Thursday, March 19, 2009

Chocolate Guiness Cake

For our annual St. Patrick's Day dinner at my parents' house I wanted to make a fun dessert, as it's been a while since I got my bake on. I ran across this cake on one of the food blogs I follow through Google Reader. It was very dense and rather moist. However, while you could smell the beer while it baked, you couldn't taste it at all, which was a bit disappointing. Also, the blog where I found the recipe indicated that she had trouble with cutting into the cake and finding that parts of the cake didn't mix well (as if there were clumps of dry ingredients). So the recipe I followed called for sifting the flour and using superfine sugar, in hopes of solving the problem. Alas, it didn't work. Not that anyone else noticed, but as an overly self-critical chef, I did. The icing was very good with the cake.

Looks-wise I was very pleased with the cake, as frosting just the top truly makes it look like a pint of Ireland's finest.

Chocolate Guiness Cake

Source: Annie's Eats, originally by Nigella Lawson

1 cup Guinness beer

10 Tbsp unsalted butter

1/2 cup cocoa powder

2 cups superfine sugar

3/4 cup sour cream

2 eggs

1 Tbsp vanilla extract

2 cups all-purpose flour

2 1/2 tsp baking soda

8 oz. cream cheese (no need to soften)

5 Tbsp butter, softened

2 tsp vanilla extract

2 1/2 cups powdered sugar

Preheat the oven to 350 degrees F. Grease and flour the sides of a 9-inch round springform pan, and line the bottom with parchment paper. In a small saucepan, combine the Guinness and butter. Heat over medium heat until the butter is melted. Remove from the heat. Whisk in the cocoa powder and sugar.

In the bowl of an electric mixer, combine the sour cream, eggs and vanilla. Beat on medium speed until well combined. Add the Guinness mixture to the bowl and mix until incorporated. In a small bowl, sift together the flour and baking soda. Add the dry ingredients to the bowl of the mixer and mix on low speed until just incorporated.

Pour the batter into the prepared pan. Bake for 45-55 minutes, or until a toothpick inserted in the center comes back clean. Cool completely in the pan on a wire rack. Once cooled, remove the sides of the pan.

To make the frosting, combine the cream cheese, butter, and vanilla in the bowl of a stand mixer. Cream on medium-high speed. Add the powdered sugar to the bowl in batches, beating on low until just combined and then on high speed until desired consistency is reached. For a stiffer icing, add more powdered sugar. Frost cooled cake as desired.

1 comment:

Di in Indiana said...

I wonder if you alternated adding the dry ingredients and the beer would make a difference with the dry ingredients clumping?