Preheat oven to 350°F. Prepare two 8 in. x 2 in. round pans with vegetable pan spray.
In medium bowl, combine flour, baking soda and 1/2 teaspoon salt; set aside.
In large microwaveable bowl, melt 6 ounces chocolate and 3/4 cup butter on 50% power for one minute. Stir and continue to melt at 50% power until smooth. (Mixture can also be melted on top of the stove in a heavy saucepan over low heat). Transfer mixture to large bowl. Add sugar and beat with and electric mixer until well blended. Add eggs and vanilla; beat until combined. Add flour mixture alternately with Guinness; beat until just combined. Divide evenly between two prepared pans, filling pans about 2/3rds full.
Bake 38-40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pans; remove and cool completely on cooling grid.
For icing, combine lager and 1/8 teaspoon salt in large skillet. Heat over medium-high heat until liquid has reduced to about 1/3 of a cup; about 30-35 minutes. Remove from heat and cool completely.
In large bowl, beat 1/2 cup butter and shortening with electric mixer until fluffy. Gradually add confectioners’ sugar, one cup at a time, beating on low speed. Add reduced lager, one tablespoon at a time, continuing to beat on medium speed until light and fluffy. If icing is too soft add additional confectioners’ sugar, one tablespoon at a time, until desired consistency is reached.
To assemble, spread icing onto one cake layer; top with second cake layer. Spatula or spoon ice top and sides of cake with remaining icing. Shave remaining 2 ounces chocolate with peeler; press onto sides of cake.
Rated 4 out of
Frequently requestedA favorite cake of many of my friends. That said, I usually need to double the icing recipe to have enough to both fill and frost. Also, I usually rework the cake recipe to use up the entire bottle of Guinness, which gives me enough cake to be able to torte properly.