Ingredients: |
Ingredients: Drizzling Syrup:
1/3 c Guinness Stout
1/3 c dark brown sugar
3 T unsweetened cocoa powder
1 tsp vanilla
Cake:
2/3 c Guinness Stout (measured after foam had subsided)
2/3 c currants
1/3 c plus 2 T unsweetened cocoa powder
2 oz semisweet chocolate, cut into small pieces
3/4 c buttermilk
1 3/4 c, plus 2 T sugar
2 c, plus 2 T all purpose flour
2/3 c butter, softened
4 eggs
1 1/2 tsp vanilla
1 1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 c red currant jelly, warmed
Bittersweet Icing
1 c chopped walnuts
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Directions: |
Directions:1, To prepare syrup, combine all ingredients in a small, heavy saucepan, whisking until smooth. Heat over medium heat, until sugar dissolves and syrup is smooth.
2. To prepare cake, pour stout over currants; cover and soak until plump.
3. Drain currants, reserving stout. Add stout to a small saucepan . Whisk in 1/3 cup cocoa and bring to a simmer. Remove from heat; add semisweet chocolate, stirring until chocolate melts. Cool slightly. Stir in buttermilk.
4. Preheat oven to 350º
5. Combine 2 T cocoa, 2 Ts sugar, and 2 T flour. Coat, two 8-inch- or two 9- inch square or round pans with cooking spray; dust with cocoa mix.
6. Beat butter with a mixer at medium speed until smooth. Gradually beat in 1 3/4 cups sugar until well blended. Beat in eggs one at a time. Beat in vanilla.
7. Combine 2 cups flour with the baking soda, baking powder, and salt. Add flour mixture to butter mixture alternating with chocolate mixture, stirring until blended. (Batter may look curdled) Stir in currants.
8. Divide batter between pans. Bake 25 - 30 minutes, until a wooden pick inserted in the center comes out clean. Cool in pans on a wire rack 10 minutes; invert onto rack.
9. Poke tops of cake layers with a skewer or toothpick. Spoon drizzling sauce over tops. Place one layer on a platter. Spread warm jelly over layer on the platter. Chill 30 minutes. Cover jelly with about a quarter of the Bittersweet icing. Place second layer on top.
10 Ice top and sides of the cake with the remaining icing. Press nuts into sides of cake. |
This recipe for Cake from the Emerald Isle is from