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In honor of the upcoming St. Patrick's Day holiday, let's throw a little green onto Tonia's Kitchen. Let's start off with something very appropriate, Guinness Cake! Clodagh McKenna, who authored her new book Clodagh's Irish Kitchen told Tonia she takes eggs, butter and flour, and combines it altogether with some delicious Guinness Beer! She also uses lots of cocoa and buttermilk because the former's sweetness offsets the bitterness of the Guinness Beer and the latter provides a fluffy texture. Bake it altogether and create a vanilla and cream cheese icing. Clodagh says it's one of her very favorites!
In honor of the upcoming St. Patrick's Day holiday, let's throw a little green onto Tonia's Kitchen. Let's start off with something very appropriate, Guinness Cake! Clodagh McKenna, who authored her new book Clodagh's Irish Kitchen told Tonia she takes eggs, butter and flour, and combines it altogether with some delicious Guinness Beer! She also uses lots of cocoa and buttermilk because the former's sweetness offsets the bitterness of the Guinness Beer and the latter provides a fluffy texture. Bake it altogether and create a vanilla and cream cheese icing. Clodagh says it's one of her very favorites!
2 1/4 sticks plus 1 tablespoon unsalted butter
1 1/4 cups Guinness stout beer
1 cup unsweetened cocoa powder, sifted
2 large eggs
2 cups plus 2 tablespoons superfine sugar
2 teaspoons vanilla extract
3/4 cup buttermilk
2 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
For the frosting:
7 tablespoons unsalted butter, softened
2 1/2 cups sifted confectioners’ sugar
1 teaspoon vanilla extract
1 1/4 cups cream cheese (don’t use low-fat for this)
Preheat the oven to 325°F. Line the bottom of a 12-inch round springform pan with parchment paper.
Make the cake: Heat the butter in a large saucepan over medium heat until melted. Stir in the Guinness, then remove from the heat and stir in the cocoa. In a large mixing bowl, beat the eggs, sugar, vanilla extract and buttermilk. Slowly mix in the Guinness mixture.
Sift the flour, baking soda and baking powder together into a separate large bowl. Using a handheld electric mixer, slowly mix the wet mixture into the dry ingredients and keep beating until it is well combined. Transfer the batter to the prepared cake pan and bake in the oven for about 45 minutes. Test to make sure the cake is cooked by inserting a toothpick into the center of the cake—if it comes out clean, the cake is cooked.
Let cool in the pan then transfer from the pan onto a wire rack. While the cake is cooling, make the frosting: Using a handheld electric mixer, blend all the ingredients together until light and fluffy. Place the cooled cake on a plate and generously spread the frosting on top. The cake will keep for up to 1 week in an airtight container.
