Happy St. Patrick’s Day all you Irish folk! Me? No, I’m not Irish in the least but luckily with pasty pale skin and freckles, everyone makes the assumption so I just pretend for the day 😉
Today, as I got home way, WAY past my bedtime last night after going to see Red Riding Hood (Which was good. Slow to start but it got better and yes the main love interest Peter is well, delicious of course) I had no post for you BUT have no fear! The Wild Cheff is here!…well with a recipe.
He very kindly agreed to let me post his recipe for Guinness Chocolate Cake that he sent out in his St. Patrick’s Day newsletter (which you should subscribe too because he sends out great recipes). I have copied and pasted it for you. I work so hard for you guys sometimes.
Is it healthy? Uhm well that depends. I personally think a small dose of something yummy and rich and most definitely chocolate containing is very healthy for you. You may disagree. If you do, that’s probably why you weigh a good 20 something pounds less than me. BUT, alas lets not dwell.
Here is the recipe in all it’s glory. Please visit his website at www.wildcheff.com and make sure to “like” him on Facebook (New England’s Wild Cheff)! And for that matter, make sure to subscribe to my blog via Facebook as well. Just click on the NetworkedBlogs link on the right hand side of my blog…sadly I have no friends therefore followers *tear*. ANYWAY, finally, for real this time, here is your recipe. Enjoy 🙂
1 stick of butter (real butter folks)
3/4 C of unsweetened cocoa powder
2 C of organic granulated sugar
3/4 C of light sour cream
1 Tbsp of vanilla extract
2 organic eggs
Pour Guinness into a large saucepan, add butter and heat until melted, and then remove from stovetop.
Whisk in cocoa powder and sugar. In a small bowl, beat sour cream with eggs and vanilla, and then pour into the beer
and butter mixture. Now whisk in the flour and baking soda.
Pour cake batter into the greased and lined pan and bake for 45 minutes to an hour. (At 45 minutes, check for doneness
by inserting a toothpick into the center) Remove from oven and place pan on a cooling rack.
When cake is cooled off, remove from pan and peel off the parchment paper, and then transfer to a cake plate or stand.
Place cream cheese and confectioner’s sugar into a mixing bowl and whip with an electric beater or food processor until
Add cream and mix again until you have a smooth spreadable consistency.