Desserts

Sour Cream Coffee Cake

This past October Pickled Rose took a little trip to Las Vegas and did the unthinkable, GOT MARRIED!  The amount of love felt from all our family and friends was overwhelming in the best possible way, and is a day neither John or I will ever forget.   I have to apologize that in the midst of all the planning the blog took a backseat to invitations, gift bags, and vows.  Pretty lame, I know, but I promise that this recipe will make it up to you.

One of the best and most special wedding gifts I received was a stack of family recipes from my Aunt Chris.  I come from a long line of great cooks, and have learned so much about food from the matriarchs in my family.  I will cherish their wisdom, recipes, and memory forever.  This recipe comes from my Grandma Ebeling and does not disappoint.  Not only is the coffee cake easy to make, but it is so moist and delicious that you will want to keep it all for your self.  Every. Last. Crumb.

The secret ingredient in this recipe is sour cream.  It keeps the cake moist and balances out the sweetness of the filling.  Chopped walnuts add a wonderful crunch.  The inside of the cake is soft with swirls of cinnamon and brown sugar, and has a nice crumb to it.  The top is crunchy and sweet like any good coffee cake should be.  This is best served warm with a hot cup of coffee and is guaranteed to brighten even the dreariest of days.  

Sour Cream Coffee Cake

Ingredients:

1/2 cup brown sugar

1/2 cup chopped nuts (walnuts or pecans)

1 1/2 teaspoons cinnamon

1 1/2 sticks unsalted butter

1 1/2 cups sugar

3 eggs

1 1/2 teaspoons vanilla

3 cups all purpose flour

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

3/4 teaspoon salt

1 1/2 cups sour cream


Preheat oven to 350 degrees


Grease a 10" tube pan with non-stick cooking spray or good old fashioned butter.  I used coconut oil cooking spray.  Next prepare the filling by combining brown sugar, nuts, and cinnamon in a small bow.  Set aside. 

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Next, cream butter and sugar together until light and fluffy, about 3-5 minutes.  Add eggs and vanilla, and beat until well combined.  Sift dry ingredients together.  Add to creamed mixture, alternating between dry ingredients and sour cream.  Beat until batter is smooth.  

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Pour 1/3 of batter into bottom of the tube pan.  Smooth out until there is an even layer.  Top with 1/3 of the filling.  Repeat 2 more times, so that you finish with the cinnamon and sugar mixture on top.  Bake at 350 degrees for 50-60 minutes until the top is crusty and brown and a knife comes clean from the cake.

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Fresh Mint Ice Cream

Fresh Mint Ice Cream

It's almost summer, and with the weather warming up, I can think of few things better suited to beating the heat than mint ice cream. 

Unlike most recipes, this one uses fresh mint leaves, rather than mint extract and food coloring. As a result, it lacks the unnatural alien-green color and cloying sweetness that you might normally associate with mint ice cream. Unlike some of the other ice cream recipes I've posted here, this one doesn't use eggs. While the use of eggs can give you an incredibly rich and decadent ice cream, I think the lighter consistency you get from this egg-free recipe is better suited to the mint flavor, and the fact that you're probably going to be eating this on a hot summer day. To that end, this recipe also uses a higher ratio of half & half to cream than usual (most recipes I've found, and made, use a 1:1 ratio, or something close to it). 

Note that when I describe this ice cream as "light," I'm referring to the flavor, texture, and mouthfeel. You won't be mistaking this for diet food, I assure you.

And if you have yor own mint plant, you're probably aware that it tends to grow faster than you can harvest it, so any additional use for the leaves is always welcome.

Fresh Mint Ice Cream

  • 1 quart half & half
  • 1 pint heavy cream
  • 1 1/2 cups fresh mint leaves, packed
  • 1 cup sugar
  • 1 or 2 drops vanilla extract
  • A pinch of salt

Combine the cream, half & half, and mint leaves in a blender. Puree until no large pieces of mint remain. Pour the mixture into a medium-sized saucepan, and add the sugar, vanilla, and salt. Over medium-low heat, stir the mixture until all the sugar is dissolved, and the liquid is hot, but not quite boiling.

Remove the ice cream mix from the heat, and allow it to come down to room temperature. Pour the mix into an airtight container, and refrigerate overnight. 

When you're ready to freeze the ice cream, strain the mixture to remove any large chunks of mint leaf, and any bits of cream that might have clotted. 

