Iced Chocolate Ale Bundt Cake

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What kind of person would I be if I didn’t make something with ale on St. Patrick’s Day. I’ve been to the Guinness brewery and the best thing I tasted there wasn’t the beer, believe it or not. It was the Guinness chocolate bar they had in their gift shop. My brother and I were mid-argument, something about directions, and this bar alone brought us together again. I’ve been dreaming of it ever since I took my last bite, and this is a cakeafied version of it.

That said, confession time. I didn’t use Guinness. Oops. I had to get you this far so you’d listen to me when I tell you that it’s equally as good if not better. Instead, I used a dark bitter chocolate ale that I found in a local market. The real kicker here is the molasses in the recipe. It keeps the ale very much alive, which gives the cake a real depth of flavor.

This is my second post in a row about chocolate cake, I know, but come on, what was I supposed to do? I even sprinkled a little gold dust on top. Happy St. Patrick’s Day!

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CAKE: (recipe used from Fine Cooking)

1 1/4 c. dark ale, like Guinness or chocolate ale (I used Old Tom)

1/3 c.  molasses

1 2/3 AP flour

3/4 c. cocoa powder

1 1/2 t. baking powder

1/2 t. baking soda

1/2 t. salt

1 1/4 c. unsalted butter, softened

1 1/2 c. packed light brown sugar

3 eggs

  1. Line your pan with butter and dust it with cocoa powder (not subtracting from the specified in the recipe).
  2. Melt in a small saucepan on medium heat the molasses with the stout and set aside.
  3. In a medium bowl sift the dry ingredients together and set aside as well.
  4. In the mixer, beat the butter until smooth and then add sugar. Beat again until fluffy and smooth, about 2 minutes.
  5. Beat in the eggs one at a time waiting for each one to be incorporated before adding another.
  6. Then, alternate stout and dry mixture on low until both are gone and the batter is smooth with no lumps. Scrape down the sides if you have to.
  7. Pour evenly into a bundt pan and bake 40-50 minutes. the middle will spring back up.
  8. Release the cake from the pan as soon as it comes out of the oven.

ICING:

icing sugar

milk

vanilla

  1. Starting with at least 2 c. of the icing sugar and vanilla, pour milk in, a tablespoon at a time until you get a thick paste like consistency. It shouldn’t fall easily from a spoon, but drip slowly.
  2. Drizzle over the middle of the ring and let it fall down the sides naturally.

 

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