By Chef Jansen Chan
ICC Director of Pastry Arts
Yields: 9” three layered cake
- 2 cups All-purpose flour
- 1 tsp. Baking powder
- ½ tsp. Baking soda
- ½ tsp. Salt
- 4 oz. (1 stick) Butter, unsalted, at room temperature
- 1 1/3 cups Sugar
- 3 Eggs, large
- 10 oz. Guinness
- Prepare a 9” cake pan by greasing and flouring the sides. Place a parchment circle on the bottom, if desired. Preheat oven to 350 F.
- In a bowl, mix together the flour, baking powder, baking soda, and salt.
- In a mixer, using the paddle attachment, cream the butter and sugar until light and fluffy. Slowly add the eggs, scraping occasionally to prevent lumping.
- When thoroughly mixed, add the dry ingredients, alternating with the Guinness, in small batches. Mix until evenly combined.
- Pour the batter into the prepared cake pan and bake in a 350 F oven for 45-50 mins., or until springy to the touch. Let the cake cool in the pan for 10 mins. before unmolding onto a cooling rack. Remove parchment circle, if used. Allow cake to fully cool.
- Before frosting, slice the cake into three even layers.
Light Chocolate Ganache
- 2 cups Cream
- 8 oz. Bittersweet chocolate, chopped
- 2 oz. Guinness
- Place the chopped chocolate in a bowl. In a heavy pot, bring cream to a boil and pour immediately, over the chocolate. Let sit for 5 mins.
- With a whisk, starting in the center, quickly stir together, increasing the size of your stirring as the ganache forms. Add the Guinness and stir to combine.
- Place plastic wrap on the surface directly, to prevent a skin from forming. Chill overnight in the refrigerator.
- The next day, whip the ganache until it is thick and stiff.
- Divide the amount into three and spread the portions between the Guinness cake layers and on top.