When we got Guinness for Saint Patrick’s Day cooking we had to buy a 6-pack since they wouldn’t let you buy just one. We’re not really stout drinkers (or beer either) so I still have 5 bottles in my fridge. My sister sent me a link to a Chocolate Stout Cake made by Smitten Kitchen and I thought it looked like something I might want to play with and I did just that. I tweaked the ingredients a little, added some cherries and voila…Yummy Chocolate Guinness goodness! Seriously this cake is scrumptious! You must try it!
Now I’ve got 4 bottles of Guinness left…I wonder what Guinness Hush Puppies or battered fish would taste like? And I also want to try Murphys Brown Bread and Guinness Ice Cream recipe, but I may just have to go try it in person too when we’re there in October/November. That takes care of two more bottles. Maybe I’ll just have to make a few of the recipes twice! 😉
What You’ll Need For The Cake:
1 cup of Guinness
2 sticks of butter
1 cup cocoa
2 cups unbleached all purpose flour
1 cup of organic cane sugar
1 cup of dark brown natural sugar
2 teaspoons of baking powder
1 teaspoon of sea salt
1/2 cup of sour cream
Preheat oven to 350 F.
Melt Guinness, butter and cocoa over medium heat. Bring to a slow boil and cook until slightly thickened. Stir occasionally to ensure no scorching. Remove from heat and cool slightly.
In a large bowl mix flour, sugars, baking powder and sea salt and set aside.
In a small bowl beat together sour cream and eggs. Slowly add cooled chocolate mix to sour cream mixture stirring constantly to ensure that the eggs do not curdle and the mixture is mixed thoroughly. Add to flour mixture and stir until just mixed. Pour batter into a Bundt pan that has been sprayed well with non-stick spray. Bake for 35-45 minutes until toothpick inserted into cake come out clean. Remove from oven and let cool for 10-15 minutes before turning cake out onto a large plate. Let cake cool completely.
What You’ll Need For the Ganache:
1 cup of chocolate chips
1/2 cup of half and half
1/4 cup of organic cane sugar
Melt chocolate chips and sugar in half and half until smooth. Pour over the top of the cooled Chocolate Guinness Cake.
Note: I would have liked to have served fresh or frozen cherries with this cake, but for some reason I didn’t have any in the fridge or freezer, which is totally unlike me. I did however have a can of light cherry pie filling that was still in date, which was totally unlike me, though I don’t remember buying any, so I used that instead. If you wanted to make a cherry topping you could cook 2 cups of cherries with 1/4 cups of sugar and 2 tablespoons of water until the sugar melts and the mixture starts to thicken a bit. You could also top the cake with fresh whipped cream, but I didn’t have any of that on hand yesterday either. Not a stellar fridge or freezer day for me yesterday to say the least! 😉