Guinness Chocolate Fudge Cake is a rich & chocolate-y cake with an entire cup of Guinness in the batter. The cake is topped with a whipped white chocolate Guinness Ganache frosting.
This recipe is based on a mistake. The plan was to make Guinness Brownies with a Guinness icing. As I often do when I’m developing a new recipe, I started from an existing recipe. The starting point for this recipe was my Habanero Brownies. Those brownies have great flavor and a nice fudgy texture without being super sweet or greasy.
I knew that adding Guinness to the batter would make brownies that are more cakey and less fudgy. I’ll state right here that I’m firmly in the fudgy brownie camp. No cakey brownies for me. If I want cake, I’ll make cake. If I want brownies, I’ll make brownies. Anyway, to compensate for the extra liquid from the Guinness I increased the amount of butter and chocolate in the recipe and added a couple of egg yolks. I figured those changes would keep the batter rich enough to bake up like a brownie.
So, ok, it’s Guinness Chocolate Fudge Cake!
Well, I was wrong. While the pan was in the oven I saw that the batter was puffing up more than a brownie would. Once it was out of the oven and cooled, I sliced it open. I immediately discovered that what I had was a very moist, dense cake — or a very cakey brownie. But I really loved the flavor and didn’t want to reduce the amount of Guinness in the batter. In the end, since I’m anti-cakey brownie and pro-fudgy cake, I decided this is a cake recipe and not a brownie recipe after all. The whipped, white chocolate Guinness ganache on top melts in your mouth and is the perfect sweet match for what I’m now calling a Guinness Chocolate Fudge Cake.
I love the way the tan ganache on top of the brown cake echos the colors of a pint of Guinness with a head of foam. Perfect!
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