Hello my dear friends!
I'm so sorry, I have been M.I.A.
for months.
It has been crazy busy at The Red Apron's home.
Now, my Red Apron and I are back,
and we have some great stuff to share with you this year.
So let's start it off with this year's celebration of St. Patrick's Day.
I might not be Irish but I can assure you,
I can make a mean Guinness Stout Cake a.k.a. Guinness Beer Cake.
I swear, ask my Irish friends!
😊
Ingredients:
1 cup Guinness Stout
10 tbsp. unsalted Butter
3/4 cup unsweetened cocoa
2 cups granulated sugar
3/4 cup sour cream
2 large eggs
1 tbsp. Pure vanilla extract
2 cups All-purpose flour
2 1/2 tsp. Baking soda
For the Topping:
2/3 cup Heavy whipping cream
1 cup. Chocolate chips
1/2 tsp. Pure vanilla extract
Directions:
- Preheat oven to 350 degrees Fahrenheit.
- Butter bundt pan.
- In a medium saucepan over medium- high heat, combine Guinness and butter, whisk until butter melts.
- Add cocoa and sugar to the mixture, whisk until blended.
- In a small bowl, combine eggs, sour cream, and vanilla, then add to Guinness mixture.
- Add Flour and baking soda, whisk until smooth.
- Pour into buttered pan.
- Bake for 45- 60 mins. (depending on oven/altitude).
- Poke a cake tester or toothpick to check doneness.
- Place on a wire rack to cool completely.
For the Chocolate Ganache:
- Place chocolate chips in a small bowl.
- In a small sauce pan, combine heavy cream and pure vanilla extract. Cook over medium-high heat until bubbles appear on the outside edge of the cream.
- Pour the hot cream mixture over the chocolate chips.
- Using a fork, gently stir until all chocolate chips are melted and the mixture is smooth.
To Finish:
- Remove Cake from pan, transfer to a cake stand, and drizzle chocolate ganache over cake.
- Enjoy!
