Thursday, March 22, 2012 St. Patrick's Day Stout Cake

Adapted from Smitten Kitchen's Chocolate Stout Cake

1 cup Guinness
1 C Butter
3/4 C Unsweetened Cocoa Powder
2 C Flour
2 C Sugar
1-1/2 tsp Baking Soda
3/4 tsp Salt
2 Eggs
2/3 C Greek Yogurt

6 oz. Semisweet Chocolate Chips
6 Tbsp Heavy Cream
3/4 tsp Instant Coffee Granules

Cake Preparation
Preheat oven to 350°F. Bring Guinness and Butter to simmer in large saucepan over medium heat. 

Add Cocoa Powder and whisk until mixture is smooth. Cool slightly.

Whisk Flour, Sugar, Baking Soda, and Salt in large bowl to blend. Using electric mixer, beat Eggs and Yogurt 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 buttered 9x13 pan. Bake cake until tester inserted into center comes out clean, about 35 minutes. Cover with Ganache.

Ganache Preparation
For the Ganache, melt the Chocolate, Heavy Cream, and Coffee in the microwave 30 seconds at a time mixing until smooth.

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