Chocolate Guinness Cake

Preparation

• Cake

  • With the rack in the middle position, preheat the oven to 350°F (180°C). Line two 8-inch (20 cm) springform pans with parchment paper. Butter and flour the sides.
  • In a bowl, combine the flour and baking soda. Set aside.
  • In a saucepan over medium heat, melt the butter with the beer and cocoa powder, stirring with a whisk. Let cool.
  • In a large bowl, combine the brown sugar, sugar and salt. With a whisk, add the lukewarm butter mixture alternately with the dry ingredients and eggs.
  • Add the sour cream and stir until the mixture is smooth.
  • Divide the batter among the pans and bake for about 50 minutes or until a toothpick inserted into the centre of each cake comes out clean. Unmould and let cool.

• Ganache

  • Place the chocolate in a bowl. Set aside.
  • In a saucepan, bring the beer, cream and syrup to a boil. Remove from the heat and pour over the chocolate. Let stand for 1 minute.
  • With a whisk, gently stir the mixture until the chocolate has completely melted. Add the butter and stir until smooth. Refrigerate for 1 hour or until the ganache is spreadable but not too thick. If needed, microwave a few seconds at a time and stir until spreadable.
  • Cut and discard the rounded tops of each cake. Spread one-quarter of the ganache onto one layer.
  • Top with the second cake layer and frost with the remaining ganache.