A few weeks ago I was hit with a horrible stomach flu. I know, what other kind is there, right? Yet this one would just not. give. up. It wasn’t a 24-48 hour thing, it was a good 5 day thing. I remember laying in bed thinking ‘what if my appetite never returns? what would happen to my blog? what would I write about? what would I do with my life?’
Clearly, the illness got to me.
It was late into day 4 that I was finally able to slowly start perusing the food blogs that I like to get inspiration from. I landed on Tina’s (my neighbor!) page, Shredded Sprout. She had recently shared a Guinness chocolate cake just in time for St Patrick’s Day. I know. It was dark and fluffy and beautiful and looked….so…..good.
And bam! Like that, I was back in business. I knew if a rich chocolate cake sounded appealing to me, I was going to be a-ok.
Also? I had some serious baking to accomplish. By day 7 this was proudly displayed on my kitchen counter. Within 24 hours it was gone. And all was right with the world.
- 1 Cup and 2 tbsp unsalted butter
- 1 Cup Guinness
- 3/4 Cup Dutch process cocoa, sifted
- 2 1/4 Cups all purpose flour, sifted
- 2 Teaspoon baking soda
- 2 Cups sugar
- 2 Eggs
- 2/3 Cups sour cream
- 1 Tablespoon vanilla extract
- 1 1/3 Cups cream cheese
- 1 1/2 Cups powdered sugar, sifted
- 2/3 Cup cream, whipped
- Preheat oven to 350 degrees.
- 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. The batter should be thick and dark chocolate in color.
- Pour into a greased and lined 10″ angel food pan or springform and cook in the oven for 45 minutes to 1 hour, or until a skewer comes out clean from the center of the cake. This cake is very moist inside, so use your judgment regarding the skewer test. 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.
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