Friday, December 25, 2009

Jazzy Chocolate Guinness Cake

A Christmas dessert tradition in my house !


1 cup Guinness
1 cup butter
3/4 cup cocoa powder
2 cups all purpose flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup sour cream

Preheat oven to 350°F. Butter or spray a bundt pan well. Bring 1 cup stout and 1 cup butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.

Whisk flour, sugar, baking soda, and 3/4 teaspoon salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Pour batter into prepared pan. Bake cake until tester inserted into center comes out clean, about 35 minutes. Transfer cake to rack and cool completely in the pan.

1/4 cup Guinness draught stout
4 Tbs brown sugar
2 Tbs unsweetened cocoa powder
1/2 tsp vanilla extract

Mix sauce ingredients in a small saucepan and heat over low heat until smooth. Allow to cool.

1 1/4 cups heavy whipping cream
1 1/4 cups semi-sweet chocolate chips

Bring cream to a simmer in a small saucepan. Turn off heat and stir in chocolate until sauce is smooth and creamy.

Apply ganache, vanilla ice cream and sauce to cake.

Drink leftover Guinness.

Enjoy !

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