Much like when those creative urges get so strong, that they can't, or at least shouldn't be denied, it is much the same when the Culinary Faerie sprinkles her dust over your head. .no matter how hot and sticky it is, you are compelled to bake! And that is how it came to be that in 90 degree weather outside, I had the oven on, inside. Thank the stars for air conditioning!
Today, I made a Chocolate Guinness Cake. Word of warning. The wafting fragrance of this cake baking, will alert noses, that will hover around, anxiously awaiting for it to cool enough to eat.
This is an adult cake, not overly sweet, and is SO GOOD with vanilla ice cream! It is such a straightforward recipe, I didn't take a lot of photos. I'm sure that you can follow along, just fine!
Put an oven rack in the middle position of your oven, and preheat it at 325 degrees F. Grease and flour the bottom and sides of a 9 x 3 inch round pan, or use that handy dandy cake release product that Wilton makes. (You can find it at JoAnn's, or other stores that sell Wilton baking equipment and supplies)
You are going to need:
1 3/4 cups all purpose flour
3/4 cup cocoa powder (not Dutch processed. .you want a dark, rich, unsweetened cocoa powder)
1 3/4 teasp. baking powder
1/2 teasp. baking soda
1/2 teasp. cinnamon
21 Tblsp. unsalted butter, softened
2 1/4 Cups brown sugar,firmly packed
3 large eggs
1 1/2 teasp. vanilla extract
1 1/2 cups Guinness stout (do not include the foam in the measurement)
1 cup rough chopped pecans (lightly toasted)
Confectioner's Sugar for dusting
Spread the pecans in a single layer and place in the oven for 10 minutes or so. .check after 5 minutes, and be careful not to let them get too brown. They should just be fragrant and sweet smelling. Let them cool, then break into pieces.
Sift together the flour, cocoa powder, baking powder, baking soda and cinnamon into a medium bowl. Whisk to combine and set aside.
In the bowl of an electric mixer, using the paddle attachment, beat the butter at medium-high speed until creamy. Gradually add the brown sugar and beat at high speed until very light and fluffy. Stop and scrape the sides, beater, and bottom of the bowl, if necessary.
One medium low speed, add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract.
Reduce the speed to low, and add the dry ingredients in three portions, alternating with the Guinness, twice, and ending with the dry ingredients. Mix just until all ingredients are combined.
Add the pecans, and mix on low, until they are distributed through the batter.
Remove the beater, and mix through once or twice with the spatula to make sure that all of the ingredients are mixed in. Pour and scrape the batter into the pan, leveling it with your spatula. The batter will be thick.
Bake the cake for 70-75 minutes, or until a pick inserted into the middle, comes out clean. Cool the cake in the pan on a wire rack for 20 minutes.
Invert the cake onto the rack and cool completely. Transfer to a cake plate, and dust with confectioner's sugar just before serving with that home made vanilla ice cream!!
You can store it in an airtight container for up to a week, should it last that long!