WAIT, don’t go.
Yes, it’s a cake, with beer, but…..
Ohhhhhh, this cake.
I myself can not tell you the absolute amazing-ness of this cake.
You see, I made this cake when a raging cold decided to invade my head.
You know, the kind of head cold in which no air enters your nostrils and your tastebuds have disappeared.
Yeah, that kind. Not fun.
I took it to work..like I do alllll my goodies and they went all goggly.
Since I couldn’t taste a thing, I wanted to do a bit of an experiment to see if they could taste the beer, cause I was skeptical.
So didn’t tell them there was Guinness in the cake before they ate it.
They were all, “Oh.My.God, this is the best chocolate cake ever, and the sauce…..”
Then I stuck it to em’, “The cake is made with Guinness.”
I got, “I knew something different was going on, but it’s amazing”
There you have it, you can make a cake with a nice dark stout beer like Guinness and it just makes an amazingly fudge-y, dark, dense Crazy good cake.
The Salted Carmel Glaze…one word….Ridiculous.
St. Patricks Day is coming up and you will totally need a St. Patricks Day recipe. Most importantly, a St. Patricks Day cake.
So, Make. IT.
- 1 cup Guinness Stout
- 2 sticks Butter
- ¾ cup Unsweetened Cocoa Powder
- 2 cups Flour
- 2 cups Sugar
- ½ tablespoon Baking Soda
- ½ teaspoon Salt
- 2 large Eggs
- ¾ cup Sour Cream
- 1 teaspoon Vanilla Extract
- 5 tablespoons Butter
- ½ cup packed Dark Brown Sugar
- ⅓ cup Heavy Cream
- Pinch Salt
- ¼ teaspoon Vanilla Extract
- ⅔ cup Powdered Sugar,sifted
- Pinch of Fleur de Sel
- Preheat oven to 350.
- Spray or grease bundt pan.
- In a medium saucepan over medium heat, bring the Guinness and butter to a light boil, add the cocoa powder and whisk until smooth. Remove from heat and set aside.
- In a large bowl, whisk flour,sugar,baking soda and salt.
- In another bowl, using an electric mixer, beat together the eggs, sour cream and vanilla.
- Add the butter/Guinness mixture to the sour cream mixture and beat until just incorporated.
- Add the flour mixture and beat until just combined.
- Then using a rubber spatula, lightly fold the batter to make sure there are no pockets of flour.
- Pour into bundt pan.
- Bake for 55-60 minutes or until a toothpick comes out with only a few crumbs.
- Allow to cool in pan for 10 minutes.
- Then cool completely on rack before.
- Cover in plastic wrap and place in the fridge overnight (the cake seems to taste better the next day).
- In a medium saucepan, bring the butter, dark brown sugar, heavy cream and salt to a rolling boil, stirring constantly.
- Boil for ONE minute, stirring constantly.
- Remove from heat, stir in vanilla extract.
- Add about ½ cup of the powdered sugar and whisk until smooth.
- Continue to whisk in powdered sugar by the tablespoon until you reach your desired consistency.
- Remove the cake from the fridge, place on a cake plate and pour the salted caramel glaze over the top.
- Sprinkle the Fleur de Sel over the glaze.