Last year, after hearing a friend talk about Irish Car Bomb Brownies, I decided to try them. Wowza, were they amazing!! I made them more than once, shared with friends/neighbors, froze them to get some to the kiddos, and ate way more than we should have right here. This year, around St Patrick’s Day, I opted to try another adult beverage themed dessert, Chocolate Stout Cake. Hubby was not upset at the prospect of having some extra Guinness to drink.
This recipe uses a bundt pan, which I actually have but haven’t used. My bundt pan, however, is apparently much skinnier than the one in the original recipe which I noticed after the cake was baked and on the cooling rack.
I had to re-read the recipe to confirm that it actually said to put the Guinness and the butter in a saucepan together. That was a new one for me. I used my early birthday present, pretty saucepan that matches my last year’s birthday present, pretty saute pan. (Aside: we are slowly working on updating the cook/bakeware, some of which we’ve had more than 20 years, and which REALLY needs to be replaced.)
Every time a recipe has hot ingredients that get mixed with eggs, it does give me a bit of worry, but it typically turns out without any eggs getting scrambled. And I must admit, I don’t especially enjoy working with cocoa powder, though I do enjoy the results. I followed the recipe fairly closely, though I probably used just a touch less sugar.
In the oven, with just a little mess up while pouring it in the pan.
And, looking good after baking. I gave it an extra minute or two, though it may not have needed it. The toothpick came out clean, but the cake just seemed too soft. Looking back, I’m guessing the sour cream added enough moisture to make it that much softer. Luckily it was not at all dry with the extra oven time.
I let it cool completely in the pan and then it popped out beautifully. This is when I realized it was a lot skinnier than the pan used in the recipe pictures.
I almost broke it when I moved it onto the cake stand. We had a guest over for dinner, so I used the fancy stand. The ganache turned out much thicker than in the recipe pictures, but it also meant it was less messy, and still pretty in its own way.
This cake was delicious. I was surprised, but I could taste the beer in the first bite, but after that, I couldn’t pull the flavor out again. After the first bite, the flavors melded and it was really pretty amazing. The ganache was good, but actually a little sweet. I used a combo of Trader Joes chocolate chips and chunks. I think the next time I will use the big squares of dark chocolate from the red wrapped bars, which are less sweet. I think it will still be sweet enough, but not too sweet to take away from the rich chocolate flavors.
I was pretty proud of myself on this one.