Aspen Times Weekly: Guinness Goodness |

Aspen Times Weekly: Guinness Goodness

This Jan. 18, 2016 photo shows chocolate Guinness cake with chocolate Guinness glaze in Concord, N.H. The glaze is an essential part of the cake, as you poke holes in the cake when it is still warm and slowly spoon the glaze over the cake until the holes are filled with it. (AP Photo/Matthew Mead)
AP | FR170582 AP



Start to finish: 2 hours (15 minutes active) | Servings: 12

Heat the oven to 325 F. Coat a 12-cup Bundt pan very well with cooking spray. Sprinkle in a bit of cocoa powder, turning to coat evening, then overturning to discard any excess.

In a large bowl, use an electric mixer to beat together the butter and sugar. Add the eggs, one at a time, and beat until smooth. Set aside.

In a large bowl, whisk together the 1 cup of cocoa powder, the flour, baking powder, baking soda, salt and nutmeg. In a 2-cup liquid measuring cup, stir together the vanilla, half-and-half and Guinness.

With the mixer running on low, alternate adding the liquid and dry ingredients to the sugar-butter mixture, mixing just until everything is mixed and smooth. Transfer to the prepared Bundt pan, tapping it gently on the counter to release air bubbles. Smooth the top, then bake for 1 hour 10 minutes, or until a toothpick inserted at the center comes out clean.

Meanwhile, prepare the glaze. In a medium bowl, whisk together all ingredients until smooth. Set aside.

When the cake is done, let it cool in the pan for 25 minutes. Set a wire cooling rack over the pan, then invert it so the cake stands on the rack. For ease of cleanup, set the rack over a rimmed baking sheet or a sheet of kitchen parchment. Use a tooth pick to poke deep holes all over the top of the cake.

Spoon glaze over the top of the cake and wait until it seeps into the holes. Spoon more glaze into the holes, then wait 10 minutes. Spoon the remaining glaze all over the top so it covers the holes and drizzles down the sides.

– from Elizabeth Karmel for The Associated Press

St. Patrick’s Day is a favorite holiday of mine (note my last name). And while I considered sharing with you what I drink on this most Irish of holidays, I decided why bother. We all enjoy a pint of Irish beer (Guinness, Smithwicks, a black-and-tan, perhaps?), a shot of Irish whiskey, an Irish Car Bomb, Irish coffee, or a plastic cup of green beer on March 17, right? So in my research as a cocktail writer, I came upon this recipe … not for a libation, but for a cake laced with liquor. In this case, the aforementioned Guinness. So lads and lassies, let’s give this one a go — on St. Paddy’s Day or any day.

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