Freeze the mixture in an ice cream maker according to the manufacturer's instructions. Place the finished ice cream in an airtight container, and keep in the freezer for at least 2 hours, until it's firm.

Spice Cake with Candied Bacon and Maple Cream Cheese Frosting

Becky's birthday was a few weeks ago, and I decided to make her something special. 

To be honest, with the exception of yeast-leavened things like bread, I'm really not much of a baker, but I like to think that I'm pretty competent at it, and I knew that I could make something interesting - and maybe even edible.

I also know that making things pretty isn't one of my strong suits, so I didn't really try. At least, that's how I'm going to excuse the fact that I forgot to grease the pans, and had to rip the cake to shreds to get it out. And the pans claimed to be "non-stick."  But don't despair - frosting conceals a multitude of sins. 

Ultimately, however, this cake tasted pretty damn good, which is all that really matters in the end.

Candied Bacon

  • 10-15 strips of thinly-sliced bacon
  • 1 cup light brown sugar
  • 3/4 teaspoons cayenne pepper
  • 2 tablespoons vegetable oil

Preheat oven to 350 F. Mix the brown sugar and cayenne pepper in a bowl, and set aside.

Place a wire cooling rack in a baking sheet, and brush the rack with vegetable oil.

Lay out the bacon on the wire rack, and cover it generously with the sugar/pepper mixture.

Cook in the oven until the bacon is crisp, and the sugar is melted and bubbly. 15 to 20 minutes.

Remove from the oven, and allow to cool before handling. Once cooled, chop it into small pieces, and measure out approximately 1 cup of the chopped bacon. If there's extra, reserve it for another use. It's really good just by itself. And I'm sure it would be great in waffles. But that's another post. Someday. Maybe.

Spice Cake

Recipe from Paula Deen

  • 3 cups cake flour*
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon freshly-ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1 teaspoon ground ginger
  • 2 sticks butter (thanks for showing some restraint for once, Paula), softened
  • 2 cups sugar
  • 1/2 teaspoon salt
  • 4 eggs
  • 1 1/4 cup buttermilk
  • 1 cup of chopped candied bacon

*I don't believe in buying specialized flour, unless absolutely necessary. You can make a perfectly serviceable cake flour substitute with all purpose flour and cornstarch. Simply place two tablespoons of cornstarch in a 1-cup measuring cup, and fill the rest of it with all purpose flour. You now have 1 cup of cake flour. 

Preheat oven to 350 degrees. Grease and flour (DO NOT forget this step! See above.) 2 8-inch cake pans. The original recipe called for 3 cake pans, but the amount of batter it made barely filled two. Your mileage may vary, I guess.

In a small mixing bowl, whisk together the cake flour, baking powder, baking soda, and spices (nutmeg, cinnamon, cloves, and ginger).

With an electric hand mixer, or the whisk attachment of a stand mixer, cream together the butter, sugar, and salt until the mixture is light and fluffy. Beat in the eggs, one at a time, waiting until each egg is completely combined with the mixture before adding the next. 

Mix in the dry ingredients and the buttermilk. Do this in small doses, and alternate between adding the dry ingredients and the buttermilk, beginning and ending with the dry ingredients.

Fold the candied bacon bits into the batter.

Pour the batter in two (or three, as the case may be) greased and floured cake pans. Bake at 350 for about 25 minutes, or until a toothpick inserted into the middle of the cake comes out clean.

Maple Cream Cheese Frosting

  • 8 ounces cream cheese (1 standard-sized package) at room temperature
  • 1 stick unsalted butter, room temperature
  • 1 tablespoon pure maple syrup
  • 1/2 teaspoon vanilla extract
  • 1 pinch salt
  • 1 cup confectioner's sugar

In the bowl of a mixer with the paddle attachment, beat together the butter and cream cheese until smooth. Add the maple syrup, salt, and vanilla. Gradually incorporate the sugar. Continue mixing until everything is combined, and the frosting is smooth.

When you take the cakes out of the oven, let them sit out for 5-10 minutes, then remove them from the pans, and let them rest on a cooling rack until completely cooled.

If the cakes have risen into a dome shape, cut a thin layer off the top of them to create a flat surface. Put one layer of cake on the dish on which you intend to serve it. Cover the top with frosting, add the next layer, and so on.

You know how to assemble a cake, right? Good.

