Chocolate Guiness Cake with Malted Cream Cheese Frosting
Serves 12
- 1 cup Guiness Draught beer
- 1 cup 7 oz / 198 g packed light brown sugar
- 3 oz unsweetened chocolate, chopped fine
- 1/2 cup 1 1/2 oz / 43 g Dutch-processed cocoa powder
- 1/3 cup molasses
- 1 1/3 cups 6 2/3oz / 189 g all-purpose flour
- 1/4 cup 1 1/8 oz malted milk powder
- 1 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1 tsp table salt
- 1/2 cup whole milk
- 2 large eggs
- 1/3 cup vegetable oil
- 1/4 cup sour cream
- 1 1/2 cups 6oz / 170 g confectioners' sugar
- 4 tsp malted milk powder
- pinch table salt
- 10 Tbs unsalted butter, cut into 10 pieces and chilled
- 5 oz cream cheese, cut into 5 pieces and chilled
- 1 tsp vanilla extract
- Adjust oven rack to middle position and heat oven to 350°F.
- Spray bottom and sides of a 9-inch springform pan with baking spray, then cover in flour.
- Line pan bottom with parchment paper.
- Bring Guniess to simmer in a medium saucepan over medium heat.
- Off heat, add sugar chocolate, cocoa powder, and molasses.
- Whisk until the chocolate is melted and the mixture is smooth, about 30 seconds.
- Let cool for 10 minutes.
- Meanwhile, whisk flour, malted milk powder, baking soda, baking powder, and salt together in a large bowl.
- Whisk milk, eggs, oil, and sour cream together in a medium bowl.
- Slowly whisk Guiness mixture into milk mixture until fully incorporated.
- Whisk half of the Guiness-milk mixture into the flour mixture until no lumps remain.
- Whisk in the remaining Guiness-milk mixture until smooth.
- Transfer batter to the prepared pan.
- Bake for 20 minutes.
- Rotate the pan.
- Continue to bake until a toothpick inserted into the center comes out with few moist crumbs attached, an additional 20 to 25 minutes.
- Transfer the pan to a wire rack and let cool for 15 minutes.
- Remove sides of pan and let the cake cool completely before frosting, 2 to 3 hours
- Once the cake is cool, whisk sugar, malted milk powder, and salt together in a medium bowl.
- Using a stand mixer fitted with whisk attachment, whip butter 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 the bowl as needed.
- Add half of the 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 cream cheese and vanilla and whip for 1 minute. </group> </directions> <