Chocolate Guinness Cake with Irish Cream Sabayon


Servings: 12


For the cake
  • 1 cup Guinness stout
  • 8 ounces unsalted butter, cut into small pieces
  • 1/2 cup natural cocoa powder
  • 1/4 cup black or Dutch process cocoa powder
  • 2 cups granulated sugar
  • 3/4 cup sour cream
  • 2 large eggs
  • 1 tablespoon pure vanilla extract
  • 2 cups all purpose flour
  • 2 1/2 teaspoons baking soda
For the Irish Cream sabayon
  • 6 large egg yolks
  • 1/4 cup granulated sugar
  • 1/3 cup water
  • 1/3 cup Bailey's Irish Cream liqueur
  • 1 ounce bittersweet chocolate, chopped and melted
  • 2 ounces milk chocolate, chopped and melted
  • 3/4 cup softly whipped cream


For the cake
  1. Preheat the oven to 350 degrees.
  2. Line twelve 3 inch diameter pastry rings with parchment paper that has been cut so that the rings are also 3 inches tall. Make a bottom for each of the rings using tin foil. This cake batter is very wet, so the rings will leak if the bottom is not lined. Place prepared rings on a flat baking sheet.
  3. Melt the butter and Guinness in a large pot. Whisk in the cocoas and sugar.
  4. In a separate bowl, whisk together the sour cream, eggs and vanilla, and add to the butter mixture.
  5. Whisk in the remaining dry ingredients to blend, then pour into prepared rings and bake in the preheated oven for about 20 minutes, or until a toothpick or wooden skewer inserted into the center of each cake comes out clean.
  6. Cool the cakes thoroughly before removing the foil bottom from the rings. At this point, cake can be stored at room temperature for up to 3 days.
For the sabayon
  1. In a stainless bowl, whisk the sugar into the egg yolks, then add the Bailey's and water.
  2. Place the bowl containing the egg mixture over a warm water bath (bain marie) and continue whisking till it is thick.
  3. Remove the mixture from the heat and whisk in the melted chocolates. Then place the bowl in an ice bath, whisking occasionally until the mixture is chilled. Lastly, fold in the whipped cream.
To assemble
  1. Remove the cakes from the molds and gently press each cake into a soda glass approximately 5 inches tall and 3 inches wide. Fill the rest of the glass with the sabayon to mimic the look of foam on top of a pint of stout.

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