Salted Double Chocolate Tart with Pink Peppercorn Ice Cream

It seems as though our dessert idea for this party is rightly aligned with the culinary zeitgeist.  Months back when John and I were planning the menu we decided that we wanted to make a dessert that involved salt and pepper.  And what goes better with a little salt and spice than chocolate!  We kept going back and forth about what type of chocolate cake to make.  A flourless chocolate cake could dry out, a chocolate lava cake is too hard to make for 25 people, a layer cake will be too labor intensive to make with all of the other food we're cooking.  All of our ideas seemed to fall short in one way or another.  But then a few weeks ago I was thumbing through the September issue of Bon Appetit, and found a spread featuring chefs who use salt and pepper in desserts at their restaurants.  I was immediately drawn to a chocolate tart recipe by Lauren Fortang, the pastry chef at Le Pigeon in Portland, Oregon.  

Chocolate Shavings

If you are not a chocolate lover, STOP READING HERE.  This recipe is beyond decadent.  I almost dare to call it sexy.  There, I said it.  S-E-X-Y!  I might even go so far as to say that it's bringing sexy back.  (insert Justin Timberlake dance party here)  A chocolate tart so velvety and smooth, it melts in your mouth like butter.  Like buttah!  We made a few small adjustments to Fortang's Double Chocolate Tart with Black Pepper Ice Cream recipe that we felt would really enhance and cut the richness of the chocolate all at the same time.

First, we decided that pink peppercorn ice cream would be a bit more subtle in flavor and would appeal to our crowd of 25 a little more than the black pepper version.  Pink peppercorns have a subtle sweetness to them and are much less spicy than their black counterparts.  We also decided to mix the milk chocolate with dark chocolate to cut down on the sweetness, and switched out the candied hazelnuts for pistachios.  I  love hazelnuts and chocolate together, but we felt that a nut with a little less oompf would better complement the ice cream without overpowering it.   We also decided to add a little orange zest to the candied pistachios to add some brightness to this heavy dessert.  Our finishing touch to this adaptation was a sprinkling of espresso sea salt to the top of the tart.  There were so many different nuances of flavor in this dessert and they all comingled in perfect harmony.  Savory, sweet, bitter, and salty.  A sexy party in your mouth.  That may have come out wrong. 

Double Chocolate Tart with Pink Peppercorn Ice Cream

Salted Double Chocolate Tart with Pink Peppercorn Ice Cream

Ingredients:

Pink Peppercorn Ice Cream

2 cups whole milk

2 cups heavy whipping cream

1 cup sugar

1/4 cup pink peppercorns, crushed

7 large egg yolks

Candied Pistachios

1/4 cup sugar

1 large egg white

1/4 teaspoon kosher salt

3/4 cup unsalted pistachios

zest of 1 orange

Double Chocolate Tart

Non-stick vegetable cooking spray

6 1/2 ounces chocolate wafer cookies (we recommend Nabisco Famous Chocolate Wafers) 

5 tablespoons unsalted butter, melted

7 1/2 ounces milk chocolate

7 1/2 ounces dark chocolate with at least 72% cocoa

1 1/4 cups heavy cream

pinch of espresso sea salt (regular sea salt or fleur de sel can be substituted)

Yields 8-10 servings

Special Equipment needed:

9 inch tart pan with a removable bottom

Ice cream maker

Ice Cream:

In a large saucepan, bring milk, cream, sugar, and pink peppercorns to a boil, stirring until sugar dissolves. Remove from heat and let the mixture steep for 1 hr.  After the milk and peppercorns have steeped, reheat liquid to a simmer.  In a large mixing bowl whisk egg yolks and slowly add in milk mixture a little at a time, continuously whisking, until everything is combined.  Return liquid to saucepan and stir on medium heat until the liquid thickens and coats the back of a spoon.  Next, strain the custard into a large bowl.  Cover and chill in the refrigerator overnight.  Churn the custard in an electric ice cream maker per factory instructions.   Transfer ice cream to a container and freeze. 

Candied Pistachios

Candied Pistachios:

Preheat oven to 250 degrees.  Line a cookie sheet with parchment paper.  Whisk sugar, egg white, salt and orange zest in a medium sized bowl until small bubbles form.  Stir in pistachios.  Next, spread out nut mixture onto cookie sheet in an even layer.  Put in oven and bake for 50 minutes, stirring nuts every 10 minutes until the sugar has caramelized and turned golden brown.  

