Guinness Stout Cake

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Cakes / Chocolate

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I’ll be the first one to tell you that I read through quite a few recipes on any given week.  Whether it’s the latest cookbook I just had to have, or perusing my favorite blogs like this one or this one (also don’t forget this one) it’s safe to say I’ve seen my fair share.  Every so often I’ll come across a recipe I just know is going to be spectacular.  And this Guinness Stout cake, piled high with brûléed meringue and oozing with bourbon salted caramel might just be my new favorite.   You can thank me later.

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Now, I am no stranger to stout cakes as we all know.  Something magical happens when you mix stout and chocolate, they compliment each other far more then any other addition I’ve ever made to my chocolate cakes.  I don’t know what, or why, or how but I do know that it almost pains me to make chocolate cake any other way now.   Add a crunchy, marshmallow-y meringue on top and throw in some salted caramel and I do just think I’ve found my new favorite dessert.

Let me also just say, if you do -ahem- happen to find yourself trying to brûlée said meringue late on a Sunday evening, pull out your trusty brûlée torch and come to quickly realize it had died a tragic death find yourself a husband who will go on an hour-long journey with you to find a new one.  In case you’re wondering, no they are not easy to find.  But when all else fails, trust Home Depot to come through.  Is it technically used for welding?  Yes. Does it still work beautifully?  Yes.  Does it make you feel like a total bad ass?:

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*recipe adapted from bake from scratch cookbook


Guinness Stout Cake
1 1/2 cups granulated sugar
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup whole buttermilk
6 tablespoons vegetable oil
1 large egg
1 large egg yolk
3/4 teaspoon vanilla extract
3/4 cup boiling stout beer

Bourbon Caramel
1 1/2 cups granulated sugar
1 cup water
1 tablespoon light corn syrup
1/4 teaspoon cream of tarter
1/3 cup unsalted butter
3/4 cup whipping cream, room temp
2 tablespoons bourbon (optional)
1/2 teaspoon vanilla extract
1/4 teaspoon kosher salt

4 large egg whites, room temperature
1/2 teaspoon vanilla extract
1/2 teaspoon cream of tarter
1/4 teaspoon kosher salt
3/4 cup sugar


Stout Cake
1. Preheat oven to 350 degrees F.  Butter a 9-inch round cake pan, line bottom of pan with parchment paper, butter paper and flour pan.
2. In a large bowl, sift together sugar, flour, cocoa, baking soda, baking powder and salt and then whisk together.  In a medium bowl, whisk together buttermilk, oil, egg, egg yolk and vanilla.  Add buttermilk mixture to flour mixture, whisking until just combined.  Add beer, whisking until smooth.  Pour batter into prepared pan
3. Bake until a wooden pick inserted in center comes out clean, 25-30 minutes.  Let cool in pan for 10 minutes.
4.  Pour 3/4 cup of Bourbon Caramel onto cake, let caramel soak in and let cake cool completely.
5. Top cake with Meringue, and brown with a kitchen torch.  Drizzle 1/4 cup Bourbon Caramel over meringue.  Serve with remaining caramel.  Cover and refrigerate for up to 3 days.

Bourbon Caramel
1. In a small heavy-bottomed saucepan, bring sugar, 1 cup water, corn syrup and cream of tarter to a boil over high heat.  Cook, stirring frequently, until mixture is amber in color.  Add cream, and whisk to combine.  Whisk in butter until melted.  Stir in bourbon, vanilla and salt until combined.  Let cool completely.  Store, covered at room temperature for up to 1 week.

1. Heat egg whites and sugar over a double-boiler, whisking constantly until sugar has melted and no longer feels grainy in texture
2. Off heat, add in cream of tarter and whisk on high speed until stiff glossy peaks form, 6-8 minutes.
3.  Add in vanilla extract and kosher salt and use immediately


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