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Guinness Chocolate Cake with Italian Meringue and Belgian Chocolate Ganache

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This towering Guinness Chocolate Cake is moist chocolate cake that has an unexpected ingredient that enhances the flavor of the chocolate.  A billowy, silky Italian Meringue compliments the chocolate cake, and the final “Ta-Da” is a waterfall of Belgian Chocolate Ganache. Fear not, if you’ve never made Italian Meringue. I’ll show you how to make this cake!

Who knew that Guiness Beer would enhance the taste of the moist chocolate cake?  This is perfect for St. Patrick’s Day, or any day of the week.This cake is perfect for St. Patrick’s Day BUT it’s perfect any time of year.  The towering presentation, the contrasting billowy Italian meringue, with a coating of Belgian chocolate ganache truly makes a “Ta-Da” statement.

The preferred alcohol-based drink, with our meals, would be beer.  Most definitely.  My husband’s beers of choice includes IPA’s and Hefeweizen with his repertoire of hoppy beverages, while I tend to lean more toward Pilsners. 

Guinness beer is a bit too thick and dark for my own personal taste–as a beverage.  However, Guinness beer is delicious in savory recipes, like Glazed Pork Chops or Lamb Stew.   Guinness in desserts? I admit that I was highly skeptical.  This St. Paddy’s Day, I decided I’d risk combining this Irish beer with Dutch chocolate– Ireland, meet the Netherlands, if you will. (Italy and Belgium will join the cake party later on in the recipe.)

The cake batter was quite easy to make. Pouring Guinness beer over four sticks of unsalted butter (yes, four sticks) seemed a bit weird.  Beer and butter? We’ll see what happens… Once that melted, Dutch cocoa is whisked in and then set aside to cool until just warm.

Next, four eggs are separated. The yolks will be for the cake batter and the egg whites will make the Italian meringue.  The yolks and 2 cups of sour cream are mixed together, then a dry mixture of flour, sugar, baking soda and salt.  Last, the Guinness butter mixture is blended.

This does make a lot of batter!   Instead of using two 9-inch cake pans, I used three of them. 

The suggested baking time for two 8-inch pans is 50 minutes. Checking the cakes at 30 minutes, since the batter was divided into three cake pans. Perfect!  Can you see the difference between the “banded” pan (front) versus the non-banded cake pan in the back? See that dome? I truly do believe that the cake bands make a more evenly baked cake. These need to cool for about ten minutes before removing them from the pans onto a cooling rack.  Let the cakes cool completely (or make them the day before).
Two of my favorite cake baking tools are a cake leveler and a giant spatula.  Because one layer had that dome, I needed to make it level. Sure, I could use a serrated knife, but this inexpensive tool  ensures that I don’t create a cake layer that resembles the leaning tower of Pisa.  The giant spatula gives me a guarantee that I won’t break a cake layer while transporting it to a cooling rack or cake stand.  Trust me, I’ve broken a few cakes, and I’ve had to use a lot of frosting to hide it!
Let’s talk about the cake, since I had some cake scraps, I was able to taste the cake before frosting it.  Yum! You can choose to frost it with a simple buttercream, or make a fancier Swiss Buttercream.  I decided to go with the Italian Meringue and chocolate ganache. I chopped up some quality 72% Belgian chocolate and got the mixer ready to whip up the egg whites.
CAKE TASTING NOTES: Moisture factor– spot on! The cake has a very tender crumb.  Can I taste beer? Nope! Not one bit.  So, it’s true that Guinness beer has some chocolatey notes to it.  My other theory is that the carbonation adds a little extra tenderness to the cake– similar to the Perfect Pound Cake (that has 7-Up in it).  Who knew?
I’ve never made a Italian meringue, but I did finally conquer my fear of making marshmallows— which is similar.  With an Italian meringue, you make a simple syrup that  is slowly poured into whipped egg whites. There’s no gelatin nor corn syrup involved with this. You definitely need a dependable candy thermometer, because you don’t want the simple syrup to boil beyond “softball” stage of 234-240F.
Owning a stand mixer makes this frosting very easy to make.  Once the egg whites become fluffy, you very slowly pour the hot simple syrup down the sides of the bowl…
…and let that motor and wire whisk work for several minutes–until you can feel the side of the bowl becomes nice and cool.  The frosting has the silky, yet sticky, texture of marshmallow creme.
WARNING: Be sure that you have your cake layers ready to be frosted.  This frosting sets up reasonably fast. 
 
The Italian meringue is fun to work with.  An off-set spatula just glides as I frosted all three layers. I had to step back and admire how tall this cake would be!  I am a self-confessed non-lover of dark chocolate. I know, I’m in the minority.  I much prefer milk chocolate. If this had been my own birthday cake, I would quit right here and call it a day. However, I was baking this cake to bring to a dinner party.  So, I decided to add a Belgian Dark Chocolate ganache, gambling that most people would love this.
Chocolate ganache is very easy to make.  It’s hot heavy cream, poured over chocolate.  Once you allow it to sit, for about 30 seconds…

…give it a good whisk and you have a beautiful melted chocolate that you can pour over the cake. Using an off-set spatula I began to spread the ganache and then let it ooze over the cake. 


