As I have been reminded lately that I am “old”(er), a note to the younger readers: the title refers to what was one of my favorite ad campaigns as a kid (which probably explains a lot about me and my childhood):
Beer is almost as popular right now as bitters. Home brewing kits are really easy to procure, “gastropubs” and “growler stations” are popping up everywhere, and–for those who do not actually enjoy the taste of beer–flavored beers can be purchased! There’re raspberry beers like Purple Haze (which I frankly find disgusting) and you can even find Banana Bread Beer (not that there’s enough money in the WORLD to make me try that). But then there is the Moo-Hoo. Now we’re on to something. Chocolate and beer. And with a stout like Guinness, this dessert is not going to be too sweet–making it TTENG-approved. Couldn’t get any better, right?
So…if you do a search for recipes (either to follow directly, or just to look for inspiration), you will discover two things:
- Every recipe for Guinness chocolate cake is based off a Nigella Lawson creation. Which when you think about it makes sense, as this whole “beer with chocolate” idea is kinda stoner.
- This isn’t healthy eating at all. The amount of butter alone would make Paula Deen proud. Definitely work out before eating this–you won’t be able to live with yourself otherwise.
N.B. (1) My version of this cake is not sweet, because I do not like overly sweet desserts. In particular, most people would probably want to make more frosting. You’ll see how much I made in the pictures, and you can scale appropriately. (2) Some recipes I read while prepping for this put Bailey’s in the frosting. To me…that’s 2/3rds of the way to an Irish Car Bomb, and since I’m at the age and stage where “depth charges” just sound like a bad idea, I nixed that. But, some may want to consider switching the heavy cream for Bailey’s. Just sayin’.
BRILLIANT! A GUINNESS CHOCOLATE CAKE
- One bottle Guinness (at least…you only need one for the cake!)
- .75-1 cups cocoa powder (unsweetened)
- 2 sticks butter
- 2 eggs
- 2 (or a little less) cups sugar
- 2-2.5 cups flour
- approx. 2/3 cup sour cream
- Pinch of salt
- 1 teaspoon baking soda
- Half a package of cream cheese
- 2-3 tablespoons powdered sugar
- A “shot” of heavy cream
- Preheat the oven to 350*F. Grease a springform pan.
- Mix 2 cups of flour, a little under two cups of sugar, the baking soda, and the salt in a medium-sized bowl. Set aside.
- In a LARGE bowl, whip the two eggs and the sour cream.
- In a saucepan cook the Guinness, butter, and chocolate over low to medium heat until everything has melted.
- Let the Guinness/chocolate/butter mixture cool for a few minutes. When it has done that, mix it into the egg/sour-cream bowl.
- Add the dry ingredients to the wet. You want to do this in batches so you don’t break your mixer. If it’s still too “soupy”, add a bit more flour.
- Pour into the greased springform. Bake for 60-75 minutes, or until the cake passes the knife/toothpick test. When you remove the cake, remove the sides of the springform.
- When the cake has cooled, make the frosting. To do that…mix the three frosting ingredients together, and smear it on the top of the cake.
- (Optional) for “garnish” sprinkle with more cocoa powder or chocolate chips.