Chocolate Guinness Cake for St. Patrick's Day
I love beer in stews and chilis, but beer with chocolate?
If you've ever tried Guinness Stout before, you will know it's not really beer anyway.
It's got a rich, dark chocolately flavor to me, and I can only drink one pint of it, since it is SO FILLING.
There is a secret to pouring it, so make sure you find a bartender who knows what he/she is doing, or just go to Dublin.
Instead of dried out Irish Soda Bread this year, how about a Chocolate Guinness cake?
I brought this to my friend Sally's house to go with her delicious corned beef and cabbage meal, and it was the bomb.
I chose this recipe, because it doesn't have 3 layers, just one, baked in springform pan.
And for those of you who will write to me and say "I don't have a springform pan", my new answer is:
"then go buy one, they are $9.99 at Home Goods (I just saw a few there this week) and is the best cake pan you will ever own".
I know that was harsh, sorry, but it's been 5 years of that same question (and also, "can I substitute boneless chicken breasts, for the chicken thighs w/ skin?".............NO).
Back to the recipe.
You can make any frosting you like, a chocolate frosting is great, but I chose this cream cheese frosting for contrast with some shaved dark chocolate on top.
Though there may seem to be a lot of sugar in this recipe, it's not sweet at all!
As you can see, I am frosting challenged. I had to slice off the top of the cake because it puffed up a bit too much to spread the icing on top.
This cake is a winner!
Chocolate Guinness Cake (adapted from Simply Recipes):
1 cup stout or porter beer, such as Guinness
10 tablespoons unsalted butter
3/4 cup unsweetened cocoa
1 3/4 cups superfine sugar
1/4 cup dark brown sugar
3/4 cup sour cream
1 tablespoon pure vanilla extract
2 cups all-purpose flour
2 1/2 teaspoons baking soda
1/4 teaspoon salt
Preheat the oven to 350°F. Grease a 9-inch springform pan with butter and line the bottom with a round of parchment paper.
In a large saucepan place the beer and butter. Cook over medium-high heat until the butter has melted. Add the cocoa powder and sugars and whisk together. Take off heat and allow to come to room temperature.
In another bowl beat together the sour cream, eggs, and vanilla extract until very, very well combined. Add to the butter-beer mixture and whisk together.
In another bowl whisk together the flour, baking soda, and salt. Add to the beer-butter mixture and whisk together until it just comes together. Pour into the prepared pan and give the pan a few short drops onto the countertop to shake the air pockets in the batter to the surface and out of the cake.
Bake for 50-60 minutes. Allow to cool on a wire rack. Run a knife around the edge to separate the cake from the pan and pop the ring off the springform.
Cream Cheese Frosting:
1/2 cup of butter (1 stick), room temperature
8 oz of Philly cream cheese (1 package), room temperature
2 - 3 cups of powdered sugar
1 tsp of vanilla extract
Once the cake is cooled, you might want to slice off the very top of the cake to create an even surface for frosting (using a serrated knife).
Spread the cream cheese icing over the cake and sprinkle with shaved chocolate.
You can also just dust this cake with confectioner's sugar if icing is not your thing.
Enjoy and have a safe St. Patty's day!