Happy St. Patty’s Day!! Today is the big day where wearing green keeps you from getting pinched (who came up with that anyway??) – where green beer flows in rivers and streams and bars across the nation – and you can eat all the chocolate cake because duh – there’s Guinness in it.
With today’s post I’m going to let the cake speak for itself. I have lots to tell you but the handsome hubby needs the computer to finish his homework and there’s no way I can stand in the way of my main man trying to better himself. So we will chat soon but in the meantime…
Here’s the cake. Deep and rich and chocolatey. The Guinness adds a richness to the cake but even with the sugar that’s in the batter, it’s definitely not too sweet. Using palm sugar adds a caramel flavor…and who doesn’t like chocolate + caramel?
The cake is moist and crumbly at the same time. I frosted mine before I got to eat it (poor me) but I can certainly imagine eating this cake without frosting, or with whipped cream, or just plain with a nice hot cuppa tea.
Hope you guys have a fun green day!
chocolate Guinness cake with cream cheese frosting
recipe from delicious magazine
for the cake
1 cup + 2 tablespoons softened butter
1 3/4 cup palm sugar (or brown sugar)
1.75 ounces bittersweet chocolate, chopped
3/4 cup Guinness beer
2 3/4 cup all purpose flour
1/4 cup + 2 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
Preheat your oven to 350 degrees. Butter the bottom and sides of a 10-inch round cake pan that has a removable bottom. Line the bottom of your pan and butter the liner too. Set aside.
In a stand mixer fit with the paddle attachment, beat the butter and sugar together until light and fluffy, about five minutes.
Melt the chocolate in a double boiler (place the chocolate in a heatproof bowl over a pot filled halfway with simmer water.) With the mixer running, slowly drizzle the melted chocolate into the butter. Add the eggs, beating well after each addition.
With the mixer running again, slowly add the Guinness to the batter – the batter will split, but don’t worry, it will come back together.
Sift the flour, cocoa powder, baking soda and baking powder together. Add the flour mixture to the batter and mix just enough for everything to come together.
Pour the cake batter into the pan and with a spatula, spread the batter evenly to the sides.
Bake the cake for 30 minutes or until a toothpick comes out clean (mine took 30 minutes.) Once the cake has finished cooking, remove it to a cooling rack and allow the cake to cool completely before removing it from the pan.
for the cream cheese frosting
8 ounces cream cheese
1 cup powdered sugar
1 teaspoon vanilla
4 tablespoons greek yogurt
In a stand mixer fitted with the paddle attachment, beat the cream cheese until light and fluffy – about five minutes. Add the powdered sugar and mix to combine. Add the vanilla and the yogurt to the cream cheese and mix everything together completely.