I bet you’ll hear, “This is the best chocolate cake I've ever had!“ You'll hear comments like this and much more when you serve this ultra dark, rich chocolate cake with its luscious chocolate icing. Use Choclatique Elephant Chocolate (76% cacao) or a really good chocolate bar with at least 74% cacao to intensify the chocolate flavor (do not use unsweetened baking chocolate), and you don’t have to wait for St. Paddy's Day to make this cake! It’s not the luck of the Irish that make this cake so good; it’s the Guinness!
For the Cake:
2 tablespoons unsalted butter
1 tablespoon Choclatique Black Onyx Unsweetened Cocoa Powder
1 cup Irish Guinness Stout Beer
1 1/4 cups unsalted butter
4 ounces Choclatique Elephant Dark Chocolate (76%), chopped
2 cups granulated sugar
2 large eggs
1/2 cup crème fraîche (see ChefSecret)
2 1/2 cups all-purpose flour
1 tablespoon Choclatique Rouge Unsweetened Cocoa Powder
1 teaspoon baking soda
For the Icing:
1/2 cup unsalted butter
4 ounces Choclatique Private Reserve Dark Chocolate, chopped
5 tablespoons Irish Guinness Stout Beer
4 ounces cream cheese, softened
1/3 cup unsweetened cocoa powder
1 teaspoon pure vanilla extract
2 1/2 cups confectioners‘ sugar, sifted (or more as needed)
For the Icing:
ChefSecret #1: By dusting the cake pans with cocoa powder you won’t get messy white flour streaks on the cake and the baked layers will still release from the pan.
ChefSecret #2: You should have about 1/4 cup of Guinness left in the bottle (if you didn’t cheat and drink it all). For a moister cake pour the remaining Guinness into a small sauce pan along with 1/4 cup of granulated sugar. Simmer until the sugar has dissolved. Using a wide pastry brush, brush on the mixture on to the first layer before frosting.
ChefSecret #3: You can make your own crème fraîche by adding 2 tablespoons of cultured buttermilk to 1 pint of heavy cream in a non-reactive container (glass or plastic). Cover and allow to rest at room temperature until thickened to desired texture, about 12 hours. You can store it in the refrigerator for up to 2 weeks. Or, sour cream can be substituted for the crème fraîche.