Monday, September 21, 2015

Chocolate Stout Cake with Baileys Irish Cream Cheese Icing

While purchasing Stout for another recipe, my husband was questioned by the Irish salesman if he was planning to drink the stout. 

My husband replied "No we are using it to marinate pork ribs in."

The salesman said "oh the best cake I have ever eaten was a Chocolate Stout Cake".

Of course Noel came home and told me of this conversation and then, needless to say, I was on a baking mission.....  Chocolate Stout Cake!!

As usual Google produced so many different versions of this cake so I ended up combining a few ideas from here and there.....

The result - MAGNIFICENT!!  A little fiddly to make but definitely worth the effort.

Even hubby sent me a Facebook message telling me "this is one of the yummiest cakes I have eaten and is in my top 5 of all time favourites, so moist and a great balance  of chocolate flavour without the sugar overload and icing/frosting marries perfectly with the sponge, would it work with vanilla sponge?  Another reason why I love you so much xxx :)"

Chocolate Stout Cake with Baileys Irish Cream Cheese Icing

Serves: 12
1 cup Stout or Guinness beer
350 grams butter
100 grams cocoa powder
400 grams caster sugar
2/3 cup lite (fat reduced) sour cream
2 eggs
1 tablespoon vanilla extract
2 cups plain flour
2½ teaspoon bicarbonate of soda/baking soda
500­ grams sifted chocolate icing mixture
100 grams sifted icing sugar
250 grams reduced fat cream cheese, at room temperature
1/4 cup Baileys Irish Cream (or to taste)

Preheat oven 180 degrees Celsius.

Spray and line a 23cm (9") spring form pan or cake tin.

Melt 250 grams butter into the Guinness in a saucepan over low heat.  Whisk in the cocoa and sugar and take the saucepan off the heat.

Beat the sour cream with the eggs and vanilla in a separate bowl until combined, than add to the beer mixture.

Whisk in the flour and bicarb until combined.

Pour the cake batter into the tin and bake for an hour. The middle of the cake may still be slightly wet when you take the cake out, but it will firm up as it cools down.  Leave to cool completely in the tin as it is quite a damp cake and could collapse.

To make the icing cream the butter and icing sugar together until well mixed.  Add the cream cheese in cubes slowly until incorporated.

Add in Baileys. Continue mixing for 5 minutes until the icing is light and fluffy.

Spread over top of completely cooled cake.

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