Double Chocolate Tart:

Preheat oven to 325 degrees.  In a food processor, finely grind the chocolate cookie wafers.  Slowly drizzle in melted butter and pulse until mixture is combined.  Spray tart pan with cooking spray, and then press cookie mixture onto bottom of the pan in an even layer, carefully working the crust up the sides.  Bake for 15 minutes until the crust has set.  Let crust cool completely while you make the ganache.  Chop up chocolate into small pieces or shavings and place into a mixing bowl.  Heat up cream in a small saucepan and bring to a boil.  Pour cream over the chocolate and stir until completely melted.  Pour ganache over the cooled crust.  Let chocolate cool slightly and then sprinkle a few pinches of the espresso salt on top.  Carefully transfer tart to the freezer and chill for 2 hours or until firm.

To serve, let tart sit for about 15 minutes to slightly soften and then cut into small wedges.  Garnish with candied pistachios and pink peppercorn ice cream.

Gram's Fudge Brownies

Gram's Fudge Brownies- crumbs

Gram loved sweets.  Chocolate bars in the fridge and in the cupboard, boxes and tins full of homemade cookies, ice cream in the freezer, and there were always, always, popsicles in the extra freezer in the garage on hot days where we would watch the Cubs game on a small antenna t.v.  I'm talking the days of Ryne Sandberg and Harry Caray, when Summer used to last forever and all I cared about was riding bikes with my cousins and reading as many books as I could get my hands on.  Those were the days.

This brownie recipe is very dear to my heart, and is something my great grandmother would make at holidays or for one of the grandkid's birthdays.  The brownie is rich and fudgey, dense and chewy while still retaining a bit of a crumb.  The pecans add a nice crunchy texture and the frosting, oh the frosting! As if this brownie wasn't decadent enough, the mocha flavored frosting adds a creaminess and extra sugar rush that gets your body buzzing.  Literally.  This brownie does not mess around, and I hope you enjoy it as much as I did growing up.

For me this is more than just a recipe, it is a lifeline to the generations of strong women that inspired and shaped me into the person I am today.  Through photos, stories and the food you so lovingly prepared- Gram, your memory will forever be in my heart.  

Me and Gram October 2011

In loving memory of Grandma Phyllis March 13, 1917-July 15, 2011

Gram's Fudge Brownies

Gram's Fudge Brownies

Ingredients:

Brownies

1 cup butter, softened

2 cups sugar

3 eggs, at room temperature

1 teaspoon vanilla

4, 4 oz. packages of Nestle Choco Bake**

1/2 teaspoon salt

1 cup chopped pecans

Frosting

1 1/2 cups confectioners sugar

dash of salt

2 1/4 tablespoons cocoa powder

2 1/4 tablespoons warm coffee

3/8 teaspoon vanilla

Preheat oven to 350 degrees

**Nestle Choco Bake is almost impossible to find in grocery stores.  It is basically liquid baking chocolate and can be substituted by mixing 3 cups of cocoa powder with 1 cup of canola oil and whisking until it turns into a thick chocolate slurry.  This will make enough for the 16 oz. of Choco Bake required for this recipe.

Choco Bake Substitute

 Nestle Choco Bake substitution

Brownies

Grease and flour a 13 x 9 x 2" baking pan.  Cream butter and sugar together, then add vanilla and eggs.  Beat until light and fluffy.  Next add Choco Bake (or Choco Bake substitution) and mix well.  Add flour and salt mixing until combined and then fold in nuts.  Pour into the baking pan and spread into an even layer.  Bake for 30-45 minutes.

Frosting

Combine all ingredients into a mixing bowl, and beat until the frosting is creamy and smooth.

Once the brownies have cooled, spread an even layer of frosting on top.

Gram's Fudge Brownies-Butter and sugar
Gram's Fudge Brownies-butter eggs and sugar
Gram's Fudge Brownies-batter with pecans
Gram's Fudge Brownies- batter

Mom's Chocolate Chip Cookies

With Mother's Day around the corner, I figure I should make one of my all-time favorite recipes that I got from my mom. This recipe has been in the family for at least 50 years, and there's a reason why it's survived that long, 100% unchanged. They're seriously good.

And don't let the oatmeal fool you. These cookies are not health food masquerading as something worth eating. They're really, really decadent. 

Mom's Chocolate Chip Cookies

  • 4 cups dark brown sugar
  • 3 sticks of margerine or butter, softened
  • 2 tablespoons (no, I don't mean teaspoons) vanilla extract
  • 3 eggs
  • 4 cups all-purpose flour
  • 2 tablespoons (yes, tablespoons) baking soda
  • 4 tablespoons (ditto) baking powder
  • 3 cups "quick oats" (if you use regular oats, the cookies are dry and tough)
  • 2 cups unsweetened shaved coconut
  • 2 cups chocolate chips
  • 1 cup chopped walnuts (optional - the batch pictured does not include them)

Preheat oven to 350 degrees.

