Soledad's Journal

wiseheart
replied to a comment left by songfire3 (songfire3) in a
LiveJournal post (http://wiseheart.livejournal.com/517868.html). The
comment they replied to was:

> My favourite:

> target="_blank">Chocolate-Guiness Cake (via [Unknown site tag] user="bluestocking79">)

>
src="http://i4.photobucket.com/albums/y120/songfire/3107761999_77615f2360.jpg"
> width=400 height=279 title="" >

>

Recipe:

> 1/4 cup cocoa powder 1 cup butter (2 sticks or 1/2 pound) 1 cup Guinness
> (normal or Extra Stout) 2/3 cup cocoa powder 1 teaspoon salt 2 cups
> all-purpose flour (not self-raising/rising flour) 2 cups granulated sugar
> 1 1/4 teaspoon baking soda 2 eggs 1/2 cup sour cream (or creme fraiche)

> 1. Heat oven to 350 degrees F. Lightly dust two greased 8-inch cake pans
> with the 1/4 cup of cocoa powder. (You can also use 8-inch springform
> pans or 9-inch pans for this; just adjust the cooking time a bit, if
> necessary.)

> 2. In heavy saucepan, heat butter, Guinness and cocoa powder until butter
> is melted. Cool to room temp.

> 3. Sift dry ingredients together, add the Guinness-cocoa mixture and beat
> for 1 minute on medium speed. Add eggs and sour cream (or creme fraiche)
> and beat for 2 minutes on medium.

> 4. Pour batter into prepared pans and bake for 25-30 minutes, or until
> inserted knife comes out clean. (Note: I had to add an additional seven
> minutes to the 30 minutes, so be sure to do the knife test and go by
> whether the center of the cake is set.) Cool 15 minutes, remove from pans
> and finish cooling. (Note: use a spatula to gently remove cake from pan
> if necessary, because the cake is very dense and moist. Don't worry; it
> should be able to take it!)

> 5. Use a serrated knife to even tops, if necessary. Frost (recipe
> provided below). Makes 16 servings, or 8-10 if everybody's feeling a bit
> indulgent. ;-)

> Frosting:

> 1 package (8 ounces) cream cheese, softened 1-1/2 cups confectioners'
> sugar 1/2 cup heavy whipping cream

> In a large bowl, beat cream cheese until fluffy. Add confectioners’ sugar
> and cream; beat until smooth (do not over-beat). Remove cake from the pan
> and place on a platter or cake stand. Ice top of cake so that it
> resembles a frothy pint of beer. Refrigerate leftovers.

Their reply was:

Oh, yummy! I'll definitely try it one day. The Guiness alone would be
reason enough to do so, and the chocolate coming with it... *mhm*