You are here: Home » Recipes » Guinness Stout Chocolate Layer Cake Guinness Stout Chocolate Layer Cake Recipe by Crescent DragonwagonKitchen Tested Yield 16 servings Prep 40 mins Cook 40 mins The drizzle for this ridiculously delicious deep chocolate cake employs Guinness's spicy aromatics. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail There are other stouts; make variations with chocolate stouts and cream stouts. After all, you can never have too many chocolate desserts in life. Ingredients Drizzling Syrup:1/3 cup Guinness Stout (measured after foam has subsided)1/3 cup dark brown sugar3 tablespoons unsweetened cocoa powder1 teaspoon vanillaCake:2/3 cup Guinness Stout (measured after foam has subsided)2/3 cup currants1/3 cup plus 2 tablespoons, unsweetened cocoa powder2 ounces semisweet chocolate, cut into small pieces3/4 cup buttermilk1 3/4 cups plus 2 tablespoons, sugar2 cups plus 2 tablespoons, all purpose flour Cooking spray2/3 cup butter, softened4 eggs1 1/2 teaspoons vanilla1 1/2 teaspoons baking soda1 1/2 teaspoons baking powder1/4 teaspoon salt1/2 cup currant jelly, warmedBittersweet Icing:1 1/2 cups heavy cream6 ounces bittersweet chocolate, finely chopped4 1/2 tablespoons powdered sugar4 1/2 tablespoons cocoa1 1/2 teaspoons vanilla1/8 teaspoon salt1 cup chopped walnuts Instructions To prepare syrup, combine all syrup ingredients in a small, heavy saucepan, whisking until smooth. Heat over medium heat, until sugar dissolves and syrup is smooth. To prepare cake, pour stout over currants; cover and soak until plump. Drain currants, reserving stout. Add stout to a small saucepan. Whisk in 1/3 cup cocoa and bring to a simmer. Remove from heat; add semisweet chocolate, stirring until chocolate melts. Cool slightly. Stir in buttermilk. Preheat oven to 350F. Combine 2 tablespoons cocoa, 2 tablespoons sugar and 2 tablespoons flour. Coat two 8- or 9-inch square or round cake pans with cooking spray; dust with cocoa mixture. Beat butter with a mixer at medium speed until smooth. Gradually beat in 1 3/4 cups sugar until well blended. Beat in eggs one at a time. Beat in vanilla. Combine 2 cups flour with baking soda, baking powder and salt. Add flour mixture to butter mixture alternately with chocolate mixture, stirring until blended. (Batter may look curdled.) Stir in currants. Divide batter between pans. Bake 25 to 30 minutes, until a wooden pick inserted in the center comes out clean. Cool in pans on a wire rack 10 minutes; invert onto rack. Poke tops of cake layers with a skewer or toothpick. Spoon Drizzling Syrup over tops. Place one layer on a platter. Spread warmed jelly over layer on the platter. Chill 30 minutes. To make the icing, bring cream to a boil. Place chocolate in a heatproof bowl, pour boiling cream over it, and whisk until chocolate melts and is thoroughly combined. Cover tightly and chill. Chill beaters from a hand-held mixture at the same time. Up to 3 hours before serving the cake, whip chocolate mixture with a hand-held mixer. When soft peaks form, sift in confectioners’ sugar and cocoa and add vanilla and salt. Continue whipping until combined. Spread about a quarter of the Bittersweet Icing over the jelly. Place second cake layer on top. Ice top and sides of the cake with the remaining icing. Press nuts into sides of cake.