I’ve used alcohol in a variety of dishes in the past. Certainly wine has found its way into a number of chicken dishes, I’ve added bourbon to mashed potatoes and beer has found its way into stew and bread – but Guinness into a cake was a new one for me.
As you might suspect I saw this in the lead up to St. Patrick’s Day when my email inbox was flooded with Irish inspired meal ideas. Among the stews and Shepherd’s Pie (both of which I made) was an email featuring a Guinness cake. While I didn’t make that particular one it planted the idea in my head. The recipe I finally decided to use was from the Smitten Kitchen blog. Ever since my daughter got me the Smitten Kitchen cookbook for Christmas I tend to look closer at things I see on her blog AND it was a recipe for a bundt cake (which always invokes thoughts of ‘My Big Fat Greek Wedding’).
To be honest I wasn’t sure what to expect, but am happy to report this cake is amazing – moist, rich, slightly nutty and not overwhelmingly chocolate. As the recipe says “This cake kicks butt.” Note that it did call for a chocolate ganache, but that seemed like too much chocolate for my taste so went with a simple dusting of confectionery sugar. Maybe next time…
Recipe: Chocolate Stout Cake