In the bowl of a stand mixer, with the whisk attachment, beat the butter until smooth. Gradually add the brown sugar. When the butter and sugar are combined, add the eggs, one at a time, waiting until each egg is incorporated before adding the next. Add the vanilla extract.

Switch to the paddle attachment, add the flour, baking soda, baking powder, oats, coconut and chocolate chips. This makes a very heavy and sticky dough. You may have to scrape the sides of the bowl with a spatula several times to make sure everything is combined. 

To shape the cookies, I like to roll the dough into spheres by hand. This makes it easy to ensure that you're getting a uniform size just by looking at them. Each one should be about the size of a golfball, maybe a little smaller. If your hands get warm, the butter in the dough will melt, leaving your hands a sticky, greasy mess. To prevent this, rinse your hands with cold water between forming every few cookies.

Place the balls of dough on an ungreased cookie sheet, with at least 3 inches between them, to give them room to expand.

Bake at 350 for 12 minutes. If your oven cooks unevenly (like mine), be sure to rotate the cookie sheet halfway through. When they come out of the oven, the cookies will be very soft, and will probably fall apart if you try to remove them from the cookie sheet. This is normal - do not put them back in the oven.

Let the cookies cool for at least 10 minutes before handling them. As they cool, they will firm up, leaving you with a cooke that's chewy and delicious. 

Thanks for the recipe, and everything else, Mom.

Happy Mother's Day.

Brown Butter Ice Cream with Honey and Lavender

This ice cream is very, very rich. Even Paula Deen might start touting the virtues of moderation if you were to serve it to her. If that's not your thing, I guess you should have a fruit plate for dessert. That said, a little bit of this stuff goes a long way.

Brown Butter Ice Cream with Honey and Lavender

Adapted from The Chez Panisse Menu Cookbook, by Alice Waters

Ingredients

  • 4 cups heavy cream
  • 1/2 cup honey. A raw, strong-flavored honey works best.
  • 5 egg yolks
  • 1/2 cup butter
  • Lavender salt
  • 4 or 5 lavender buds

Equipment

  • Ice cream maker

Place a small saucepan over medium heat. Add the butter, and let it melt, stirring constantly. Eventually, it will stop foaming (all the water will have evaporated), and the butter will become clear, with a layer of white stuff on the bottom. That means the fat and milk solids have separated. Reduce the heat, and keep stirring, until the butter takes on a light, golden-brown color. 

Once this happens immediately (and very carefully, please) pour it into a heatproof bowl. If you leave it in the saucepan, it will continue cooking, and then burn.

Set the butter aside to cool.

Whisk together 3 cups of the the cream, the honey, the egg yolks, the lavender buds, and a heavy pinch of lavender salt.

Pour the mixture into a double boiler, and cook over very hot water, stirring constantly, until the mixture thickens to the point where it coats the back of a spoon, and running your finger across the spoon leaves a clean line that holds its shape.

Pour the remaining cup of cream into a bowl, and place the bowl in an ice bath. Pour the ice cream mixture through a fine strainer, into the bowl with the remaining cream. Whisk in the melted butter, and let it come down to room temperature or colder in the ice bath. Cover the mixture, and refrigerate until it is completely chilled, at least 4 hours.

Freeze in an ice cream maker according to the manufacturer's instructions.

Serve topped with a pinch of lavender salt.

Beware the Ides of March: birthdays, burgers, and cake- oh my!

Today is John's birthday.  We generally celebrate this momentous occasion by going out to dinner at the restaurant of the birthday boy or girl's choosing.  This year, however, John has been feeling a bit ambivalent about how to celebrate the day he squished into the world, and decided to keep things pretty low key.  We would be spending the evening at home with a bottle of wine, and the latest episode of No Reservations.  I shouldn't go into any more detail, because things could get pretty out of control here.  You know the usual birthday debauchery- strippers, belly shots, and oh, I don't know, staying up until 11 o'clock.  Party A-N-I-M-A-L-S!  

