Let’s Bake During Covid…

GUINNESS CHOCOLATE WALNUT CAKE WITH CHOCOLATE LAVA FROSTING

Arthur Guinness was an Irish Brewer. At the of 27, in 1752, Guinness godfather Arthur Price, who was the Archbishop of Cashel, within the Church of Ireland, bequeathed him £100 in his will. Arthur Guinness invested the money in his first brewery at Leixlip, about 17 km from Dublin in 1755. Cementing forever, the eventual national drink of Ireland.

Now it might be news to you, but Guinness is a very special brew. Not only is it a Stout beer. But the ingredients that go into each pint actually contain all the nutrition a pregnant woman needs every day. That is not to say they should, because of the Alcohol content, but it does lend to what is composed within its dark recesses. It also makes it a very good component to be mixed with chocolate.

This recipe shows the older traditional style of making cakes on the stove top, long before the mixing bowl was a concept. I have modernized it to make use of semi-sweet chocolate chips, which are far cheaper and easier to melt and use for this dish. In addition, a chef’s secret to a moister cake is the use of a dollop of Mayonnaise. If you think about it, it is nothing more then eggs, oil and lemon juice. But when added to a chocolate cake mix, the moisture content of the cake skyrockets.

Serves 8-10

4 oz of Butter (1 stick)
1 ¼ cup of Flour
1 cup of Semi Sweet Chocolate chips
½ cup of Powdered sugar
12 oz of Guinness stout
4 Eggs
4 oz Sour cream
1 Dollop of Mayo
1 Tbs Milk
¾ cups of Walnuts chopped
1 ½ tsp Baking soda
1 ½ tsp Baking powder

Icing
½ Cup Butter melted
¼ Cup Powdered Sugar
1 Tbs Cocoa
½ tsp Vanilla Extract
1 Egg

Step 1. slice butter into small pieces and with flour make a rue.
Step 2. In a second saucepan mix Guinness and chocolate chips over medium heat. Use a whip to evenly blend the melted chocolate with the stout.
Step 3. Remove both pans from heat and add Melted chocolate and Guinness to rue and mix thoroughly.
Step 4. Add remaining ingredients and mix together, Save some of the walnuts for later. Pour into a 9 inch round cake tin or similar cake pan. Top the cake mix with remaining walnuts. Bake for 45 minutes at 350 degrees or until center is cooked.
Step 5. In a saucepan melt the butter for the Icing, remove from heat then add cocoa, powder sugar and vanilla extract stir till smooth.
Step 6. When chocolate sauce has cooled add egg and whisk in to thicken. Pour icing on top of cake and serve.

THIS RECIPE AND MANY OTHERS ARE AVAILABLE IN CHEF McBRIDE’S: IRISH CELTIC COOKBOOK.

Chef Eric W. McBride is an Award-Winning Chef and Author of 6 Celtic Cookbooks, 14 Celtic Seasonings, and 5 Celtic Tea blends. He has pledged himself on a crusade to show the world the highlights of Celtic Cuisine. https://www.celticcaterer.com/product-category/cookbooks/ ALWAYS FREE SHIPPING

Chef McBride also performs a live Facebook Celtic Cooking Demonstration every Sunday evening at 6pm PST.

You can go to: “The Celtic Caterer & Chef Eric W. McBride” https://www.facebook.com/profile.php?id=190584704313436&ref=br_r

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