My only regret is that I had less heavy cream, on hand, than I thought. So, the ganache was a tad thicker than I would have liked. Oh well…
TASTING NOTES:  I would, definitely, make this cake again.  It’s incredibly moist with a rich notes of chocolate.  There is no trace of molasses or hops or any kind of beer after taste.  I absolutely loved the Italian meringue, because it’s not super sweet, as most buttercream frostings are.  I picked off the ganache, when it came time to eat dessert with our friends (I’m not a fan of dark chocolate).  Later, I noticed the chocolate ganache pieces had disappeared from my dessert plate. My husband had a guilty smile on his face, but I was pleased he liked it.
IMPORTANT:  I strongly suggest that any leftover cake is refrigerated, and the frosting does not keep well after a day.  In fact, the meringue begins to deflate and will reabsorb itself into the cake. Not a bad thing, but just fair warning.
Overall, this cake really wasn’t too fussy to make.  The batter comes together quickly.  You just have to wait for the cakes to cool, completely (at least an hour, or more). 
Guiness Chocolate Cake with Italian Meringue and a Belgian Chocolate Ganache
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Guinness Chocolate Cake with Italian Meringue & Belgian Ganache

This towering Guinness Chocolate Cake is moist chocolate cake that has an unexpected ingredient that enhances the flavor of the chocolate.  A billowy, silky Italian Meringue compliments the chocolate cake, and the final "Ta-Da" is a waterfall of Belgian Chocolate Ganache. Fear not, if you've never made Italian Meringue. I'll show you how to make this cake!
Prep Time1 hour 30 minutes
Cook Time30 minutes
Total Time2 hours
Course: Dessert
Cuisine: American
Keyword: Best Chocolate Cake, Chocolate Ganache, Guiness Chocolate Cake, Italian Meringue
Servings: 12
Calories: 1079kcal
Author: Debby – www.AFeastfortheEyes.net

Ingredients

CAKE:

  • 2 cups Guinness Stout
  • 4 sticks unsalted butter
  • 1 1/2 cups Dutch process unsweetened cocoa powder
  • 4 cups flour
  • 4 cups sugar
  • 1 tablespoon baking soda
  • 1 1/2 teaspoons salt
  • 4 large eggs
  • 1 1/3 cups sour cream

ITALIAN MERINGUE:

  • 2/3 cup egg whites about 4
  • Pinch Salt
  • 1/4 teaspoon cream of tartar
  • 1 1/3 cups sugar
  • 1/4 cup plus 3 tablespoon water

CHOCOLATE GANACHE:

  • 1 cup heavy whipping cream
  • 1 1/2 cups dark chocolate not to exceed 72% cocoa

Instructions

Cake:

  • Preheat oven to 350°F.
  • Thoroughly grease three 9-inch round cake pans (other options could be for three 8-inch round cake pans with 2 inch high sides or two 9-inch cake pans, but you will need to cut each layer in half).
  • Line the bottom with parchment paper and non-stick spray (like Baker’s Joy) or butter the parchment paper really well.
  • On the stove, pour 2 cups of Guinness beer, to the butter in a large saucepan and bring to a simmer over medium heat.
  • Once simmering, gradually whisk in the cocoa powder (add the cocoa in increments to help it to whisk to lump-free).
  • Remove from heat and let cool a bit.
  • In a large bowl whisk flour, sugar, baking soda, and 1 1/2 teaspoons salt.
  • In a stand mixer, beat the eggs and sour cream until they just come together.
  • Add the warm stout mixture to the egg mixture and beat until just combined.
  • Add flour mixture, in increments, and beat briefly on slow speed until just barely combined. (This makes A LOT of batter.)
  • Using a spatula, fold the batter until everything is completely combined.
  • Divide batter equally among prepared pans. Bake cakes until tester inserted into center of cakes comes out clean. Using three 9-inch pans, the cakes were baked in 30 minutes. Add up to 50 minutes time, if you use two pans. Just watch closely, so you don’t over bake.
  • Allow the cakes to cool for 10 minutes, while resting on top of cake racks, then turn the cakes out onto the racks and let cool completely.

Italian Meringue:

  • Prepare the simple syrup by bringing the sugar, and water to a simmer in a heavy saucepan. Swirl the pan to dissolve the sugar completely. Using a candy thermometer, bring the temperature to 234 – 240°F (soft ball stage). Do not stir the mixture.
  • Meanwhile: Beat the egg whites at slow speed until they foam throughout the bowl.
  • Add the salt and cream of tartar.
  • Gradually increase the mixer speed and beat until soft peaks form. Turn the mixer speed down to ‘slow’ as the sugar syrup is reaching the boiling point.
  • While the mixer is still on slow, slowly (and carefully) pour the boiling syrup down the side of the mixing bowl (be careful not to pour it on the whisk).
  • Increase the mixer speed to moderately fast and beat until cool and the egg whites form stiff, shiny peaks.

