor, yet somehow comes out light enough you can eat a big ole piece without feeling any regret. It was a breath of fresh air to create something divinely tasty for friends to share. A one bowl cake means you can make it today, right now, and have it ready for dessert tonight. I guess technically it’s a two bowl recipe if you use a different bowl for the frosting….or technically three including the small bowl to dissolve the gelatin in. Whatever, one bowl sounds impressive and it’s basically the truth so I’m keeping it. I didn’t have much time to take pictures before sending it on its way, so these pictures are simple….just like the method to making this cake!
When I’m planning on making a new recipe and post, I always scour the internet to research the basics and foundations of the category I’m baking. And to make sure I’m not directly ripping anyone off. But the funniest thing, especially when it comes to the category of chocolate cakes, is that every blog I’d browse, said they had cracked the code or they had the most moist and delicious chocolate cake and they were ALL THE SAME. Who knows who had the first one, or if it was mind melding and everyone actually came up with their own that was just strikingly similar because the basics of cake are pretty indisputable; but still, I immediately felt the weight of copyright lift off my shoulders when it came to creating this.
Quick tips. I would NOT recommend making this cake as written in a regular 9″ cake pan, the sides aren’t tall enough and your batter will spill out. A springform pans has higher sides and is better suited for this recipe. Second, if you want to get fancy, you can always divide this batter into two regular 9″ cake pans and make extra frosting to make a layered cake, but personally, I really enjoy the ease of this recipe as a one and done marvel. One layer of chocolate goodness topped with an Irish Cream frosting made of stabilized whipped cream, no nonsense. Finally, Guinness does not make this cake taste like you’re taking a bite of beer. It enhances the chocolate flavor and brings out the best of what already makes chocolate cake delicious.
Chocolate Guinness Cake with Irish Cream Frosting
Ingredients
Cake
- 2 cups flour
- 3/4 cup cocoa powder, sifted
- 1 cup white sugar
- 1 cup dark brown sugar
- 2 tsp baking soda
- 1 1/2 tsp baking powder
- 1 tsp salt
- 1/2 tsp instant coffee or espresso powder
- 1 cup buttermilk
- 1/2 cup canola oil
- 2 eggs
- 2 tsp vanilla
- 1 cup Guinness beer, brought to a boil
- 3/4 cup chocolate chunks (optional)
Frosting
- 1 tsp gelatin powder
- just over 1 TBSP cold water
- 3/4 cup heavy whipping cream, cold + 1 TBSP, separated
- 2 TBSP confectioners sugar
- 2 TBSP Irish Cream liquor, like Bailey’s
- Chopped chocolate chunks, for decor, if desired
Instructions
- Preheat oven to 350ยบ and grease a 9″ springform cake pan
- Begin heating your Guinness in a small saucepan on medium-low so it’s ready by the time you need to add it to your batter
- In a large mixing bowl, whisk together all dry ingredients: flour, cocoa powder, sugars, baking powder, baking soda, espresso powder, and salt
- Add in buttermilk, canola oil, eggs, vanilla, then boiling Guinness beer in that order, mixing in each with a whisk before adding in the next one
- If you want to add extra chocolate chunks throughout, fold in at the end
- Pour batter into springform pan
- Bake for 45-50 minutes, the cake should bounce bake when gently touched on top, and cake tester should come out of the center (mostly)* clean
- Allow to cool 30 minutes in cake pan before removing sides of springform
- Allow to fully cool before frosting
- Chill your mixing bowl and whisk attachment for a stand up mixer at least 30 minutes before making frosting
- In a small bowl add your cold water, then sprinkle gelatin overtop, allowing to bloom as you making the frosting, it should dissolve and get wrinkly
- In the chilled bowl, whip cold heavy cream on medium speed until soft peaks begin to form, then gradually add in powdered sugar, then add in Irish Cream
- Once gelatin is dissolved heat in microwave for 5 seconds, then add additional 1 TBSP of heavy cream to gelatin mixture and mix
- As heavy cream whips, drizzle in melted gelatin mixture on low speed, continue to beat until firm peaks form. You’ll know it’s ready when you stop the mixing, lift the whisk and the point of cream holds without drooping
- Spread frosting evenly over top if cooled cake, decorate if desired. If not eating right away place in the fridge, keep chilled until almost ready to eat, bringing it out of fridge about 30-45 minutes before eating to reach room temperature
P.S.
*Sometimes chocolate bakes, like cakes and brownies, can have a few crumbs come out on a tester when checking for doneness, this is totally fine. I find the bounce back method to be reliable enough if you’re worried it isn’t baked through. It will also continue to set as you allow it to cool in the springform pan.
