Hello there– With St. Patrick’s Day around the corner, thought you might like to try this little cake that starts with a bottle of Guinness Stout. I’m not a big beer drinker myself (I leave that to Larry and the kids), but I did tour the Guinness factory on a trip to Dublin with Laurel and ended up with a complimentary huge glass of Guinness! But, all in all, I prefer my beer stirred into a rich dense chocolate cake and topped with a cloud of cream cheese frosting–like this one.
GUINNESS CHOCOLATE CAKE
1 cup Guinness stout
10 tab. (1 stick +2 tab.) butter
1/2 cup unsweetened cocoa*
2 cups sugar
3/4 cup sour cream
1 tab. vanilla
2 cups flour
2 1/2 tsp. baking powder
1/2 tsp. salt
8 oz. cream cheese
1/2 cup butter (1 stick)
1 tsp. vanilla
1 pound box powdered sugar (about 3 3/4 cups)
Pour the Guiness and the butter, cut into chunks, into a large saucepan. Put it over medium heat until the butter melts and then take it off the stove. Stir in the cocoa and sugar and whisk it until it’s all well blended.
In a separate bowl, mix together the sour cream, eggs and vanilla. Then pour this mixture into the sauce pan with the chocolate & sugar. Mix thoroughly. Add the flour, baking powder and salt and whisk it till it’s all blended together.
Pour the batter into a 9″ or 10″ springform pan that has been sprayed with cooking spray. Put it into a 350 degree oven for 55 to 65 minutes until it’s firm to the touch and a knife inserted comes out clean.
Let the cake cool, before you put on the frosting.
To make the frosting, beat together the butter, cream cheese and vanilla with an electric mixer. Then pour in the powdered sugar a bit at a time and keep beating until it’s smooth and creamy. Spread over the cake and it’s ready!
And here’s a couple pictures of our stay in Dublin, complete with our Guinness museum stop:
Thanks travel buddy — it was a grand trip!!