Beer (& More) In Food

Beer: The Condiment With An Attitude!

Stout Cooking, Day 1, Counting Down To St. Paddy’s Day With A Double Chocolate Cake

Posted by Bob Skilnik on March 10, 2007

Well, St. Paddy’s Day is on its way, and I’m sure my Irish mother, Mick McCarthy (no joke!), would have appreciated this week’s worth of beer & food recipes, splashed with some stout and layered with a bit o’ blarney. Let’s begin with this quick and easy recipe for a double chocolate cake with a wee bit of stout (your choice).

Whether your Irish heritage is Shanty or Lace Curtain, I’m sure you’ll enjoy this cake receipe that came over from the Old Sod nearly 100 years ago. As least that’s what the Irish bricklayer who was buying beers in Schaller’s Pump in Bridgeport in Chicago told me. I wanted to ask him how the recipe was 100 years old when it starts out “One package of Duncan Hines,” but hell, he was buying.Murphys Irish Stout

1 package of Duncan Hines Devils Food Cake mix
1  12-ounce package of bittersweet chocolate chips
1 small package of instant chocolate pudding
1.5 cups of sour cream
12-ounces of stout

Preheat your oven to 350F. Throw everything except the stout into a Kitchen-Aide stainless steel bowl. Drink 8 ounces of the stout and pour the last 4 ounces into the bowl. Beat it on “slow” until the conncoction is thoroughly mixed, stopping the beater to push the mix off the sides of the bowl. Spray a bundt pan with vegetable oil and sprinkle it with some flour so it’s completly coated with the flour. Pour the batter into the pan.

Bake for 1 hour or the time it takes you to go through 4 more bottles of stout. If you haven’t hit the 1 hour mark but have drunk 4 bottles of stout, grab another stout and be patient. Rome wasn’t built in a day.

In an hour, both you and the cake should be baked. Since the cake will be very moist, don’t rely on the old “clean toothpick” method to see if it’s actually cooked. Better yet, take it out of the oven and give it a thump to see if it’s done. If so, carefully remove the cake from the bundt pan and allow to cool on a wire rack. Now you have to wait.

If you have any Jameson’s on hand, relax and have a few. You deserve it!

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