Chocolate Guinness Cake for St. Patricks day
Yum! Chocolate Guinness cake topped with cream cheese frosting spiked with a splash of Irish whiskey.
- Butter for pan
- 1 cup Guinness stout
- 10 tablespoons (1 stick plus 2 tablespoons) unsalted butter
- 3/8 cup unsweetened cocoa
- 2 cups superfine sugar
- 3/8 cup sour cream
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 2 1/2 teaspoons baking soda
- 1 1/4 cups confectioners' sugar
- 8 ounces cream cheese, room temperature
- A splash of Irish whiskey to flavor
Heat oven to 350°F.
Butter a 9-inch springform pan and line with parchment paper. In a large saucepan, combine Guinness and butter. Place over medium-low heat until butter melts, then remove from heat. Add cocoa and superfine sugar, and whisk to blend.
In a small bowl, combine sour cream, eggs and vanilla; mix well. Add to Guinness mixture. Add flour and baking soda, and whisk again until smooth. Pour into buttered pan, and bake until risen and firm, 45 minutes to one hour. Place pan on a wire rack and cool completely in pan.
Using a food processor or by hand, mix confectioners' sugar to break up lumps. Add cream cheese and blend until smooth. Add the whiskey and mix until smooth and spreadable.
Remove cake from pan and place on a platter or cake stand. Ice top of cake only, so that it resembles a frothy pint of Guinness.