Search this Topic:
Jan 11 10 11:27 PM
Mar 19 10 12:24 PM
Kells Guinness Stout Cake
1/4 cup unsweetened cocoa powder
1/3 cup butter, softened
1/3 cup Guinness draught stout
1 cup sugar
1 cup flour
2 large eggs
3/4 teaspoon baking soda
1/2 teaspoon vanilla
1/4 teaspoon baking powder
1/3 cup low fat buttermilk
1/8 teaspoon salt
Preheat oven to 350 degrees and place rack in middle of oven. Grease and lightly flour 9-inch cake pan.
In a small saucepan, combine cocoa powder & stout and heat over low-moderate heat until smooth. Set aside to cool. In med bowl, sift together flour, baking soda, baking powder & salt. In a large bowl w/ an electric mixer on low-med speed, beat butter until creamy. Gradually add sugar and beat until pale yellow in color. Beat in eggs, one at a time, and vanilla.
Stir buttermilk into cooled cocoa and stout mixture.
With the mixer on low, slowly add one-third of buttermilk mixture into creamed butter until incorporated. Add the flour mixture in 3 parts, alternating with the remaining two parts of the buttermilk and ending with the flour. Batter will look grainy or appear to be breaking up.
Pour batter into cake pan and bake for 25-35 minutes or until the cake pulls away from the sides of the pan and a toothpick inserted in the middle comes out clean. Remove to wire rack w/ parchment or waxed paper beneath it. Allow cake to cool in pan for 10 minutes, then slide knife around the edge of pan and invert to release cake, bottom side up, onto wire rack. When cool, use a fork to poke holes generously into bottom side of cake.
Makes 1 9-inch cake.
Chocolate Guinness Sauce
1/4 cup Guinness draught stout
4 tablespoons light or dark brown sugar
2 tablespoons unsweetened cocoa powder
1/2 teaspoon vanilla
Mix ingredients in a small saucepan & heat over low heat until smooth. Allow to cool. Spoon ¾ of the sauce over bottom of cake, allowing sauce to seep into cake. Invert cake right side up onto serving platter. Poke holes in top of cake and spoon remainder of sauce on top of cake.
Chocolate Ganache Glaze
10 oz (1-1/4 cups) heavy whipping cream
10 oz semisweet dark chocolate chips or bar broken into pieces
Bring cream to a simmer in a small saucepot. Turn off heat and stir in chocolate pieces until sauce is smooth and creamy. Pour onto finished cake, smoothing ganache atop & along sides of cake. Ganache will pool at bottom of cake and can be removed w/ a knife.
If desired, spoon extra ganache into ziplock bag, snip corner, and squeeze onto cake in zigzag lines or decorative pattern. If ganache is too runny, allow to thicken in bag until stiff. Or, reserve extra ganache in refrigerator to spoon over ice cream or form into truffles.
Recipe by sous chef Carol Light, Kells Irish Restaurant & Pub
Mar 21 10 9:00 PM
© 2017 Yuku. All rights reserved.