Wednesday, March 11, 2009

Chocolate Stout Cake w/Bailey's Cream Cheese Frosting

I found just the thing to make for St. Paddy's Day, although I changed it up with Youngs Double Chocolate Stout (very lovely in it's own right) in place of the Guiness. And since I doubt I will be able to find shamrock sprinkles here in Oz without ordering them from USA Foods, some green food colouring made it's way into the frosting.

1 c unsalted butter
1 c stout
3/4 c unsweetened cocoa powder
2 c all purpose flour (or self-raising flour and no baking soda or salt)
2 c sugar
1 1/2 tsp baking soda
3/4 tsp salt
2 large eggs
2/3 c sour cream

Melt the butter in a sauce pan, remove from heat and let cool a bit. Mix in the stout and cocoa powder. Mix the flour, sugar, baking soda and salt in a large bowl. Mix the eggs and sour cream in another large bowl. Mix the stout mixture into the egg mixture. Mix the dry ingredients into the wet. Pour the batter into one or two greased and parchment lined circular cake pan(s). Bake in a preheated 350F oven until a toothpick pushed into the center comes out clean; about 20-30 minutes. Turn out onto wire rack to cool.

Bailey's Cream Cheese Frosting:
4 oz cream cheese (room temperature)
1 c confectioners sugar
3 tbspn Bailey’s Irish cream (or other brand, or some vanilla if you don't want to use Bailey's)
green food colouring or sprinkles to top!

Mix everything together. Frost cake when cooled.

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