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Thursday, March 12, 2015

A Frank About Food Flashback -- St. Patrick's Day Dessert: Irish Stout Chocolate Cake with Irish Cream Frosting

I posted this originally in March of 2014, for my appearance on Living Well's "Cooking With Carol." I will warn you, this may be my worst television appearance, yet. My younger son was up sick all night before, and I was home with him, all day before going to the studio. I was a bit out of sorts.

I totally stole this photo from the internet, since I cannot find the image I have.
Google shows it came from a site called dishmaps.com

When you think of St. Patrick's Day, what comes to mind? Corned beef? Cabbage? Boiled Potatoes? BEER?? Well, yes, those are all good associations to the holiday, but have you ever thought about dessert? Better yet... dessert with BEER in it? And how about topping that decadence off with Irish cream? 

Well, I have just the recipe for you to try, that gets you away from the doldrums of boiling cabbage and potatoes for this year's St. Patty's Party. I'm talking about Irish Stout Chocolate Cake with Irish Cream Frosting! 
This luscious dessert really doesn't take any more effort than your average chocolate cake recipe, and the frosting is easier than laboring over a stiff mixing bowl of butter cream. 

I was fortunate enough to spend another Tuesday afternoon with one of my favorite ladies of the television, Ms. Carol Parker. She invited me back to "Cooking With Carol" on Living Well, airing on KSN 16, to show her this unique way to whip up a dessert that very much resembles a frothy mug o' stout! 





Irish Stout Chocolate Cake with Irish Cream Frosting

1 C Irish Extra Stout (such as Guinness or Schlafly Extra Irish Stout)
10 Tblsp unsalted butter
3/8 C unsweetened cocoa
2 C granulated sugar
3/8 C sour cream
2 eggs
1 Tblsp vanilla extract
2 C all purpose flour
2.5 tsp baking soda

For the frosting
8 oz cream cheese, room temperature
4 Tblsp butter, room temperature
4 Tblsp Irish Cream (such as Bailey's)
3 C powdered sugar

1.  Preheat oven to 350°F. Butter a 9 inch springform pan and line with parchment paper. 
 
2.  In a large saucepan, combine Irish stout and butter. Stir over medium-low heat until
     butter is melted and incorporated into the stout. Remove from heat and whisk in the
     cocoa and sugar. 
 
3.  In a small bowl, combine the sour cream, eggs, and vanilla extract. Add into the stout
     and butter mixture. 
4.  Add the flour and baking soda, and whisk until smooth. 
 
5.  Pour batter into the springform pan and bake until risen and firm, about 45 minutes to 1 
     hour. Cool in the pan, on a cooling rack. 
While cooling the cake, make the frosting
6.  Cream the cream cheese and butter together, until smooth. Mix in the Irish cream.
 
7.  Gradually add the powdered sugar until mixed well. 
 
8.  Remove the cooled cake from the pan and place onto desired cake plate or cake stand. 
     Frost the top of the cake, using whispy or swirled movements to create the look of a
     foamy head on top of a pint of stout. 
 
9.  Slice, serve, and enjoy! 

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