St. Patty's Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
2 cups Guinness Stout1 1/2 cups (3 sticks) unsalted butter 1 cup brown sugar 1 1/2 cups unsweetened, Dutch-process cocoa powder2 cups all purpose flour 2 cups cake flour2 cups sugar1 tbsp baking soda 1 1/2 tsp salt 4 eggs 1 1/3 cups sour cream ---8 oz cream cheese, softened1/2 tsp vanilla1/4 tsp cinnamon2 cups icing (powdered) sugar---5 1/2 oz bittersweet chocolate, chopped5 oz semisweet chocolate, chopped 1 cup heavy cream
Preheat oven to 350°F, grease and line two 9" springform pans.
In a large saucepan, combine Guinness with butter and bring to a simmer.
Stir in brown sugar until blended, then add cocoa powder, whisking until mixture is smooth.
Remove from heat and cool while preparing dry ingredients.
In a medium bowl, whisk flours, sugar, baking soda, and salt.
In another large bowl, beat eggs and sour cream well.
Add slightly cooled beer mixture to eggs, beating just to combine.
Add flour mixture and mix briefly with the beaters, then use a rubber spatula to fold the batter until completely combined.
Bake cakes about 40-45 minutes, or until a tester inserted into center of cakes comes out clean.
Cool completely in tins before turning out, filling and frosting.
---Filling---
Beat cream cheese until light and fluffy. Beat in the vanilla and cinnamon.
Begin adding the sugar to achieve the desired consistency for the filling (should be fairly sturdy but still easily spreadable).
Spread entire amount of frosting over the bottom layer of cake, top with the remaining cake layer and refrigerate until firm, about 2 hours.
---Ganache---
Place the chocolate into a bowl.
Place the cream in a saucepan over medium heat and bring just under the boil.
Remove from heat and immediately pour over the chopped chocolate, stirring with a silicone spatula or whisk until smooth.
Allow the ganache to cool 10-15 minutes before pouring over the (cold) cake - start at the center of the cake and work outward with a knife or spatula to cascade it over the sides.
Number of Servings: 24
Recipe submitted by SparkPeople user JO_JO_BA.
In a large saucepan, combine Guinness with butter and bring to a simmer.
Stir in brown sugar until blended, then add cocoa powder, whisking until mixture is smooth.
Remove from heat and cool while preparing dry ingredients.
In a medium bowl, whisk flours, sugar, baking soda, and salt.
In another large bowl, beat eggs and sour cream well.
Add slightly cooled beer mixture to eggs, beating just to combine.
Add flour mixture and mix briefly with the beaters, then use a rubber spatula to fold the batter until completely combined.
Bake cakes about 40-45 minutes, or until a tester inserted into center of cakes comes out clean.
Cool completely in tins before turning out, filling and frosting.
---Filling---
Beat cream cheese until light and fluffy. Beat in the vanilla and cinnamon.
Begin adding the sugar to achieve the desired consistency for the filling (should be fairly sturdy but still easily spreadable).
Spread entire amount of frosting over the bottom layer of cake, top with the remaining cake layer and refrigerate until firm, about 2 hours.
---Ganache---
Place the chocolate into a bowl.
Place the cream in a saucepan over medium heat and bring just under the boil.
Remove from heat and immediately pour over the chopped chocolate, stirring with a silicone spatula or whisk until smooth.
Allow the ganache to cool 10-15 minutes before pouring over the (cold) cake - start at the center of the cake and work outward with a knife or spatula to cascade it over the sides.
Number of Servings: 24
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 505.1
- Total Fat: 26.8 g
- Cholesterol: 95.5 mg
- Sodium: 138.7 mg
- Total Carbs: 63.4 g
- Dietary Fiber: 3.2 g
- Protein: 6.3 g
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