Nutrition

Ingredients

• Nonstick vegetable oil spray (for pan)
• 2 large eggs
• ⅔ cup Guinness stout
• 2 Tbsp. vegetable oil
• 1 Tbsp. vanilla extract
• 1 cup (200 g) granulated sugar
• 1¼ cups (156 g) all-purpose flour
• ⅔ cup (70 g) Dutch-process cocoa powder
• 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
• 1 tsp. baking powder
• ¼ tsp. baking soda
• ½ cup (1 stick) chilled unsalted butter, cut into pieces
• ½ cup (1 stick) unsalted butter
• 1½ cups (165 g) powdered sugar
• 2 Tbsp. Guinness stout
• 2 tsp. vanilla extract
• ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt

Instructions

1. 1 Place a rack in middle of oven; preheat to 350°. Lightly coat a 9x5" loaf pan with nonstick vegetable oil spray and line with parchment paper, leaving generous overhang on long sides. Whisk 2 large eggs, ⅔ cup Guinness stout, 2 Tbsp. vegetable oil, and 1 Tbsp. vanilla extract in a small bowl until smooth.
2. 2 Whisk 1 cup (200 g) granulated sugar, 1¼ cups (156 g) all-purpose flour, ⅔ cup (70 g) Dutch-process cocoa powder, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, 1 tsp. baking powder, and ¼ tsp. baking soda in a large bowl to combine. Add ½ cup (1 stick) chilled unsalted butter, cut into pieces, and rub butter into dry ingredients with your hand until no visible pieces remain. (Mixture should look like lightly moistened sand. Don’t worry about overworking it.) Add egg mixture and whisk to combine (some small lumps are okay). Scrape batter into prepared pan and smooth surface.
3. 3 Bake cake until a tester inserted into the center comes out mostly clean, 50–60 minutes. Transfer pan to a wire rack and let cake cool slightly in pan. Using parchment overhang, remove cake from pan and place on rack. Carefully remove parchment and let cake cool completely.
4. 4 While the cake cools, cook ½ cup (1 stick) unsalted butter in a medium saucepan over medium heat, stirring often and scraping bottom of pan with a heatproof rubber spatula, until it sizzles, then settles and darkens into a light amber shade and smells very nutty, about 5 minutes.
5. 5 Immediately transfer butter to a medium heatproof bowl and chill until firmed slightly (like the consistency of softened butter), 30–60 minutes, depending on your fridge (check every 15 minutes or so).
6. 6 Add 1½ cups (165 g) powdered sugar, 2 Tbsp. Guinness stout, 2 tsp. vanilla extract, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt to butter. (If butter is too firm, let sit at room temperature to soften first.) Slowly whisk to combine, then beat with whisk until frosting is smooth, fluffy, and slightly lightened in color.
7. 7 Transfer cooled cake to a cake stand or large plate. Dollop frosting on top and swirl decoratively as desired.

Original Source

You Might Also Like

Classic Kugelhopf

Trust Us—Enchilada Stuffed Shells Are The Weeknight Mash-Up That Just Makes Sense

Dip Recipes Archives

Dessert Recipes Archives

Want a personalised twist on this recipe?