St. Patrick's Day is always a really big occasion in my household. Not because we're Irish, not because we're gnarly partiers, but because its also my mom's birthday! Because of that we actually never celebrate "St. Patricks Day." Years of growing up with green cakes were enough for my mom. And we all were told the warning story of the first birthday my dad spent with my mom where he tried to surprise her with a green cake and she burst into tears.
This year I indulged my mom's sweet tooth with a decadent chocolate cake. But I snuck in something to commemorate the "other" holiday - Guinness. It's Irish for beer. The result? Jon said it was the best cake I've ever made. If that's not a testimonial I don't know what is. And of course, my mom loved it too!
But since I'm married to an Irishman, there's no escaping the green in our own home:
And Jon wanted his corned beef and cabbage. *Cute story alert*. I finally gave in and told Jon I'd make it. I found a great recipe from Robin that wouldn't take very long. Jon wanted to help, so he called me in the morning and asked if he could pick up the ingredients for me. I gave him a list and he went and picked it up. On my way home, he called me and asked if he could get it started. I walked him through the steps over the phone. When it was ready, he served it to me with a giant smile on his face.
Me: It looks great!
J: So? Aren't you going to take a picture?
So here it is - Jon's very first fully cooked meal!
4 sticks unsalted butter
1 1/2 cups cocoa powder
4 cups all purpose flour
4 cups sugar
1 tablespoon baking soda
1 1/2 teaspoons salt
4 large eggs
1 1/3 cups sour cream
2 cups whipping cream
1 pound semisweet chocolate, chopped
1) Preheat oven to 350°F. Butter three 8-inch round cake pans with 2-inch-high sides. Line with parchment paper. Butter paper. Bring 2 cups stout and 2 cups butter to simmer in heavy large saucepan over medium heat.
2) Add cocoa powder and whisk until mixture is smooth. Cool slightly.
3) Whisk flour, sugar, baking soda, and 1 1/2 teaspoons salt in large bowl to blend.
4) Using electric mixer, beat eggs and sour cream in another large bowl to blend.
5) Add stout-chocolate mixture to egg mixture and beat just to combine.
6) Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter equally among prepared pans. Bake cakes until done, about 35 minutes. Transfer cakes to rack; cool 10 minutes. Turn cakes out onto rack and cool completely.
7) Bring cream to simmer in heavy medium saucepan. Remove from heat.
8) Add chopped chocolate and whisk until melted and smooth. Refrigerate until icing is spreadable, stirring frequently, about 2 hours.
9) Place 1 cake layer on plate. Spread 2/3 cup icing over. Top with second cake layer. Spread 2/3 cup icing over. Top with third cake layer. Spread remaining icing over top and sides of cake.
Each serving has:
|Total Fat||65.6 g|
|Total Carbohydrate||132.1 g|