Chocolate Guinness Cake
by Judi Harris
Note: This recipe makes ALOT of cake. You will need two (2) 13 X 9 x 2 pans for the recipe. If you don't have those 2 pans, cut the recipe in half.
Preheat oven to 350 degrees.
2 cups stout (such as Guinness) at room temperature
2 cups butter (4 sticks) at room temperature
1 1/2 cups unsweetened cocoa powder
4 cups all-purpose flour
4 cups sugar
1 tablespoon baking soda
1 1/2 teaspoons salt
4 large eggs at room temperature
1 1/3 cups sour cream at room temperature
Bring the stout beer and the butter to a simmer in a large saucepan over medium heat. Add the cocoa powder and whisk until mixture is smooth. Cool slightly.
Whisk flour, sugar, baking soda, and 1 1/2 teaspoons salt in large bowl to blend. Using an electric mixer, beat eggs and sour cream in another bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using a rubber spatula, fold batter until completely combined. Pour into pan. Bake cake until tester inserted in center comes out clean, about 35 minutes. Cool completely on rack - about 30 minutes.
Icing
1 1/4 cups confectioners sugar
3 tablespoons whole milk (use more if you need to) at room temperature
1/2 teaspoon vanilla extract
Green food coloring
Stir milk into confectioners sugar. Add vanilla and several drops of food coloring then drizzle on cake.
Note: You can use the food coloring to make the icing as light green or as dark green as you wish.
by Judi Harris
Note: This recipe makes ALOT of cake. You will need two (2) 13 X 9 x 2 pans for the recipe. If you don't have those 2 pans, cut the recipe in half.
Preheat oven to 350 degrees.
2 cups stout (such as Guinness) at room temperature
2 cups butter (4 sticks) at room temperature
1 1/2 cups unsweetened cocoa powder
4 cups all-purpose flour
4 cups sugar
1 tablespoon baking soda
1 1/2 teaspoons salt
4 large eggs at room temperature
1 1/3 cups sour cream at room temperature
Bring the stout beer and the butter to a simmer in a large saucepan over medium heat. Add the cocoa powder and whisk until mixture is smooth. Cool slightly.
Whisk flour, sugar, baking soda, and 1 1/2 teaspoons salt in large bowl to blend. Using an electric mixer, beat eggs and sour cream in another bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using a rubber spatula, fold batter until completely combined. Pour into pan. Bake cake until tester inserted in center comes out clean, about 35 minutes. Cool completely on rack - about 30 minutes.
Icing
1 1/4 cups confectioners sugar
3 tablespoons whole milk (use more if you need to) at room temperature
1/2 teaspoon vanilla extract
Green food coloring
Stir milk into confectioners sugar. Add vanilla and several drops of food coloring then drizzle on cake.
Note: You can use the food coloring to make the icing as light green or as dark green as you wish.