The belly shots this evening would be accompanied by a bacon studded hamburger with mango chipotle chutney, avocado, and Point Reyes blue cheese, topped off with a buttery brioche bun.  This burger is all business.  The smokiness of the bacon and chipoltle paired with the sweetness of the mango, and the creamy earthiness of the blue cheese are a manage a trois made in heaven.  I dare you to not lick your fingers, or your plate, after you're finished your last bite.  

And can I just say that there is nothing better than the smell of porky, beefy, burgers smoking up the apartment.  If you could bottle this stuff I'd wear it as perfume.  

But let's not forget the dessert, it is a birthday party after all!  Since John's birthday is so close to St. Paddy's day I decided to make a chocolate Guinness cake, and do as the Irish do, get drizzunk.  Well not literally drunk, but you could get drunk off the smell of this cake, I swear.  I had stumbled upon this recipe months ago while doing my daily lunchtime blog reading.  This recipe comes from Design Sponge via an in the kitchen with: spotlight featuring Katie Quinn Davies of the fantastic food photography blog, What Katie Ate.  The cake is chocolatey and rich, but so unbelievably light and moist, and is topped off with a fluffy cream cheese frosting. I adapted the frosting a bit to get an extra dose of the stout flavor by adding a couple shots of Guinness.  The frosted cake looked like a frothy pint of beer and was just as smooth going down.

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 Happy birthday Johnnie, I hope you had a great one.  <3

Bacon Studded Mango Chipotle Chuntney Burger

Bacon studded Hamburgers with Mango Chipotle Chutney and Point Reyes Blue Cheese

Ingredients:

3/4 lb ground beef

3 strips of applewood smoked bacon

1 heavy pinch of salt

black pepper

1 teaspoon Sriracha

2 teaspoon Worcestershire sauce

1 mango, diced

1/4 of a small red onion, minced

2 teaspoons olive oil

1 teaspoon of adobo sauce from a can of chipotle chiles

1 tablespoon sherry

juice of 1 lime

1 tablespoon cilantro, minced

Point Reyes blue cheese

Avocado

brioche bun

Bacon studded Burgers

Cut the bacon into a small dice.  Mix bacon, beef, salt, pepper, Sriracha, and Worcestershire sauce together in a medium sized bowl until combined.  Separate meat mixture into two equal sized portions and form into patties.  Pre-heat a heavy cast-iron skillet on high heat until almost smoking.  Add burger patties and cook for about 5 minutes on each side.  Finish cooking in a 350 degree oven until medium rare.

Mango Chipotle Chutney

Heat olive oil in small saucepan on medium heat.  Add onion to saucepan and cook until translucent, about 3 minutes.  Next, add mango, adobo, and a tiny pinch of salt to the cooked onions.  Stir everything together to combine and cook for 2 minutes, continuously stirring so that the mango doesn't stick to the bottom of the pan.  Then, add the cooking sherry and lime juice.  Continue cooking for 2 more minutes, then add the chopped cilantro.  Remove from heat until burgers are ready.

Toast brioche buns in the cast-iron skillet with a teaspoon of the meat drippings.  Add burger to bun and top with blue cheese, chutney and avocado. 

Egg Shells

Chocolate Guinness Cake (adapted from Katie Quinn Davies' recipe featured on Design Sponge)

Cake

1 cup and 2 tablespoons of unsalted butter

1 cup Guinness

3/4 cup cocoa powder, sifted

2 1/4 cups all-purpose flour, sifted

2 teaspoons baking soda

2 cups sugar

2 eggs

2/3 cup sour cream

1 tablespoon vanilla extract

Preheat oven to 350 degrees

Add butter, cocoa, and Guinness to saucepan.  Warm over medium heat and stir until butter has melted.  Remove from heat and set aside to cool.  Next add flour, baking soda, and sugar in a large mixing bowl and stir to combine completely.  Pour in the chocolate mixture to the dry ingredients, and add eggs, vanilla and sour cream.  Beat until everything is combined.

Pour batter into a greased angel food cake pan and bake for an hour to an hour and 15 minutes.  Let cake cool for 20 minutes before removing from cake pan.  

Frosting

1 1/3 cups cream cheese, softened

1 1/2 cups powdered sugar, sifted

2/3 cup heavy cream

4 tablespoons Guinness

Add cream cheese, cream, and powdered sugar to a large mixing bowl.  Beat until cream cheese has no lumps and is smooth.  Add Guinness and mix until combined.  Beat for about 5 minutes until frosting is light and fluffy.  Once the cake has cooled completely, frost the top of the cake only to make it look like a frothy pint of Guinness.

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