I discovered a green deficiency in my wardrobe this morning and decided to make an Irish-themed cake to avoid the St. Patty’s pinching-vigilantes. A couple friends were coming over for tea shortly, so I selected the cake on my friend Katty’s blog, which looked easy and festive.
After a quick mix in one bowl (love that!), my kitchen filled with the best aroma in the world: baking chocolate. As the cake cooled, I whipped up an addictive batch of Bailey’s-spiked cream cheese glaze (which I was sorely tempted to dye bright green). The deep chocolate cake baked up fluffy and boxed-mix-perfect, while the Bailey’s icing pushed it over the edge into venial sin.
If you’re looking for a delicious way to commemorate the holiday, you can hardly do better than combining Guinness, chocolate, Bailey’s, coffee, and cream cheese. Granted, binge-drinking frat boys would probably contend otherwise.
In any case, happy St. Patrick’s Day!
(Adapted from Katty’s Kitchen)
Guinness Chocolate Cake
-1/2 c. raw (demerera) sugar (or sub. white sugar)
-1/2 c. dark brown sugar, firmly packed
-scant 1 c. all-purpose flour
-scant 1/2 c. unsweetened cocoa powder
-3/4 tsp. baking powder
-3/4 tsp. baking soda
-1/2 tsp. salt
-1 tsp. instant coffee or instant espresso granules, optional (or sub. 1/4 c. strong brewed coffee for 1/4 c. of the milk)
-1/2 c. milk
-1/4 c. vegetable oil
-1 tsp. vanilla extract
-2 tsp. Bailey’s liqueur
-1/2 c. Guinness (full disclosure: I successfully substituted dark German beer, because I couldn’t find Guinness at my local market. St. Patty promptly rolled in his grave.)
1. Grease and flour (or use cocoa powder) an 8×8-in. square or 8-in. round pan. Preheat oven to 350F.
2. In a large mixing bowl, whisk together the dry ingredients (except for the instant coffee).
3. Pour the Guinness into a small saucepan and add the instant coffee granules, if using. Bring just to a boil.
4. Stir the egg, milk, oil, Bailey’s, and vanilla extract into the dry mixture. Gradually whisk in the Guinness-coffee mixture. The batter will be somewhat thin.
5. Pour batter into prepared pan (I used a springform) and bake on the middle rack for 30-35 min., or until a toothpick inserted in the middle comes out clean.
6. Cool 10 minutes; remove from pan to wire racks. Cool completely before frosting.