If you continue to use this site we will assume that you are happy with it. Oat scones in just a couple of minutes – absolutely delicious! Seriously high praise. We can’t imagine a more perfect and delicious treat. I was able to fix it, though. I’m concerned because it has cream in it. I love baking with beer, I think it compliments chocolate so well. Place plastic wrap directly on top of chocolate ganache. Either will work though . I’m hoping to make this as a wedding cake. I too had problems w/the ganache hardening overnight. Most Guinness Cake recipes you’ll fine online pair the cake with a Baileys cream cheese frosting. Crazy question: if you go w/the 3 6″ pans…..how the heck did you slice the cake? I started with the ganache at the bottom and it totally solidified on the cold cake, which made it impossible to blend in a pretty way. I made this cake this weekend & it is amazing! I am sure your cake looked delicious but the most important part is that everyone loved the flavour! 3mins). I just got back from Holland& brought some Droste Cocoa in Amsterdam. I hope you try this one , This post may contain affiliate links. for presentation, I definitely would have liked to use the 3 6″ pans instead of 2 8’s. If it helps, there is a metric converter below the list of ingredients I am in Canada but the difference between Canada and US is minor. We can’t imagine a more perfect and delicious treat. Hi C! Temper this mixture with the heated Guinness -- pour hot Guinness into the bowl very slowly while whisking egg mixture constantly. I would just make a normal CC buttercream if you want CC in there . Sorry I’m not too much help in that area, but glad you were able to save it!! Stir to combine. This Guinness chocolate cake is flavored with a hint of Guinness stout then covered with Irish cream buttercream and dark chocolate ganache. Your email address will not be published. Place baked cake on cooling rack. Your recipe is wonderful! When I’m ready to assemble do I use the ganache straight from the fridge or do I bring it to room temp? Full flavors and lovely piping work on the top buttercream, too. Hi! The Baileys SMBC was completely delicious and is a new favorite! How do I make this recipe more to bake it in 10 inch rounds or rectangular pans? Cream crisco and butter. Start to slowly add powdered sugar, add vanilla extract and Bailey’s. I’m making this cake for my holiday get together. Hi lissi! Just curious if you have a recommendation about how to transport these tall cakes. Did you refrigerate it at any point? . Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. Hi Linee! Batter will be very thin. Also, should this cake be refrigerated after completion and, if so, how long in advance should it be taken out before serving on a hot summer day? Hi Carol! That might take a long time though to soften it up. Can I use the cake recipe to make cupcakes? Even for someone who doesn’t like beer, I’m a huge fan of this cake. Thank you so much!! A total of 35-40mins. As it’s a hevanly mix of his three favourite things. I tried to do something more rustic to compensate, but it just didn’t work, so I redid the whole thing. By any chance is there a good substitute for it while still taste good and moist like this? I actually took a sip of it after using what I needed in the cake…  I think I’ll stick with the boozy desserts. I used just the standard ones from a culinary store… not as fun . Cook over med heat, stirring often, until it just starts to simmer. What did I do wrong ? Repeat with remaining layers alternating buttercream with ganache. 1) The ganache split- was it possibly moisture that could have gotten in somehow? If needed, place over a double boiler and stir until all chocolate has melted. Also, where do you find those chocolate sprinkles used on the base of the cake? You can taste the beer, but it’s almost more of an after-taste (to me anyhow) and it goes so well with the Baileys frostings. Thank you! Also want to eliminate the guinness. Got the best ingredients and it turned out AMAZING, probably the best cake I’ve ever made. Again, thanks for this recipe, it’s got a spot in my favorites! hey,great recipe, I want to make this cake and I was wondering if I could use semisweet chocolate instead of dark chocolate or would the cake be too sweet? I love your blog! Place bowl over a hot water bath on the stove and whisk constantly until the mixture is hot (160F) and no longer grainy to the touch (approx. I remember my mom saying you can whip too long and ruin the egg whites, I think I was on the verge of stiff peaks and got scared and then I added the butter too soft.

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