In celebration of our favorite Irish holiday, Chef Steve Brockman shares his Chocolate Guiness Cake. Adding stout to the batter makes the cake more full-bodied, moist & rich – a sinful pleasure that not even St. Patrick himself could resist.

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Ingredients

CAKE:

3 c 2 c 1 ½ c 4 c 4 c 1 T 1 ½ t 4 ea 1 1/3 c

Guinness Butter, unsalted Cocoa powder, Dutch processed Pastry or cake flour Sugar Baking soda Salt Eggs Sour cream

FROSTING:

2 c 1 lb

Heavy cream High quality chocolate, finely chopped

Instructions

CAKE:

1. Heat beer and butter to a simmer until butter is melted.
2. Add cocoa powder. Whisk until smooth. Cool slightly.
3. Sift flour, sugar, baking soda and salt.
4. Beat eggs and sour cream.
5. Add beer mixture to eggs, beat until just combined.
6. Fold in flour mixture until combined.
7. Add to prepared pan (buttered if using cake pans) half full, can also use a bundt pan.
8. Bake at 350 until toothpick comes out clean. 30-40 minutes.
9. Transfer cake to rack; cool 10 minutes. Turn onto rack and cool completely.

FROSTING:

1. Heat the heavy cream just to a boil & pour over chocolate in a separate bowl. Whisk slowly to mix and melt the chocolate.
2. Set aside and let cool, stirring about every 5 minutes so the consistency is maintained.
3. When chocolate is still pourable but thicker (about the consistency of heavy cream). Pour over cooled cake placed on a wire rack. Tilting the cake back and forth to even out the frosting.