Thursday, March 17, 2011

Irish Stout Cake with Sticky Coffee Frosting

When I was a kid I set a trap to catch a leprechaun using green jelly beans as the bait. It didn't work. These days I spend my Saint Patrick's Day being a bit more productive. This morning D and I had shamrock doughnuts with our coffee and then this evening we will be walking down to the local pub to enjoy some good beer, traditional Irish food, and music (I really hope they will be playing some good old Irish drinking songs!). We will end this Saint Patrick's Day with three of may favorite things, beer, coffee and cake all wrapped into one tasty dessert.

Happy Saint Patrick's Day!!!

Irish Stout Cake 
2 cups Cakes Flour
1 1/2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
3/4 cup Unsweetened Cocoa Powder
1 3/4 cups Granulated Sugar
8 tablespoons Unsalted Butter, Room Temperature
1/3 cup Canola Oil
1 teaspoon Vanilla Extract
1 cup milk
1/2 cup Irish Stout Beer (I used Guinness)
4 Eggs

Preheat oven to 350 degrees F. Spray 9x13 inch pan with cooking spray and set aside. Place the dry ingredient in a fine mesh sieve over the bowl of an electric mixer, using a rubber spatula stir the till all the ingredients have passed through.  Hook the bowl into the electric mixer add the butter and  beat for 1 minute then add the oil and continue to beat for another 2-3 minutes.  In a separate bowl mix together the vanilla, milk, and beer. Add this mixture to the butter mixture and beat until smooth. Add the eggs and beat until well combined. Pour batter into prepared pan and bake for 30-40 minutes or until cake tester comes out clean. Once cake is done place pan on wire rack and allow cake to cool completely before frosting.

Adapted from King Arthur Flour

Sticky Coffee Frosting 
1/2 cup Granulated Sugar
 1/4 cup Light Corn Syrup
2 Large Egg Whites
2 tablespoons Water
1 teaspoon Vanilla Extract
1/2 teaspoon Instant Coffee

In the bowl of an electric mixer beat egg whites until stiff peaks form, set aside. In a medium sized sauce pan placed over medium heat mix together the sugar, corn syrup, and water. Cover and heat to a boil. Remove lid and continue to boil (do not stir the mixture) until a candy thermometer reads 242 degree F, this took me about five minutes. Pour syrup mixture over egg whites in a thin stream with the mixer on medium. Once all the syrup is in add the vanilla and coffee powder and increase the speed to high. Beat on high for 10 minutes or until stiff peak form. Frost cake immediately.

Recipe from Betty Crocker


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