Irish Chocolate Cake with Guinness Beer
12 servings
300 minutes
Irish chocolate cake with Guinness beer is a true culinary masterpiece that combines rich chocolate tones with light hoppy notes. The recipe is inspired by Irish traditions, where Guinness beer is a national pride. This cake surprises with its deep flavor, juicy layers, and exquisite cream, while red currants and nuts add a slight tartness and pleasant texture. The soaking of beer and cocoa makes it moist and rich, while the chocolate cream turns it into a true delicacy for gourmets. This dessert will be a magnificent ending to a festive dinner or simply an exquisite treat for lovers of unusual flavor combinations.
1
Let's prepare the cream. Bring the cream to a boil and remove from heat. Chop the chocolate into the cream and stir until fully dissolved, until the mixture is smooth. Cover the bowl with plastic wrap and refrigerate for at least three hours.
- Cream 30%: 1.5 glass
- Dark chocolate: 230 g
2
Pour 2/3 cup of beer over the currants. Let it sit for 15 minutes. Then drain the beer into a separate container and set the currants aside.
- Guinness beer: 3 glasss
- Red currant: 130 g
3
Add cocoa to the blended beer and bring to a boil. Remove from heat, dissolve in chocolate, stir until smooth, and let cool slightly.
- Cocoa powder: 7 tablespoons
- Dark chocolate: 230 g
4
Pour in the kefir and mix. Separately, cream the softened butter with sugar. Add the eggs one by one, beating well each time.
- Kefir: 0.8 glass
- Butter: 120 g
- Sugar: 1.5 glass
- Chicken egg: 4 pieces
5
In a separate bowl, mix flour, vanillin, baking powder, soda, and salt. Then add to the egg-butter mixture.
- Wheat flour: 2 glasss
- Vanillin: 2.5 teaspoons
- Baking powder: 1.5 teaspoon
- Soda: 1.2 teaspoon
- Salt: 3 teaspoons
6
Then add the chocolate-yogurt mixture. Finally, add the currants. We knead a beautiful thick dough. We divide it into two halves.
- Red currant: 130 g
7
Preheat the oven to 180 degrees and bake two layers for 30-35 minutes, checking with a wooden stick.
8
For soaking, mix Guinness, cocoa, brown sugar, and vanillin and heat over medium until smooth. Let it cool. The task is to poke the layers with a skewer. Then soak the layers with syrup. Use all the syrup; don't worry that they will be wet.
- Guinness beer: 3 glasss
- Cocoa powder: 7 tablespoons
- Brown sugar: 0.3 glass
- Vanillin: 2.5 teaspoons
9
Make jelly from red currants and heat it over medium heat until it becomes liquid. Place one layer on a serving dish and spread the heated jelly on top. Put the layer in the refrigerator for 30 minutes.
- Redcurrant jelly: 0.5 glass
10
At this time, we finish the cream. In three hours, our mixture should thicken enough to require effort to stir with a spoon. We add powdered sugar, cocoa, and salt and mix thoroughly until we get a smooth thick cream.
- Powdered sugar: 4.5 tablespoons
- Cocoa powder: 7 tablespoons
- Salt: 3 teaspoons
11
Assembling the cake. Spread about a quarter of the cream on the layer with jelly. Cover with the second layer. Coat the top and sides with the remaining cream.
12
Chop the walnuts with a knife, not too finely. Take a handful of nuts and press them against the sides of the cake all around. Optionally, you can sprinkle some on top as well.
- Walnuts: 130 g
13
We let the cake sit for a while to come together, so to speak, for about a couple of hours!