Cookin' with Moxie

This month I was lucky enough to be given Jess’ blog Inquiring Chef via Secret Recipe Club. She is a Washington DC transplant living in Bangkok, Thailand. Not only does she have some great Thai recipes in her repertoire, but some great dessert recipes as well! I actually made her Lemon Olive Oil Muffins but didn’t get any pictures of those because they were eaten too fast. They were outstanding and I will keep that recipe in my memory-bank for the future.

This cake was deliciously moist with just a hint of Guinness. The alcohol didn’t come through of course. One thing I noted was that in baking this cake, the pan yielded a “crust” on the outside of the cake. I definitely didn’t overcook it because the cake was just great but it was an interesting added texture. Overall, I loved it – even more so because it came together in one bowl! Easy prep and easy clean-up – Jamie likes.

Guinness Chocolate Cake with Cream Cheese Frosting (adapted from Inquiring Chef)

Ingredients:

• 1 cup Guinness
• 10 tablespoons unsalted butter
• 3/8 cup unsweetened cocoa
• 2 cups superfine sugar
• 3/8 cup sour cream
• 2 large eggs
• 1 tablespoon vanilla extract
• 2 cups all-purpose flour
• 2 1/2 teaspoons baking soda
• 8 ounces cream cheese, softened to room temperatre
• 1 1/4 cups confectioners’ sugar
• 1/2 cup heavy cream (or less)

Directions:

1. Preheat oven to 350 degrees. Butter a 9-inch springform pan and line the bottom with parchment paper.
2. In a large saucepan over medium-low heat, combine Guinness and butter, stirring until butter melts.  Remove from heat and whisk in cocoa and superfine sugar.
3. In a separate large mixing bowl, whisk together sour cream, eggs, and vanilla.  Add Guinness mixture, stirring to combine.  Add flour and baking soda, whisking until smooth. Pour batter into prepared pan and bake until firm, 35-45 minutes, depending on your oven.  Place on wire rack and cool in pan.
4. Beat cream cheese in a large bowl until smooth.  To eliminate lumps, shake powdered sugar through a fine strainer into the cream cheese.  Beat for a minute to combine. Gradually add heavy cream to the bowl, beating as you go, until mixture comes together in a fluffy, slightly firm consistency (I needed all but 2 tablespoons  of the cream).
5. When cake has cooled completely, spread frosting over the top.

Tutti Mangia!

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