Chocolate Ganache:

  • Finely chop the chocolate and place into a large, heat resistant bowl.
  • Heat the cream, in small heavy saucepan, over medium heat until bubbles begin to form around the edges.
  • Pour half of the cream over the chocolate and let sit for 30 seconds.
  • Whisk the chocolate and cream mixture until you see that the chocolate is being mixed with the cream.
  • Pour in the rest of the warm cream. Continue whisking until all of the chocolate has melted. Set chocolate ganache aside.
  • If you used three 9-inch pans, you won’t have to cut any layers in half. If you used two pans, you will need to carefully cut each layer. To do this, I use a rotating cake stand. Gently insert a serrated knife and slowly begin spinning the cake stand. Make sure that your cake layers are even.
  • I like to tear four thin strips of waxed paper, and set them on the cake stand. Then, set your first layer on top.
  • I don’t measure how much icing to use, but I plop a mound of frosting on the first layer– carefully gauging that I leave enough to finish frosting the cake. An off-set spatula helps to evenly spread the frosting all over. Don’t worry if the frosting overflows the edge. You can incorporate that over the sides of the cake.
  • Continue frosting the middle layer. For the last layer, spoon the rest of the frosting on top, and then the sides. Don’t worry, too much, about making the frosting look perfect. You will be adding the ganache on top, so it will hide any imperfections.
  • Re-whisk the ganache and pour it into a pitcher or measuring cup with a spout, to make pouring easier). The temperature of the ganache shouldn’t be scalding hot– you want it warm enough so that it’s pourable, but can’t melt the meringue.
  • Carefully pour the ganache in a circle on the top layer of the cake. Start in the center of the cake and work your way to the edge, reserving some of the ganache.) Smooth the ganache with an offset spatula and work your way out.
  • As you get closer to the edge, you’ll push the excess over the sides and form the drips.
  • Use any leftover ganache to pour more on top and gently push the excess over the edge to form more drips.
  • Let stand for a couple of hours, in a refrigerator is best, so that the ganache has time to set up.
  • IMPORTANT: Any leftover cake should be refrigerated. The meringue will slowly deflate, after a day, and will be reabsorbed into the cake. This is important only IF there’s any leftovers!

Notes

IMPORTANT: Any leftover cake should be refrigerated. The meringue will slowly deflate, after a day, and will be reabsorbed into the cake. This is important only IF there are any leftovers!

Nutrition

Calories: 1079kcal | Carbohydrates: 140g | Protein: 13g | Fat: 56g | Saturated Fat: 33g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 174mg | Sodium: 633mg | Potassium: 479mg | Fiber: 7g | Sugar: 96g | Vitamin A: 1480IU | Vitamin C: 0.3mg | Calcium: 94mg | Iron: 6mg
Tried this recipe?Mention @afeastfortheeyes or tag #afeastfortheeyesblog!
debby

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Comments

  1. bellini says

    I am really intrigued by the Italian meringue Debby. In my experience with Guinness no one one know it is an ingredient in this stunning cake.

    Reply

  8. Cathy at Wives with Knives says

    You are a wicked, wicked woman, Debby. I'm trying to cut back a little bit before my trip and you are really tempting me with this luscious cake. The ganache dripping down over your Italian meringue is over the top. I have to make this…I just have to.

    Reply

  11. The Short (dis)Order Cook says

    I think I nearly died adn went to heaven when I saw that photo of the ganache being poured over the top.

    I am not a beer drinker, but I can see how Guiness would work in desserts. It has a richness and body to it that would really round out and support the strong flavor of chocolate.

    Don't worry about being in the wrong time. I am making lamb stew tonight. 🙂

    Reply

  13. Kim says

    I am rarely ever organized enough to share holiday recipes, etc. However, I'd say you really pulled it off this time around. This cake is absolutely stunning. Drooling at the ganache that is cascading down the side of that cake!

    Reply

  15. AdriBarr says

    Well this is just to cool for words. This recipe and macarons. Thank you. I never thought I would win! I look forwrad to the macarons. What a treat they will be.

    And this cake looks FAB. I am with you about Guinness. It's too much for me to drink, but it does make the most wonderful stews. I have never tried it in sweet things,however, so this one will be fun. Again, thank you so much for the contest win. And my compliments to you on this glorious creation!

    Reply

  20. Patricia says

    I can never find a link to the recipe. I am about to give up on this blog. I can't find a recipe that lists all the ingredients. I have gone to the bottome of the article but never find it. Just the comments. I just want a list of the ingredients and the instructions.
    I had foot surgery in Feb and I still can't walk across the parking lot without hurting so I know how you feel. I hope you get feeling better soon.

    Reply

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