Guinness Chocolate Chip Cake with Dulce de Leche

This recipe was inspired by Magnolia Bakery's Devil Food Cake.

Ingredients:

Cake:

3 cups all-purpose flour

1/4 cup cocoa powder

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt, Kosher

1 1/2 sticks butter, unsalted, room temperature

2 cups light brown sugar

3 eggs, large, room temperature, farm raised

8 oz semi sweet chocolate, melted, room temperature

1 cup Guinness

1 cup milk

2 teaspoons vanilla, pure

1~ 12 oz package, semi sweet chocolate chips, good quality chocolate

Center Filling:

1~ 14 oz can Salty Fig's Dulce de Leche

Butter cream Frosting:

1 recipe Salty Fig's Dulce de Leche Butter cream

Garnish:

gold sanding sugar

fresh raspberries

1 recipe Salty Fig's Dulce de Leche Whipped Cream

Method:

Preheat oven to 350ºbake

Grease 3~8" cake pans with butter or spray with flour/oil mixture.  

Line the bottom of the pans with a circle of parchment paper.
This facilitates the removal of the cake in one whole piece.

1. Combine flour, cocoa, baking powder, baking soda and salt in a bowl; mix well.

2. In the bowl of an electric mixer with a paddle attachment combine butter and brown sugar. Beat until light and fluffy, about 3 minutes, scraping the sides of the bowl frequently.

3. Add the eggs one at a time until well incorporated.

4. Mix in the cooled chocolate.

5. Combine the Guinness, milk and vanilla.

6. Alternating three additions, add the flour mixture and Guinness mixture to the butter mixture. Mix until incorporated between each addition, but do not over mix, or your cake with be tough.

7. With the last addition add the chocolate chips, as well.

8. Divide the batter equally among the three prepared cake pans.

9. Bake for 35-40 minutes until the center of the cake springs back when pressed gently and a cake tester inserted into the center of the cake comes out clean.

10. Remove cakes from the oven and allow to cool.

11. Remove cakes from cake pans when completely cooled. Cakes can be made ahead of time, wrapped and used the next day or frozen and thawed before assembly of cake.

Method to assemble the cake:

1. Place first layer on a cake stand or plate. Spread 1/2 of the can of Dulce de Leche on the top of the cake layer.

2. Place the second cake layer on top and spread the other 1/2 of the Dulce de Leche on the top of the second cake layer.

3. Add the third layer.

4. Ice the top and sides of cake with Dulce de Leche Butter cream.

5. Garnish with gold sanding sugar and raspberries. Serve with Dulce de Leche whipped cream.