Chocolate Guinness Cake with Malted Cream Cheese Frosting

• porcje: Serves 12
• całkowity czas: 3 hr 45 min

Składniki

Cake

1 cup Guinness Draught beer

1 cup packed (7 ounces/198 grams) light brown sugar

3 ounces unsweetened chocolate, chopped fine

½ cup (1½ ounces/43 grams) Dutch-processed cocoa powder

⅓ cup molasses

1⅓ cups (6⅔ ounces/189 grams) all-purpose flour

¼ cup (1⅛ ounces) malted milk powder

1¼ teaspoons baking soda

¼ teaspoon baking powder

1 teaspoon table salt

½ cup whole milk

2 large eggs

⅓ cup vegetable oil

¼ cup sour cream

Frosting

1½ cups (6 ounces/170 grams) confectioners' sugar

4 teaspoons malted milk powder

Pinch table salt

10 tablespoons unsalted butter, cut into 10 pieces and chilled

5 ounces cream cheese, cut into 5 pieces and chilled

1 teaspoon vanilla extract

Wskazówki

For The Cake:

Adjust oven rack to middle position and heat oven to 350 degrees. Spray bottom and sides of 9-inch springform pan with baking spray with flour. Line pan bottom with parchment paper.

Bring 1 cup Guinness Draught beer to simmer in medium saucepan over medium heat. Off heat, add 1 cup packed (7 ounces) light brown sugar, 3 ounces finely chopped unsweetened chocolate, ½ cup (1½ ounces) Dutch-processed cocoa powder, and ⅓ cup molasses and whisk until chocolate is melted and mixture is smooth, about 30 seconds. Let cool for 10 minutes.

Meanwhile, whisk 1⅓ cups (6⅔ ounces) all-purpose flour, ¼ cup (1⅛ ounces) malted milk powder, 1¼ teaspoons baking soda, ¼ teaspoon baking powder, and 1 teaspoon table salt together in large bowl. Whisk ½ cup whole milk, 2 large eggs, ⅓ cup vegetable oil, and ¼ cup sour cream together in medium bowl. Slowly whisk Guinness mixture into milk mixture until fully incorporated. Whisk half of Guinness-milk mixture into flour mixture until no lumps remain, then whisk in remaining Guinness-milk mixture until smooth.

Transfer batter to prepared pan; bake until toothpick inserted in center comes out with few moist crumbs attached, 40 to 45 minutes, rotating pan halfway through baking. Transfer pan to wire rack and let cool for 15 minutes. Remove sides of pan and let cake cool completely before frosting, 2 to 3 hours.

For The Frosting:

Once cake is cool, whisk 1½ cups (6 ounces) confectioners’ sugar, 4 teaspoons malted milk powder, and pinch table salt together in medium bowl.

Using stand mixer fitted with whisk attachment, whip 10 tablespoons unsalted butter, cut into 10 pieces and chilled, on medium speed until broken up into small pieces, about 1 minute. Increase speed to medium-high and whip butter for 1 minute, scraping down bowl as needed. Add half of sugar mixture and mix on medium-low speed until all sugar is moistened, 45 to 60 seconds. Add remaining sugar mixture and mix until no dry sugar remains, 30 to 45 seconds. Increase speed to medium-high and whip until smooth, about 1 minute. Add 5 ounces cream cheese, cut into 5 pieces and chilled, and 1 teaspoon vanilla extract and whip until frosting is smooth, light, and fluffy, 2 to 3 minutes, scraping down bowl halfway through whipping.

Remove bottom of pan and parchment from cake. Transfer cake to serving platter. Spread frosting evenly over top of cake. Slice and serve. (Leftover cake can be refrigerated for up to 3 days. Bring to room temperature before serving).