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1
Preheat the oven to 350 degrees F.
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2
To make the cake, begin by greasing a 15 by 10-inch cake pan.
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3
Cream the butter and sugar until light and fluffy.
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4
Then whip the eggs separately until they triple in volume and are pale yellow.
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5
Add the eggs to the butter mixture.
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6
Sift together the all-purpose flour, cocoa powder, baking powder, and baking soda.
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7
Gradually add the dry ingredients alternating the Guinness to the creamed mixture.
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8
Place the batter in the pan and bake for approximately 20 to 25 minutes.
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9
To make the cherry compote, wash, stem, and pit the cherries.
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10
Combine the water, brandy, lime juice, and black pepper in a saucepan.
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11
Thoroughly mix the sugar and cornstarch then add the mixture to the saucepan.
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12
Bring to a boil, add the cherries and simmer, stirring frequently for 10 minutes, or until the cherries are soft.
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13
Then chill.
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14
To make the simple syrup, place the sugar and water in a saucepan and bring to a boil.
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15
Remove from heat and let cool.
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16
Take 1 cup of simple sugar and add 1 cup of Guinness stout, and 1/3 cup Irish whiskey and stir.
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17
To make the zabaglione, begin by beating the egg yolks and sugar in a stainless steel or copper bowl until light and fluffy.
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18
Add the Irish whiskey and place over the simmering water and whip consistently until the mixture is hot enough to coat a spoon.
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19
Immediately remove from the heat and place over the ice water until it is cold.
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20
Whip heavy cream and 1 teaspoon sugar until a medium peak forms and gently fold into zabaglione, to taste.
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21
To assemble, first cut the cake into cubes and gently place in a desired glass.
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22
Moisten with the Guinness syrup, then spoon the compote on top of the cubed cake.
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23
Add a layer of the zabaglione and repeat the layers until the glass is full.
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24
Add a chocolate covered pretzel rod for garnish and serve.
