This is my Birthday Month. WOO-HOO!! I won’t tell you how old I’ll be, but I will say that it will be a big year. I’m sooooo excited. I know it may seem that I’ve not been around much – and frankly, I haven’t. I’m soo sorry!! It’s been a year of ups/downs…mostly great things and a few moments of WTH?? I know – life for all of us. The thing is, this year I’m determined to make it the best yet….probably to make up for so many years in the past where they lacked – big time.
This is a beautiful and pretty easy cake to make and has it all: booze, beer, and espresso. I can’t take credit for this one. This comes from Style Sweet CA and it looks amazing. Let them eat cake… I plan too.
- 1 cup Guinness Stout beer
- 10 tablespoons unsalted butter
- 2/3 cup sour cream
- 3/4 cup unsweetened cocoa powder
- 2 large eggs
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- Pre heat oven to 350 degrees and prepare baking pans.
- Sift together flour, baking soda, and salt. Set aside
- Combine stout and butter in a medium-large sauce pan. Heat until butter is melted.
- Meanwhile, combine sour cream, eggs, and extract. Set aside.
- Over medium heat, whisk in the cocoa powder and sugar until combined.
- Remove from heat and stir in sour cream mixture.
- Whisk in dry ingredients until smooth.
- Pour into prepared baking pans.
- Bake until centers are done (about 20 minutes)
Whiskey Coffee Glaze
- 1/4 cup heavy cream
- 2 tablespoons corn syrup
- 1/4 cup unsweetened cocoa powder
- 1 tablespoon instant espresso
- 3 ounces bittersweet chocolate, chopped
- 2-3 tablespoons whiskey
- 1/2 teaspoon vanilla extract
- 1/4 cup confectioner’s sugar
- Place cream, corn syrup, cocoa powder, and espresso powder in a small sauce pan.
- Heat over medium-low heat until creams begins to steam and powders begin to dissolve. Stir to combine.
- Remove from heat and add in the chopped chocolate. Let stand 30 seconds.
- Whisk to combine in melted chocolate.
- Add in the remaining ingredients and mix until smooth.
- Let glaze come to room temperature before drizzling over cake.