GUINNESS CHOCOLATE CAKE
I’m chanelling my Irish roots today. Some tasty Irish Whiskey Baby Back Ribs (recipe here) are crisping on the grill as I write this and some delicious Colcannon (recipe here) has been prepared ahead and kept warm while I whip up a little deliciousness for dessert
But since life is uncertain, we had dessert first. Two whole slices. Shameful but oh so good.
So richly chocolatey. So moist.
I’ve had this recipe stashed in my database for a long time now and have no reference to its origins, so to whomever the original belongs ‘go raibh maith agat‘ for the inspiration. (Irish gaelic for thank you)
- 1 cup Guinness stout
- 10 tablespoons (1 stick plus 2 tablespoons) unsalted butter
- ¾ cup unsweetened cocoa
- 2 cups white sugar
- ¾ cup plain Greek yogurt
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 2 ½ teaspoons baking soda
- 1 ¼ cups icing sugar
- 8 ounces cream cheese at room temperature
- ½ tbsp Irish whiskey
- 1 9" cake pan or 1 Omnia stove top oven
- In saucepan, heat Guinness and butter until butter has melted.
- Remove from heat and stir in cocoa and sugar.
- In smal bowl whisk eggs, vanilla and yogurt together.
- Add egg mixture to Guinness mixture.
- Whisk in flour and baking soda until a smooth batter is formed.
- Pour into prepared pan.
- If using conventional oven, bake at 350 deg for 35-40 minutes until toothpick test comes out clean.
- If using Omnia, heat base plate on high for 5 minutes.
- Place covered Omnia pan on base plate on high for 5 minutes.
- Reduce heat to medium low and continue cooking for about 35 minutes.
- While cake is cooking, beat together cream cheese and icing sugar.
- Whip in Irish whiskey to form a smooth creamy icing.
- Refrigerate until ready to use.
- Spread onto cooled cake, slice and enjoy.