Guinness & Honey Chocolate Cake

Tuesday, May 14, 2013

The husband found this recipe on this world wide web of ours and decided he wanted it made for his birthday this past weekend. After having the cake boil over the recommended 9-inch cake pan and make my house smell like charcoal for three days now, I made some adjustments to the recipe. 

I may have burnt cake all over my oven, but this is one of the best cakes I've had in a while. I served it with the frosting dolloped on top and fresh strawberries on the side.

For cake:
1 cup Guinness MINUS 2 tablespoons
½ cup + 2 tablespoons butter
½ cup dark cocoa
1 cup superfine sugar
¾ cup + 1 tablespoon Local Honey
¾ cup sour cream
2 eggs
1 tablespoon vanilla extract
2 cups all‐purpose flour
2 ½ teaspoons baking soda

For frosting:
8 oz cream cheese
1 ¼ cups powdered sugar
less than ½ cup heavy cream

Preheat oven to 325º. Grease a 10‐inch springform pan and line with parchment paper.
Heat sliced butter and Guinness in a large saucepan until butter is almost melted. Add honey and blend well until mixture is fully combined. Remove from heat. Whisk in superfine sugar and cocoa. Beat sour cream, eggs and vanilla in a separate bowl; add the Guinness mixture to egg mixture gently to avoid scrambling the eggs. Be sure to keep mixing. Blend well then beat in the flour and baking soda.

Pour batter into pan and bake for the first 20 minutes at 325º, then increase temperature to 350º for last 25‐30 minutes. Check with toothpick (should come out clean). When done, cool completely in the pan on a wire rack.

For frosting, beat powdered sugar and cream cheese together until creamy. Add heavy cream a little at a time and beat until spreadable and you get the consistency you want.


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