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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 10 |
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Made this as a dessert for St Patrick. Got the recipe from Veg Times. Used it with my recipe of Guinness Syrup (#167683). Ingredients:
2/3 cup stout beer, such as guinness |
10 tablespoons unsalted butter (1 stick plus 2 tbs.) |
1/2 cup cocoa powder |
1 1/3 cups all-purpose flour |
1 1/3 cups sugar |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 large egg |
1 large egg yolk |
2/3 cup sour cream |
Directions:
1. Preheat oven to 350°F Butter 8-inch round cake pan. Line with parchment or wax paper. Butter paper.
2. Bring stout and butter to a simmer in heavy saucepan over medium heat. Add cocoa; whisk until smooth. Cool slightly.
3. Whisk flour, sugar, baking soda and salt in large bowl to blend; set aside.
4. Beat egg, yolk and sour cream with electric mixer in another large bowl to blend. Add stout-chocolate mixture to egg mixture, and beat just to combine.
5. Add flour mixture and beat 30 seconds on slowest speed. Fold batter using rubber spatula until completely combined; pour into prepared pan.
6. Bake about 50 to 55 minutes, or until tester inserted into center of cake comes out clean. Transfer to rack; cool.
7. Once it is cool, prepare syrup (can use my recipe of Guinness syrup). Cut a piece of the cake, put in a glass, add some ice cream and drizzle the warm syrup on top. Enjoy!
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