Chocolate Stout Cake
Taken from: Unsweetened Cocoa
Makes 1-layer cake or 12 cupcakes, even though I just used a quarter of the original recipe. It would be easy to double the recipe for a nice, 2-layer cake.
- 1/2 cup stout (such as Guinness)
- 1/2 cup (1 stick) unsalted butter
- 1/4 cup + 2 Tbsp. unsweetened cocoa powder
- 1 cup all purpose flour
- 1 cup sugar
- 3/4 tsp. baking soda
- 1/4 + 1/8 teaspoons salt
- 1 large egg
- 1/3 cups sour cream (reduced-fat or full-fat)
-Bring stout and 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 salt in large bowl to blend. Using electric mixer, beat egg 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.
-Divide batter equally among muffin tins. (Or, for a plenty-huge 2-layer cake, use two cake pans and divide the rest of the batter into a 12-muffin pan for cupcakes.)
-Bake cakes until tester inserted into center of cakes comes out clean, about 35 minutes. Transfer cakes to rack; cool 10 minutes. Turn cakes out onto rack and cool completely.
Irish Cream Cake Frosting
Taken from: AllRecipes
Still a work in progress - it has great flavor but is more of a thin glaze than a thick frosting. This would be at least enough for a 1-layer cake or a dozen cupcakes.
- 1/2 teaspoon milk
- 3 tablespoons Irish cream liqueur (buying a mini-size, individual sample of Bailey's is the perfect amount for this recipe)
- 1/2 teaspoon strong brewed coffee
- 1/4 cup butter, softened
- 1 cup confectioners' sugar
- 1/2 teaspoon vanilla extract
-Beat the butter and confectioners' sugar with an electric mixer in a bowl until smooth. Add the vanilla extract and the cooled Irish cream mixture, and beat well.