Wednesday, 17 March 2010

• Do I Dare Try This For St. Patrick's Day - Guiness Stout Chocolate Cake??

  

  
  Guinness Stout Chocolate Cake!!
  

  Recipe Ingredients

  Drizzling Syrup:
  1/3 cup Guinness Stout
  1/3 cup dark brown sugar, firmly packed
  3 Tbsp. unsweetened cocoa powder
  1 tsp. pure vanilla extract
  
  Cake:
  2/3 cup Guinness Stout, measured after foam subsides
  2/3 cup currants
  1/3 cup plus 2 Tbsp, unsweetened cocoa powder
  2 oz. semisweet chocolate, cut into small pieces
  3/4 cup buttermilk
  1-3/4 cups plus 2 Tbsp. sugar
  2 cups plus 2 Tbsp. all-purpose flour
  3 cup butter, softened
  4 eggs
  1-1/2 tsp. pure vanilla extract
  1-1/2 tsp. baking powder
  1 tsp. baking soda
  1/4 tsp. salt
  1/2 cup red currant jelly, warmed
  1 cup chopped walnuts (optional)
  
  Bittersweet Icing:
  1-1/2 cups heavy cream
  6 oz. bittersweet chocolate, finely chopped
  4-1/2 Tbsp. confectioners sugar
  4-/12 Tbsp. cocoa
  1-1/2 pure vanilla extract
  1/8 tsp. salt

  Directions

  Preheat the oven to 350*F.
  
  DRIZZLING SYRUP:
  To prepare the syrup, combine all ingredients in a small saucepan, whisking until smooth. Beat over medium heat until sugar dissolves and syrup is smooth.
  
  CAKE:
  

  1. To prepare cake, pour stout over currants cover and soak until plump.
  2. Drain currants, reserving stout. Add stout to a small saucepan.
  3. Whisk in 1/3 cup cocoa and bring to a simmer. Remove from heat add semisweet chocolate stirring until chocolate melts. Cool slightly add buttermilk
  4. Combine 2 Tbsp. cocoa, 2 Tbsp. sugar and 2 Tbsp. flour.
  5. Coat two 9" round layer pans with shortening and dust with cocoa. mixture.
  6. Beat butter with an electric mixer at medium speed until smooth. Gradually beat in 1-3/4 cups sugar until well blended. Beat in eggs one at a time. Beat in vanilla extract.
  7. Combine 2 cups flour with baking soda, baking powder and salt.
  8. Add flour mixture to butter mixture alternately with chocolate mixture, stirring until blended (batter may look curdled), stir in currants.
  9. Divide the batter between pans.
  10. Bake for 30 minutes until a wooden toothpick comes our clean when inserted neat the center of cake.
  11. Cool in pans on wire racks 10 minutes, invert onto racks.
  12. Poke tops of cake layers with a a toothpick. Spoon Drizzling syrup over tops. Place one layer on platter. Spread warmed jelly over layer on platter. Chill 30 minutes. Cover jelly with about a quarter of the bittersweet icing.
  13. Place second layer on top.
  14. Ice the top and sides of cake and press nuts on the sides of cake.

  BITTERSWEET ICING:
  

  1. Bring cream to a boil. Place chocolate in heatproof bowl. pour boiling cream over it and whisk until chocolate is thoroughly combines. Cover tightly and chill
  2. Chill beaters at the same time. Up to 3 hours before serving the cake.
  3. When soft peak form, sift the confectioners sugar and cocoa and add vanilla and salt. Continue to whipping until combined.

  Do I dare try to make it and eat it?  Would you ever try to make it and/or eat it??
  

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