Chocolate Stout Cake

St. Patrick’s Day is in less than a week and as someone with predominantly Irish heritage, I always enjoy celebrating the holiday with some Irish inspired dishes. This week, I’ll be sharing with you some Irish dishes that you can make to celebrate too!

I spotted this recipe, a chocolate stout cake, on one of my new favorite baking blogs, Sweetapolita, a week or so ago and realized I had all the ingredients on hand to make it. Few things go together better than chocolate and Guinness and then add the fact that you can eat them together in cake form. Brilliant!

Start this cake by measuring and cutting parchment paper to line the bottoms of two round cake pans. Then spray the pans with baking spray.

Heat the Guinness and butter in a small saucepan over medium heat until the butter melts.

Remove it from the heat and whisk in the cocoa powder until smooth.

Pour it into a separate bowl and set it aside to cool completely (I put mine in the fridge to speed up the cooling process).

In a medium size bowl, whisk together all the dry ingredients. In an electric mixer, mix together the eggs and sour cream until well combined.

Add the cooled cocoa mixture and mix until well combined.

Slowly add the dry ingredients and combine on low speed.

Divide the batter into the prepared pans and bake for 35 minutes at 350 degrees.

Once cooled, frost with the whipped vanilla bean frosting.

This cake was delicious. It tasted chocolaty but also had another layer of flavor from the Guinness. There is a visible difference between my cake and the one from Sweetapolita, my cake is lighter in color. I think I may have needed a darker cocoa powder but I couldn’t find any at the grocery store. I may have to start ordering some baking ingredients online in order to get what I truly need.

The frosting was sensational! Creamy and light and the addition of the vanilla bean was a great idea, it looked like vanilla bean ice cream covering the cake. The flavor in the icing paired very well with the cake. All in all, a simple and delicious recipe and perfect for your St. Patty’s Day celebration!

The recipes for both cake and frosting can be found at Sweetapolita.com.

 

Red Velvet Cupcakes

In preparation for Valentine’s Day, I decided to be a nice co-worker and make red velvet cupcakes to take into the office. I would have rather made a red velvet cake, but the cupcakes are so much better for sharing. I found really cute cupcake wrappers at the grocery store which made the cupcakes even more special.

I found a recipe from Paula Deen, because Southern ladies know their red velvet, and got to work.

Start the recipe by sifting together the dry ingredients.

Using an electric mixer, mix together all the wet ingredients, including the red food coloring and vinegar. Slowly work the dry ingredients into the wet ones.

Once the batter is well incorporated, scoop into the prepared cupcake pans.

Bake at 350 degrees for 22-25 minutes, until a toothpick comes out clean.

Cool completely before icing.

I prefer my red velvet cake with butter cream icing, as opposed to the more popular cream cheese. So I whipped up a batch of my favorite butter cream and piped it on top.

I don’t think I’ll use this recipe again, they were decent but not good. I felt the cupcakes lacked in flavor overall and I while I baked them I thought I should have added more cocoa than the recipe called for, but talked myself out of it. I usually like to follow a recipe the first time I make it and then makes notes afterward about how it turned out for the next time I make it.

Even thought they didn’t taste amazing, they certainly were pretty and put everyone at the office in a Valentine’s mood!

Here’s the recipe from Foodnetwork.com:

Red Velvet Cupcakes
Print
Author: Paula Deen
Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Serves: 24 cupcakes
Ingredients
  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cocoa powder
  • 1 1/2 cups vegetable oil
  • 1 cup buttermilk, room temperature
  • 2 large eggs, room temperature
  • 2 tablespoons red food coloring
  • 1 teaspoon white distilled vinegar
  • 1 teaspoon vanilla extract
Instructions
  1. Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.
  2. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
  3. Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.