Taste: Guinness Stout Cake

Step aside, sugar

Savory desserts are the newest after-dinner star

Sugar usually takes center stage when it comes to dessert. Saccharine cookies, pies and cakes have complemented so many great dinners, there hardly seems reason to change. That is until you realize the possibility of savory desserts. WAC Pastry Chef Lori Masaki certainly does, and she’s no stranger to uniquely delicious flavor combinations. Lori has collected pine needles to make aromatic ice cream, baked squid-ink French macaroons as dark as the night sky, and frosted beer cake, all in the name of dessert.

“These desserts are new and cutting-edge,” Lori says. “There aren’t any rules.”

This freedom to experiment has led Lori to some of her favorite creations.

“My inspiration can come from anywhere,” she says. Savory desserts are especially good for people who want a finishing note for their meal but don’t have a sweet tooth. By highlighting
a dessert’s star ingredient, Lori calls attention to unique flavor profiles rather than sweetness.

Try your hand at Lori’s Guinness Stout Cake or experiment with your own inspiration.

Step 1: Guinness Stout Cake

  • 4½ C. all-purpose flour
  • 1 C. cocoa powder
  • 3 tsp. baking soda
  •  1½ tsp. salt
  •  3 C. sugar
  •  1½ C. vegetable oil
  • 3 C. cold water
  •  ½ C. Guinness beer
  • 2 T. vanilla extract
  • 6 T. apple cider vinegar

Preheat oven to 325 degrees. Mix dry ingredients and set aside. Whisk together oil, water, beer, and vanilla. Add dry ingredients to wet ingredients and whisk until smooth. Stir in apple cider vinegar. Add to an 18-inch by 13-inch sheet pan. Bake for 25 minutes. Cut the cake into rounds using a 3½-inch cookie cutter.

 Step 2: Guinness Curd

  • 1¾ C. Guinness beer
  •  ¾ C. + 4 T. sugar
  • 6 eggs
  • ½ C. butter

Heat beer and three-quarters cup sugar until the sugar dissolves. Mix eggs and four tablespoons sugar. Slowly add warm beer mixture to egg mixture. Cook over medium heat until thick, stirring constantly. Remove from heat, add butter and mix until fully incorporated. Chill curd for eight hours.

Step 3: Guinness Mousse

  • 1 C. Guinness curd
  •  1½ C. cream

Whip cream to soft peaks and fold in curd.

Chocolate Wrap (for Step 4)

2 C. baking chocolate (buy baking chocolate that contains cocoa butter)

Step 4: Cake Assembly

Line the inside of a 3½-inch by 1½-inch PVC pipe with a 2½-inch-tall acetate sheet. Place cake inside pipe, add curd layer, and top with mousse. Chill for eight hours in the freezer. Remove cake from PVC pipe and peel off acetate sheet. Melt chocolate over low heat. Spread melted chocolate on a clean layer of acetate and wrap around the cake. Work carefully as you only get one shot at putting on the chocolate. Return to freezer for five hours. Remove final acetate sheet before serving.

As published in the May/June 2017 issue of WAC Magazine.

—Posted on May 11, 2017

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