Many of the traditional St. Patrick's Day celebrations have been cancelled around the country this year, but that doesn’t mean you can’t make a celebratory feast at home. This cake is made with stout which lends a slightly bitter flavor that pairs beautifully with the rich dark chocolate. To finish things off, the cake is topped with a simple Irish Cream glaze which brings a festively boozy punch to the party. Make it for yourself or even stash one in the freezer.
Many of the traditional St. Patrick's Day celebrations have been cancelled around the country this year, but that doesn’t mean you can’t make a celebratory feast at home. This cake is made with stout which lends a slightly bitter flavor that pairs beautifully with the rich dark chocolate. To finish things off, the cake is topped with a simple Irish Cream glaze which brings a festively boozy punch to the party. Make it for yourself or even stash one in the freezer.
Ingredients
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1 1/ 2 cups all purpose flour
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3/ 4 cup dutch process cocoa powder
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1/ 2 cup cake flour
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1 1/ 2 teaspoons baking powder
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1 teaspoon salt
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1 teaspoon instant espresso powder
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1/ 2 teaspoon baking soda
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4 whole eggs, at room temperature
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1 1/ 2 cups granulated sugar
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1 cup stout beer
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3/ 4 cup full-fat sour cream
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4 ounces dark chocolate, melted and cooled slightly
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1 tablespoon vanilla extract
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1 1/ 2 cups confectioner's sugar, sifted
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1/ 4 cup Irish cream
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1 teaspoon vanilla extract
Chocolate Stout Cake
Irish Cream Glaze
Directions
Chocolate Stout Cakes:
Preheat the oven 350˚F and butter one deep (at least 2 inches deep) 9-inch cake pan. Add parchment to the bottom of the pan and butter that as well.
In a large bowl, sift together flour, cocoa powder, cake flour, baking powder, salt, espresso powder and baking soda then whisk to combine. In a separate bowl, whisk together eggs, sugar, beer, canola oil, sour cream, melted chocolate and vanilla extract.
Whisk the dry ingredients into the wet, stirring until just combined.
Pour cake batter into prepared pan (batter will come almost all the way to the top) set on top of a rimmed baking sheet and bake until a cake tester inserted in the center of the cake comes out clean, about 55-60 minutes.
Let cake cool in pan on a baking rack for about 15 minutes before removing from pan. Once cool pour prepared glaze on top and serve.
Irish Cream Glaze:
Add sifted sugar to a large bowl and drizzle Irish cream on top. Whisk until smooth, then add vanilla and salt and mix until combined.