Mar 18

Chocolate Stout Cake with Ganache Glaze

How was your St. Patty’s Day? We had my family over for my Dad’s birthday and I made my first corned beef and cabbage dinner. It was a big hit – but not nearly as big as the cake. Ohhhh, the cake.

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I’m not a fan of Guinness, but pair it with chocolate, and, well, there’s just nothing quite like it. The moistness of this cake is too hard to describe. Amazing. It’s taking every bit of will power right now for me to not sneak into the kitchen right now and grab a piece…

And now, the obligatory dinner pictures…making this couldn’t have been any easier…I stuck both pieces of corned beef (each 3.5 lbs) in a large pot, just covered with water, added the spice packets, brought to a boil and then lowered to a simmer…let cook for a few hours, then added whole peeled potatoes and carrots…then the cabbage about 30 minutes before serving. Yum.

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I served it with 3 different types of mustard, homemade thousand island dressing, and irish soda bread and rye bread. Can’t wait for leftovers for lunch tomorrow. Including the cake :)

Chocolate Stout Cake with Ganache Glaze
from The Thrifty Crafter

1 cup Guinness (or other stout)
1 cup (2 sticks) butter
3/4 cup unsweetened cocoa powder
2 cups AP flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 eggs
2/3 cup sour cream

for the ganache glaze:
6 ounces semisweet chocolate, chopped
2/3 cup heavy cream
1 tablespoon light corn syrup

Preheat oven to 350 degrees. Butter and flour a bundt pan. Bring stout and butter to a steady simmer in a saucepan. Add cocoa powder, stir until smooth, and remove from heat. Cool slightly.

Combine flour, sugar, baking soda and salt in a bowl. In a mixing bowl, add eggs and sour cream, and beat until smooth. Add stout mixture and beat until just combined. Add flour mixture in thirds, beating on low speed each time until combined.

Pour batter into pan and bake for around 40 minutes. Transfer to cooling rack for 10 minutes, then turn cake onto rack to cool.

For the glaze – place chocolate in a heatproof bowl. Bring cream and corn syrup to a simmer over medium-high heat, then pour over chocolate. Let stand without stirring until chocolate begins to melt.

Gently stir together with a rubber spatula until combined. Pour into a container with a spout to pour, or spoon generously onto cooled cake. (I made the glaze 2 days ahead – it keeps well in the fridge – just reheat a bit before pouring it onto the cake)

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