Chocolate Guinness Sweet Potato Cake with Guinness Glaze

rinabeana on 3.10.2014

Oh yum!!! I have a Guinness chocolate cake recipe that I’ve made before, but couldn’t resist trying this one. I used Hershey’s special dark cocoa powder and the cake was nearly black. It was a little difficult to tell when it was done, but I think I got it right. Instead of the glaze, I went back to my other recipe, which calls for soaking the cake in a syrup made by heating 1/4 c. Guinness, 2 tbsp. cocoa powder, 1/4 c. brown sugar, and 1/2 tsp. vanilla and stirring until smooth. I poked holes in the cake and poured the syrup on top. I had to go slowly because the curvature of the Bundt encourages syrup rolling down the sides instead of soaking in the top. I finished it off with ganache made by heating 1/2 c. heavy cream and stirring in a whole (4 oz.) Ghirardelli baking bar (72% cacao) that I’d chopped up. I have the best luck with ganache on a Bundt when the cake has been chilled in the fridge overnight before I pour the ganache on top. Anyway, the cake itself was amazing! Totally muddy and moist and uber-chocolatey. It was a huge hit at a family gathering and no one could believe it had a cup and a half of sweet potato puree! Thanks for sharing!