Lets face it, we love all things Irish. We love St Paddy’s Day, the Irish accent, Bailey’s Irish Cream, and their magical little 4 leaf clover. I couldn’t resist hunting out some recipes for St Paddy’s Day and when my sister asked if I could make an Irish themed morning tea, I was very excited.
I borrowed a few recipes from my favourite blogs
These pretzel truffles are the perfect salt/sweet mix, and use the left over Guinness from the cake you are going to make http://www.sprinklebakes.com/2013/02/guinness-pretzel-truffles.html
This icing made the perfect biscuit filling, but could also be used on the outside of a cake like “Confessions of a Cookbook Queen” did http://www.confessionsofacookbookqueen.com/2013/03/mint-chocolate-chip-cake/
And now for the part you have all being waiting for…. This is my favourite chocolate cake in the world. I do need to emphasize, you do not have a better icing recipe. It is not just cream cheese icing, it is not just like the one you make at the moment… it is soft and fluffy and dreamy and doesnt go yuck in the fridge. Make it… just make it!
This recipe is by one of my favourite food bloggers http://www.whatkatieate.com/ and re-written by one of my favourite NZ food/lifestyle bloggers http://madefromscratch.co.nz/
Chocolate Guinness Cake
250 g unsalted butter (room temp)
250 ml (1 cup) Guinness
75 g Dutch cocoa (3/4 cup), sifted
275 g (2 + 1/4 cup) all purpose flour, sifted
2 teaspoons baking soda
400 g (2 cups) sugar
2 medium eggs
150 ml (2/3 cups) sour cream
1 tablespoon good quality vanilla extract
Cream Cheese Icing
300 g (1 + 1/3 cups) cream cheese
150 g (1+1/2 cups) powdered sugar, sifted
150 ml (2/3 cups) cream, whipped
Preheat oven to 180C/350F. Add butter, cocoa and Guinness to a saucepan. Warm over a medium heat and stir until melted. Set aside for 5 to 10 minutes to cool slightly.
Add flour, baking soda and sugar to a large mixing bowl and mix together well. Pour in the Guinness/cocoa/butter mixture, lightly combine, add the vanilla, eggs and sour cream and beat everything together until well combined.
Pour into a greased ring tin (or greased and lined normal round tin and bake for 1 hour to 1 hour 15 minutes, or until a skewer comes out clean from the centre of the cake.
*Note: Do not leave in the oven until the cake has totally dried out — cook long enough so there is no uncooked cake on the skewer but there may be a few moist crumbs sticking to it after an hour of cooking. You can start checking around 45min depending on the size of your cake pan. Leave to cool for 10 to 15 minutes before removing from the cake tin and placing on a wire wrack to cool completely.
Cream Cheese Icing Instructions
Place the cream cheese into the bowl of a mixer and beat on a low-medium speed until smooth.
Gradually, add in the sifted powdered sugar and beat gently to combine. After 2 to 3 minutes, stop the machine, scrape any excess frosting from the sides of the bowl and beat on medium speed until lump free. Remove bowl from mixer and gently fold in the whipped cream, and then continue mixing on low speed until fully combine.
Place cooled cake on a cake stand and add the frosting, spreading out just to the edge without going over the side
This cake can also be made into cupcakes, bake for around 40 mins but skewer test once the cakes are starting to look set