Friday, November 15, 2013

Chocolate Stout Cake

I actually found this recipe on a blog called, Closet Cooking that I love and had copied it down in the hopes of trying it out one day. The stout beer sounded so intriguing!  Well, here it is and I must say that the beer does add a little something different. I really think the Irish Cream Frosting really compliments this cake very well. I would definitely recommend this cake with a traditional Irish meal.

Chocolate Stout Cake (as posted on Closet Cooking)
(makes 1 cake, 6+ servings)

1 cup (2 sticks) unsalted butter
1 cup stout (such as Guinness)
3/4 cup unsweetened cocoa powder
2 cups all purpose flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup sour cream

1. Melt the butter in a sauce pan, remove from heat and let cool a bit.
2. Mix in the stout and cocoa powder.
3. Mix the flour, sugar, baking soda and salt in a large bowl.
4. Mix the eggs and sour cream in another large bowl.
5. Mix the stout mixture into the egg mixture.
6. Mix the dry ingredients into the wet.
7. Pour the batter into one or two greased and parchment lined circular cake pan(s).
8. Bake in a preheated 350F oven until a toothpick pushed into the center comes out clean. If you bake it in a single pan then it should take about 40-50 minutes. If you bake it in two cake pans then it should take about 20-30 minutes. I baked my cake in a 8" pan and it took 1 hour and 10 minutes.

Bailey's Cream Cheese Frosting
4 ounces cream cheese (room temperature)
1 cup confectioners sugar
3 tablespoons of Bailey’s Irish cream

1. Cream the cream cheese.
2. Slowly mix in the confectioners sugar.
3. Slowly mix in the Irish cream.

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