So. It’s nearly St. Patrick’s Day, and three days after that is Ostara. That means recipes for both! So, yeah, sorry about the spamming if you don’t like them. LOL!
Chocolate Guinness Cake
Yields: 10 - 12 serving(s)
Prep Time: 20 mins
Total Time: 1 hr 45 mins
Ingredients:
Cake:
6 oz. semisweet chocolate, chopped
11 oz. bottle Guinness Stout
1 1/4 cups granulated sugar
1 1/4 cups firmly packed light brown sugar
11 Tbsp. unsalted butter, softened
1/3 cup unsweetened cocoa powder
3/4 cup sour cream, room temperature
2 large eggs, room temperature
1 large egg yolk, room temperature
2 1/2 tsp. vanilla extract
2 1/2 cups all-purpose flour
2 1/2 tsp. baking soda
1 tsp. kosher salt
Baking spray with flour
Icing:
2 oz. cream cheese, softened
1 Tbsp. unsalted butter, softened
1 1/2 cups powdered sugar
2 Tbsp. Irish cream, such as Baileys
Directions:
For the cake:
Preheat the oven to 350°F.
Place the chocolate in a large bowl. In a medium saucepan, whisk together the Guinness, granulated sugar, light brown sugar, and butter; bring to a simmer over medium heat, stirring occasionally, until the sugar is dissolved and the butter is melted. Whisk in the cocoa powder. Pour the hot mixture over the chocolate, and let stand for 2 minutes. Stir until the chocolate is melted and the mixture is combined. Whisk in the sour cream, eggs, egg yolk, and vanilla.
In a medium bowl, whisk together the flour, baking soda, and salt. Slowly add the flour mixture to the chocolate mixture, whisking just until combined.
Spray a 10- or 12-cup Bundt pan with baking spray with flour. Pour the batter into the prepared pan. Bake until a wooden pick comes out with a few moist crumbs, 45 to 50 minutes. Let the cake cool for 5 minutes in the pan before carefully flipping the cake out onto a wire cooling rack; let cool completely.
For the icing:
In the bowl of a stand mixer fitted with a paddle attachment (or with a handheld mixer), beat the cream cheese and the butter over medium speed until smooth. Gradually beat in the powdered sugar at low speed until the mixture is smooth, stopping to scrape the sides and bottom of the bowl. Slowly stream in the Irish cream, beating until combined and scraping the sides of the bowl. Add water, 1 teaspoon at a time, until the desired consistency is reached for spooning the glaze, about 1 tablespoon.
Place the cooled cake on a serving platter. Spoon the icing on top of the cake and allow it to set for about 20 minutes.
Recipe courtesy of The Pioneer Woman.com
