The most stubborn cake ever!
Seriously the cake didn’t want to be made, at least the icing didn’t!
But I know I am more stubborn than the cake cause I really wanted to make it, and I wanted it right as I imagined. I mean Guinness cake with whiskey buttercream of course I wanted it to be perfectly as I imagined. And as I said on Monday I am using Saint Patrick’s day just as an excuse to make dessert with whiskey and Guinness, not that I don’t use it on other times of the year, it’s just that now I have an excuse, so why not use it?
So why is this cake stubborn? Well the Guinness chocolate cake itself is super simple to make, no trouble at all we were in sync the whole time, from making to baking. Even after the baking was done I was so happy with the end result, the moistest cake I have ever had/done in my life, so of course I was super excited to finish the rest, a Whiskey buttercream the icing on top of the cake (literally).
Oh the buttercream how it gave me a hard time, don’t get me wrong it’s a simple Italian buttercream you just need to put the sugar in a pan with water (and a thermometer) get it to temperature while you beat the egg whites and when it’s at the right temperature you just carefully add the sugar to the whites. Of course maybe you shouldn’t rush the sugar melting process, sugar takes it sweet time and it doesn’t like you rushing it or it will crystallize. *Sigh* What a temper right? Okay maybe I was a little impatient so it crystallized but hey I made caramel!
Anyway once I realized there was nothing else I could do, I popped another pan on the stove with more sugar and just left it alone. It worked! Cool we’re on track, let’s grab the butter!
My butter was a bit hard so I let it get softer in the oven as it was still a bit hot from the cake. Apparently when I closed the oven door it touched the plate and it tilted so the butter just started melting to the baking sheet underneath (luckily). When I go get the butter what I see is a pool of butter in the oven, can’t even do caramel with that…
You see why the cake didn’t want to be made… more the buttercream but so worth it! I mean forget the Whiskey whipped cream, Whiskey buttercream FTW! Believe me the whipped cream is unbelievable but the buttercream is out of this world.
The decoration I thought I would give it a try, kinda gives the look of a beer no? Anyway I saw it on Migalha Doce‘s instagram and thought it would look great here, though her’s looks much prettier. I’ll get there!
- 250ml Guinness Original
- 250g unsalted butter, cubed
- 140g greek yogurt
- 2 large free range egg
- 280g plain flour
- 70g cocoa powder
- 200g caster sugar
- 2+1/2 tsp bicarbonate of soda
- 4 egg whites
- 200g sugar
- 6Tbspn water
- 230g unsalted butter, at room temperature
- 3 tbsp whiskey
- 150g dark chocolate, chopped in small pieces
- 200 ml heavy cream
- the remaining of the Guinness
- Preheat the oven to 180ºC. Grease one or two 6-inch (or 8 inch) round cake pans.
- Place the butter and Guinness in a pan and heat it on a medium until the butter is melted. Set aside.
- In a medium size bowl combine all dry ingredients and sieve.
- In another bowl combine the eggs with the yogurt. Add the guinness and butter mixture and combine. Add all the dry ingredients and mix until there's no clumps of flour.
- Pour the batter among the cake pans you're using and bake until a toothpick comes out clean(**see notes for time).
- Remove and let cool five minutes, then take the cake out of the pan and let it cool, upside down, on a rack or a plate lined with parchment paper. Let the cakes cool completely before frosting.
- ***See notes if you want to cut your cake
- In a small pan reduce the remaining of your guinness to 1 tablespoon.
- Heat the heavy cream on a bowl in the microwave, don't let it get too hot, 1 minute should do. Add the chocolate and cover let it sit for 3 minutes then stir, the chocolate should be meleted. Add the Guinness and stir.
- Let it cool until you need it.
- In a small saucepan over medium heat, bring sugar and water to a boil until it reaches 115ºC on the candy thermometer.
- While your sugar mixture is heating, place egg whites in the bowl of a standing mixer fitted with the whisk attachment. When your sugar is almost at temperature, begin to whip eggs whites at medium-high speed until stiff.
- Once your sugar reaches temperature, remove it from heat immediately, and with the mixer running, add it to your egg whites in a stream and beat on high speed.
- Continue to whip your meringue until no heat remains in the bowl.
- Once cool, add the butter slowly, add more just when the one before disappears. Beat until combined and fluffy. Add the whiskey and beat until combined.
- Place 1 layer, flat side up, on a plate or cake stand. With a knife or offset spatula, spread the top with frosting and ganache in the middle, leaving the borders without any ganache. Repeat for the next layers, leave some ganache to decorate. Finally, add your last cake layer and frost the top and sides of the cake very finely to crumbcoat. Place the cake in the fridge to chill for at least 30 minutes.
- Take out your cake and frost it with the remaining buttercream to cover the top and sides. To decorate the top, with the back of your offset spatula touching the buttercream do an upward motion. Place the cake in the fridge, for 15 minutes.
- To decorate the sides with a pastry brush "paint" with the remaining ganache. Place the cake in the fridge.
- Before serving allow the cake to sit at room temperature for at least one hour before serving.
*** A 6 inch cake gives 4 layers. The 8 inch 2 layers if you want a bigger cake double the recipe.
Now excuse me I need more of this buttercream.