Thursday, 15 March 2012

Guinness Chocolate Cake with Irish Cream Ganache and Cream Cheese Icing

Sorry for no post yesterday. I was busy lying in a dark room waiting for several types of migraine medication to kick in. Speaking of stressed, overused livers, Saturday is St. Patrick's Day! What better way to celebrate than to indulge in two of Ireland's greatest exports- Guinness and Irish cream. You could even throw some U2 on and go for the hat-trick.

Guinness Chocolate Cake
adapted from Nigella

1 c. Guinness stout
1 c. 2tbsp. butter
2/3 c. cocoa
1 3/4c. granulated sugar
1/2 c. sour cream
2 eggs
2 3/4 c. flour
2 1/2 tsp. baking soda

Preheat oven to 355.

Pour Guinness into a large saucepan. Cut butter into chunks and add to the stout. Stir until the butter has melted. Add cocoa and sugar and blend. In a separate bowl, whisk together sour cream, eggs and vanilla. Stir the sour cream mixture into the Guinness batter. Whisk in the flour and baking soda until just combined. Pour batter into greased muffin tins. Bake for 13 minutes or until a toothpick comes out clean. Let cool completely.

Irish Cream Ganache

1 c. of semi-sweet chocolate
3/4 c. heavy cream
2 tbsp. butter
2 tbsp. Bailey's or preferred Irish cream

In a small saucepan, heat cream and butter over medium heat until almost boiling. Put chocolate and Bailey's in a heat proof bowl. Remove cream from heat and pour over chocolate. Stir gently until mixed. Allow to cool in the refrigerator. If the ganache doesn't thicken as much as you'd like it to, you can whip it briefly with an electric beater. be careful not to over mix.

Cream Cheese Icing

400g cream cheese
1 1/4 c. icing sugar
1/2 c. whipping cream
Bailey's to taste (optional)

Whip together cream cheese and icing sugar. Add cream and bailey's until it reaches the desired consistency.

 To assemble

Cut holes in the centre of the cupcakes, careful not to puncture the bottom. Fill holes with ganache. Spread icing to mimic the frothy head on a proper pint of Guinness.


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