No St. Patty’s Day Celebration is complete without the Barkeater Stout Cake. Thanks to Jessica for submitting this festive & delicious dessert recipe.
Barkeater Stout Cake
- 1 cup stout (like Guinness)
- 1 cup unsulfured dark molasses
- 1 ½ teaspoons baking soda
- 3 large eggs
- ½ cup white sugar
- ½ cup firmly packed brown sugar
- ¾ cup oil (canola, vegetable or safflower)
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 2 Tablespoons ground ginger
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground cardamom
- ½ teaspoon ground nutmeg
- 2 Tablespoons grated fresh ginger
- 2 bars Barkeater Beantown Bold Chocolate Bars, grated
- 2 Tablespoons Irish Cream (like Bailey’s)
Preheat oven to 350 degrees. Grease 2 9-inch round cake pans, line the bottoms with parchment paper, and grease the parchment paper. In a large saucepan (4 quarts or larger), whisk together the stout and molasses. Over medium heat, whisking frequently, bring to a boil. Immediately turn off, remove from heat, and whisk in baking soda. Set to the side until the foam dissipates. In a medium bowl, whisk together the eggs, white sugar, brown sugar, and oil. In a large mixing bowl, combine flour, baking powder, and ground spices (but not the fresh ginger). Once the foam has dissipated, whisk the stout mixture into the egg mixture. Gently mix the wet ingredients into the flour mixture until just combined. Stir in the fresh ginger and ground chocolate. Do not overmix. Divide the batter among the two baking pans. Bake the cakes on the center rack for 35 minutes, or until the top springs back lightly when touched. The cake is supposed to be a thin cake, so don’t expect it to rise much. When the cake comes out of the oven, poke holes with a toothpick and pour one Tablespoon of Irish Cream over the top of each layer. Allow to cool in the pans for 15 minutes, and remove to a rack to cool completely.
Chocolate Ganache
- 2 bars Barkeater Beantown Bold, snapped into small pieces
- 6 Tablespoons heavy cream, room temperature
Over low heat, constantly stir the chocolate in a small saucepan. Once the chocolate is all melted and smooth, add the cream in Tablespoon by Tablespoon. Stir until mixed well. Remove from heat.
Irish Cream and Barkeater Cream Cheese Frosting
- 12 Tablespoons of salted butter, room temperature
- 6 ounces cream cheese, room temperature
- 2 cups powdered sugar
- 2 Tablespoons Irish Cream (like Bailey’s)
- ¼ teaspoon vanilla extract
- 2 bars Barkeater Beantown Bold, grated
Beat butter and cream cheese together until creamy, about 2 minutes. Slowly add the powdered sugar and mix until incorporated completely. On medium, beat in the Irish Cream, vanilla extract, and chocolate. Continue to beat the frosting for 1 to 2 minutes, until fluffy.
To assemble, place one cake upside down in the middle of a serving platter. Pour chocolate ganache over the top of that layer, spreading ganache to the edges. Set second layer (top side up). Frost the sides of the cake, keeping the frosting thin for a more rustic look. Spread the rest of the frosting on top of the cake. Put cake uncovered in refrigerator for 10 minutes to set. Serve cake immediately or wrap and refrigerate.
