Chocolate stout cake with Bailey’s cream cheese icing

April 4, 2012

Apologies for the relative inactivity on this blog lately. Unfortunately, my desktop’s hard drive crashed in late February so that took a lot of time and energy to deal with. Then, two days ago, my new hard drive crashed, taking with it several food pictures that I had not yet posted. Current mood around here: stabby.

Anyway…my good friend Sam sent in some St. Patrick’s day recipes a couple of weeks ago. I thought that this one could also work for Easter, especially if a family dinner is in the plans 🙂 The original recipe can be found here.

Chocolate Stout (Guinness) Cake

Stout brings out the flavours of the chocolate in this light and moist chocolate cake.

Servings: makes 6+ servings

Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 60 minutes

Ingredients

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

Directions

Melt the butter in a sauce pan, remove from heat and let cool a bit.
Mix in the stout and cocoa powder.
Mix the flour, sugar, baking soda and salt in a large bowl.
Mix the eggs and sour cream in another large bowl.
Mix the stout mixture into the egg mixture.
Mix the dry ingredients into the wet.
Pour the batter into one or two greased and parchment lined circular cake pan(s).
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.

Bailey’s Cream Cheese Frosting

A cream cheese frosting spiked with Irish cream.

Servings: makes 1 cup
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes

Ingredients