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!
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
- Line your pan with butter and dust it with cocoa powder (not subtracting from the specified in the recipe).
- Melt in a small saucepan on medium heat the molasses with the stout and set aside.
- In a medium bowl sift the dry ingredients together and set aside as well.
- In the mixer, beat the butter until smooth and then add sugar. Beat again until fluffy and smooth, about 2 minutes.
- Beat in the eggs one at a time waiting for each one to be incorporated before adding another.
- 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.
- Pour evenly into a bundt pan and bake 40-50 minutes. the middle will spring back up.
- Release the cake from the pan as soon as it comes out of the oven.
- 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.
- Drizzle over the middle of the ring and let it fall down the sides naturally.