Chocolate Guinness Cake w/ Irish Cream Sabayon
Makes 12 individual servings or one 9" x 3" round cake
Ingredients
Cake
- 8 oz (2 sticks) sweet unsalted butter, cut into bits
- 1 cup Guinness stout
- ½ cup natural cocoa powder
- ¼ cup black cocoa powder
- 2 cups granulated sugar
- ¾ cup sour cream
- 2 large eggs
- 1 tbsp vanilla extract
- 2 cups all-purpose flour
- 2½ tsp baking soda
- butter to grease baking pan or rings
Sabayon
- 6 large egg yolks
- ¼ cup granulated sugar
- ⅓ cup water
- ⅓ cup Irish cream liqueur
- 1 oz bittersweet chocolate, chopped
- 2 oz milk chocolate, chopped
- ¾ cup heavy whipping cream, whipped to soft peaks
- pinch of kosher salt
Special Equipment
- twelve 3" diameter pastry rings, cupcake tins or 9" x 3" round baking pan
- parchment paper
- foil
- baking sheet
How-to
Make the Cake - This portion of the recipe can be made ahead and allowed to sit at room temperature for 2 days
- Preheat oven to 350º
- Line twelve 3" diameter pastry rings with parchment paper that extends up the sides of the rings and above about 1". Make a bottom for the rings using tin foil. This cake batter is very wet, so the rings will leak if the bottom is not lined. Place prepared rings on a flat baking sheet. (If you do not have rings, you may use lined cupcake tins, or a 9” round cake pan with 3” sides, buttered & lined with parchment paper)
- Melt the butter and Guinness in a large pot over medium-high heat. Whisk in the cocoas and sugar
- In a separate bowl, over medium-high heat, whisk the sour cream, eggs and vanilla. Add to the butter mixture
- Whisk in the remaining dry ingredients to blend, then pour into prepared rings (⅓ cup per ring) or pan. Bake for 20-25 minutes with rings or cupcake tins or 45-50 minutes in a cake pan. Test with toothpick for doneness
- Cool thoroughly before removing from rings/pan
Prepare the Sabayon
- In a stainless bowl, whisk yolks with the sugar and salt, then add liqueur and water
- Place bowl over a simmering pot of a small amount of water and continue whisking until mixture has thickened, 2-3 minutes
- Remove from heat and whisk in melted chocolate, then place bowl over an ice bath, whisking occasionally until the mixture has cooled, about 1-2 minutes
- Fold in the whipped cream
Assemble
- Press each cake (or a piece of cake) into a small, clear drinking glass
- Top with sabayon. It will actually look like a pint of Guinness!