| Guiness / Irish Cream desserts
Posted: 3/15/2009 8:15:38 PM | Chocolate Guinness Cake
Cake
1-1/2 cups all-purpose flour
3/4 cup cocoa powder
1-1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
3/4 cup unsalted butter, at room temperature
1 cup lightly packed brown sugar
2 eggs
1 tsp. vanilla
1 cup dark stout beer, such as Guinness, or your favourite beer
Icing
3 cups confectioner’s sugar
1/2 cup cocoa powder
1/2 cup unsalted butter, at room temperature
1/3 cup beer or milk
1 tsp. vanilla
generous pinch salt
1-1/4 cups candied beer nuts, chopped, optional
Preheat oven to 350°F. Lightly oil or spray 2 8” round cake pans. Sift flour with cocoa, baking powder, soda and salt into a medium bowl. Stir to mix. In a large bowl, using an electric mixer, beat butter with sugar for 3 minutes. Add eggs, one at a time, beating well after addition. Beat in vanilla. Using a wooden spoon, stir about one-third of flour mixture into butter mixture. Add half the beer. Repeat additions, ending with flour. Stir just until evenly mixed. Pour batter into pans and smooth top. Bake in centre of oven until a cake tester inserted in centre of cake comes out clean, 25-28 minutes. Cool in pans on a rack for 10 minutes. Run a knife around inside edge of each pan, then turn cakes out onto a rack. Cool completely.
For icing, sift confectioners’ sugar with cocoa into a bowl. In a large bowl, using an electric mixer, beat butter until creamy, 2-3 minutes. Gradually beat half the icing-sugar mixture into the butter, scraping down the sides as needed. The mixture will be dry at this point. Gradually beat in beer or milk, vanilla and salt, then remaining icing-sugar mixture.
To frost, place 1 cake, top side down, on a cake plate. Spread one-third of the icing over top. Sprinkle with 1 cup nuts if using. Place remaining cake on top, domed side up. Gently press down. Spread it with half the remaining icing then spread the sides with icing. Garnish with remaining nuts if using. Cake will keep well, covered, at room temperature, up to 2 days.
Irish Cream Apple Cake
1-3/4 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
3/4 cup butter, softened
1 cup granulated sugar
2 eggs
1 tsp. vanilla
1/2 cup) Irish cream liqueur
2 cups peeled diced apples, such as McIntosh or Empire (about 2 medium)
Irish Cream Sauce
1 cup 18% cream
2 tbsp. granulated sugar
1 tbsp. cornstarch
1/3 cup Irish cream liqueur
In a medium bowl, mix together flour, baking powder and salt; set aside. In a large bowl, with electric mixer, beat butter and sugar until fluffy; beat in eggs and vanilla. Beat in flour mixture alternately with liqueur until combined. Stir in apples. Spread in a lightly greased and floured 9” square baking pan. Bake in a 350°F oven for 35-40 minutes or until tester inserted in centre comes out clean and top is golden brown. Let cool slightly. Serve warm or cold with sauce.
Irish Cream Sauce: Pour cream into a medium saucepan. In a small bowl, mix together sugar and cornstarch; whisk into cream. Bring to a boil over medium heat, stirring constantly, until it bubbles; cook for 1 minute longer. Stir in liqueur.
Irish Cream Cheesecake
2 cups vanilla wafer crumbs
1/2 cup unsweetened cocoa powder
1/2 cup confectioners’ sugar
1/2 cup butter
2 pkgs. cream cheese, softened
1-1/4 cups granulated sugar
2 tbsp. unsweetened cocoa powder
2 tsp. vanilla extract
4 eggs
1-1/4 cups table cream
1/3 cup Irish whisky
melted chocolate
Combine wafer crumbs, 1/2 cup cocoa, confectioners’ sugar and butter. Press over bottom and 2” up the sides of a 9” springform pan; set aside. Beat cream cheese until smooth in a large bowl. Gradually beat in granulated sugar, 2 tbsp. cocoa and vanilla extract. Add eggs, one at a time, beating well after each addition. Stir in cream and whisky. Pour into prepared crust; set on jelly roll pan. Bake in preheated 375ºF oven 50-55 minutes. Cool then chill. Drizzle melted chocolate over surface of cake. | |
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