last month we had family in town to stay with us for a few days and cooked up a storm. we also realized we have an extremely un-kid-friendly house. nice furniture, endless sharp corners, and the only small cups we had were for espresso – not to mention we don’t have ketchup, which is apparently every child’s favorite vegetable. we’re going to work on that.
however the ladies (austin’s sister sheri, his niece zoe, and myself) had a good ol’ time baking a cake together. in true form i chose a guinness chocolate cake (again, not the most appropriate dessert for a 7-year old) but it was delicious and zoe was pretty excited to taste the beer in each bite, however the novelty wore off quickly and she decided to just eat the icing.
this cake was easy as well, pie. we followed the original recipe exactly although next time i may experiment with a few variations. i don’t own a mixer, so we actually did all of the whisking & mixing by hand. it wasn’t bad at all – no pulled muscles!
you intentionally don’t ice the sides of the cake so that it resembles a pint of that stout delicious guinness we love so much. we ate ours with wine, but pairing it with it’s inspiration, or a nice whiskey sounds like a winning combination to me.
Guinness Chocolate Cake Recipe
•1 c. and 2 tbsp unsalted butter
•1 c. guinness
• 3/4 c. dutch process cocoa, sifted
•2 + 1/4 c. all purpose flour, sifted
•2 tsp. baking soda
•2 c. sugar
•2 medium eggs
•2/3 c. sour cream
•1 tbsp. vanilla extract
•1 + 1/3 c. cream cheese
•1+1/2 c. powdered sugar, sifted
•2/3 c. cream, whipped
1. preheat oven to 350F. add butter, cocoa and guinness to a saucepan. warm over a medium heat and stir until melted. set aside for 5 to 10 minutes to cool slightly.
2. add flour, baking soda and sugar to a large mixing bowl and mix together well. pour in the guinness/cocoa/butter mixture, lightly combine, add the eggs, vanilla and sour cream and beat everything together until well combined. the batter should be thick and dark chocolate in color.
3. pour into a greased and lined 10″ angel food pan (or another straight-sided tube pan) and cook in the oven for 1 hour to 1 hour 15 minutes, or until a skewer comes out clean from the centre of the cake.*note: this cake is very moist inside, so use your judgment regarding the skewer test. do not leave in the oven until the cake has totally dried out — cook long enough so there is no uncooked cake on the skewer but there may be a few moist crumbs sticking to it after an hour of cooking. [note: i used a normal rectangular cake pan and it only baked for about 25 minutes.]
4. Leave to cool for 10 to 15 minutes before removing from the cake tin (or cake pan) and place on a wire wrack to cool completely.
1. place the cream cheese into the bowl of a mixer and beat on a low-medium speed using a whisk attachment [i don’t have a mixer so i set the cream cheese on the counter to get room temperature] whisk until the cheese is smooth and there are no big lumps remaining.
2. gradually, using a large spoon, add in the sifted powdered sugar and beat gently to combine. after 2 to 3 minutes, stop the machine (in my case, my arm), scrape any excess frosting from the sides of the bowl and beat on medium speed until lump free.
3. remove bowl from mixer and gently fold in the whipped cream, mixing to fully combine.
4. place cooled cake on a cake stand and add the frosting, spreading out just to the edge without going over the side.