Please be sure to measure out all your ingredients before the class begins.
For this class, you will need the following equipment:
- A Scale or measuring cups
- Some teaspoons
- A rubber spatula or wooden spoon x2
- A medium size pot
- A whisk
- A medium size mixing bowl (preferably microwave safe)
- A medium size mixing bowl
- A large size mixing bowl
- 2 rectangle alumni pans
- A chef’s knife or paring knife
Don’t forget to look in the pantry for the following ingredients, or add them to the grocery list:
For the Cake:
- 3 cups of (360 g) all-purpose flour
- 2 tsp baking soda
- 1 ¼ cups (280 g) of unsalted butter
- 1 ¼ cups (310 ml) of Guinness beer
- 1 cup (100 g) of cocoa powder
- 1 ½ cups (315 g) of lightly packed brown sugar
- ½ cup (105 g) of sugar
- ½ tsp salt
- 3 eggs, lightly beaten
- ¾ of a cup (180 ml) of sour cream or greek yogurt
For the Ganache:
- 3 cups 16 oz (320 g) of dark chocolate, chopped
- ½ cup (125 ml) of Guinness beer or a local stout
- ⅔ cup (150 ml) of 35% heavy cream
- ¼ cup (85g) of light corn syrup
- ½ cup (115g) of cold unsalted butter, diced
For the cake
- 3 cups (360g) of all-purpose flour
- 2 tsp of baking soda
- 1 ¼ cups (280 g) of unsalted butter
- 1 ¼ cups (310 ml) of Guinness beer or a local stout
- 1 cup (100 g) of cocoa powder
- 1 ½ cups (315 g) lightly packed brown sugar
- ½ cup (105 g) of sugar
- ½ tsp salt
- 3 eggs, lightly beaten
- ¾ cup (180 ml) of sour cream
Ganache:
- 3 cups or 16 oz (320 g) of dark chocolate, chopped
- ½ cup (125 ml) of Guinness beer or a local stout
- ⅔ cup (150 ml) of 35% heavy cream
- ¼ cup (85 g) of light corn syrup
- ½ cup (115 g) of cold unsalted butter, diced
Instructions:
Cake:
- With the rack in the middle position, preheat the oven to 350°F (180°C). Line two 8-inch (20 cm) springform pans with parchment paper. Butter and flour the sides.
- In a bowl, combine the flour and baking soda. Set aside.
- In a saucepan over medium heat, melt the butter with the beer and cocoa powder, stirring with a whisk. Let cool.
- In a large bowl, combine the brown sugar, sugar and salt. With a whisk, add the lukewarm butter mixture alternately with the dry ingredients and eggs.
- Add the sour cream and stir until the mixture is smooth.
- Divide the batter among the pans and bake for about 50 minutes or until a toothpick inserted into the centre of each cake comes out clean. Remove from pans and let cool.
Ganache:
- Place the chocolate in a bowl. Set aside.
- In a saucepan, bring the beer, cream and syrup to a boil. Remove from the heat and pour over the chocolate. Let stand for 1 minute.
- With a whisk, gently stir the mixture until the chocolate has completely melted. Add the butter and stir until smooth. Refrigerate for 1 hour or until the ganache is spreadable but not too thick. If needed, microwave a few seconds at a time and stir until spreadable.
- Cut and discard the rounded tops of each cake. Spread one-quarter of the ganache onto one layer.
- Top with the second cake layer and frost with the remaining ganache.
