Sunday, January 1, 2017

Toast the New Year

Cook’s notes: Ordinarily I would toast the New Year by serving this rich, decadent and oh, so good dessert chocolate mouse with a bubbly glass of champagne. 
The mousse is served in small demitasse-like cups and makes 5-6 small servings. Recipe link below. Note I did not skip the champagne toast part :) 
 http://sockfairies.blogspot.com/2015/12/a-toast-to-new-year.html
But this year I decided to change things up a bit by trying a recipe from this cookbook, a recent gift from daughter. 
She requested the Guinness cake. I did make some adaptations. The suggested cream cheese frosting was waived by the group in favor for a bittersweet chocolate icing.  The cake can be described as dark , moist and flavorful with the Guinness adding wonderful richness. The piece de resistance was the bittersweet chocolate icing. You don't need a March holiday to enjoy this cake.  
Guinness Cake
Cook's Notes: I baked the cake in a 13 x 9 pan but using 2- 8 or 9 inch cake pans would work adjusting baking time by 10 minutes. 
Cake Ingredients: 
  • 2 sticks of butter (1 cup)
  • 1-1/4 cups Guinness at room temperature-measure beer not the foam 
  • 1 cup unsweetened cocoa powder (sifted)
  • 2 large eggs
  • 2 cups sugar plus 2 TB. sugar
  • 2 tsp. vanilla extract
  • 3/4 cup buttermilk
  • 2-1/2 cups flour 
  • 1/2 tsp.salt
  • 1/2 tsp. Saigon cinnamon
  • 2 tsp. baking soda
  • 1 tsp. baking powder
  • optional 1/2 tsp. espresso powder
Bittersweet or Dark Chocolate Icing:
  • 3/4 cup heavy cream 
  • 6 oz. Bittersweet Chocolate or Dark Chocolate chips
  • 1 tsp. vanilla
  • 2 TB. confectioners sugar 
  • 1 TB. Kahlua 
Cake Directions:
  • Preheat oven to 325 degrees. Grease baking pan.
  • Heat butter in a saucepan over medium heat. Stir in Guinness slowly, remove from heat and whisk in cocoa.  
  • In a large mixing bowl, beat eggs,sugar, vanilla and buttermilk and slowly mix in Guinness mixture.  
  • Sift together flour, salt, cinnamon, baking soda, baking powder and espresso powder.  
  • Slowly mix wet ingredients into the dry ingredients and keep beating until well combined. 
  • Pour mixture into baking pan and check at 30 minutes. Insert a toothpick into the center of cake if comes out clean cake is cooked. 
  • Cool cake on a wire rack. 
Icing Directions: 
  • Bring the cream to a boil in a saucepan. 
  • Remove from heat and add in chocolate chips, vanilla, confectioners sugar and Kahlua. 
  • Whisk to mix well. Add more cream if needed. Pour over a cooled cake. 
2017 on Ever Ready
Look for reinstated Healthy Friday recipes
More Gluten free Options


  

2 comments:

  1. This feature is perfect as my husband and I are hoping to change our diet and lose some weight. There's a weight loss challenge on at Randy's work place. My challenge is getting him to eat more vegetables and to stop eating bread, chips and such. My son-in-law suggested a low carb diet.

    ReplyDelete
  2. Great be sure to check Ever Ready this week as I post links and recipes for a healthier you :)

    ReplyDelete