about things i love.

sometimes you just need a little chocolate cake.

……or a lot. I’m actually not a huge fan of chocolate, surprisingly. My relationship with chocolate is like a dog’s relationship with grass. He eats grass to make himself sick when he knows he needs to be sick. I binge and hoard certain things when i know things are going to be rough and in this case, just before i went in for surgery i made myself this amazing CHOCOLATE GUINNESS CAKE. It’s made with cocoa powder and stout beer and love.

Uncharacteristically it didn’t occur to me to take a photo until half of it had been devoured, and more ganache had to be made, and poured on top and eaten with fingers.

1 cup Guinness
1 cup (2 sticks) unsalted butter
3/4 cup unsweetened cocoa powder (preferably dutch process but I used the Trader Joe’s kind)
2 cups all-purpose flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup sour cream
–For the chocolate ganache–
6 oz. good semi-sweet chocolate chips
6 tablespoons heavy cream
3/4 teaspoon instant coffee granules

prep: preheat to 350
Butter/spray pan well. Bring 1 cup beer and 1 cup butter to simmer in a heavy saucepan over medium heat. Add cocoa powder and whisk until the mixture is smooth. Cool slightly.
Whisk flour, sugar, baking soda, 3/4 teaspoon salt in a large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Pour batter into prepared pan (I used 2 round cake tins), bake until test comes out clean, approx. 35 minutes. Transfer the cake to a rack and cool completely in the pan, then turn onto the rack for drizzling ganache.

Ganache:
Melt chocolate chips, heavy cream, coffee in the top of a double boiler over simeering water until smooth and warm, stirring occasionally. Drizzle over top of cooled cake.

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