The gentlemen bakers from Baked certainly like to add booze to their baked goods. As a teetotaler I don't share their appreciation for desserts with liquor, but I'm committed to baking my way through all of their recipes regardless. This week's Baked Sunday Mornings recipe has a triple dose of alcohol -- a chocolate stout cake covered in a cream cheese glaze with both whiskey and Baileys Irish cream.
As it turns out, I made another chocolate stout cake a few weeks ago and this recipe is somewhat similar. You bring stout (I used Young's Double Chocolate Stout), cocoa powder, butter, and dark chocolate to a boil; add sugar, dark brown sugar, canola oil and vanilla; mix in eggs, egg yolks, sour cream and heavy cream; and then fold in the dry ingredients (flour, baking soda, baking powder, and salt). The batter was a thin liquid and it was difficult to fully incorporate the flour. I poured the batter into a well-greased Bundt pan and baked the cake for 55 minutes.
The glaze for the cake is a mixture of cream cheese, powdered sugar, heavy cream, whiskey, and Baileys Irish Cream. It had an odd consistency -- too thin to be a frosting and too thick to drizzle; it never set firm and remained tacky to the touch. The texture of this cake was exactly like the Ovenly chocolate stout cake -- dense and somewhat wet such that it cut cleanly without shedding any crumbs. The cake had a deep chocolate flavor with a hint of stout flavor. While the glaze was boozy, I still enjoyed it -- I have to say that if I were to start drinking, I might start with Baileys Irish Cream because the sweet fragrant flavor is right up my alley.
This isn't my favorite chocolate cake, but it's a solid performer. And it certainly would be a festive addition to any St. Patrick's Day celebration -- or any other occasion where you would like a slice of deep chocolate dessert with a touch of booze.
Recipe: "St. Patrick's Drunk Bundt Cake" from Baked Occasions by Matt Lewis and Renato Poliafito, recipe available here at Baked Sunday Mornings.
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As it turns out, I made another chocolate stout cake a few weeks ago and this recipe is somewhat similar. You bring stout (I used Young's Double Chocolate Stout), cocoa powder, butter, and dark chocolate to a boil; add sugar, dark brown sugar, canola oil and vanilla; mix in eggs, egg yolks, sour cream and heavy cream; and then fold in the dry ingredients (flour, baking soda, baking powder, and salt). The batter was a thin liquid and it was difficult to fully incorporate the flour. I poured the batter into a well-greased Bundt pan and baked the cake for 55 minutes.
This isn't my favorite chocolate cake, but it's a solid performer. And it certainly would be a festive addition to any St. Patrick's Day celebration -- or any other occasion where you would like a slice of deep chocolate dessert with a touch of booze.
Recipe: "St. Patrick's Drunk Bundt Cake" from Baked Occasions by Matt Lewis and Renato Poliafito, recipe available here at Baked Sunday Mornings.
Previous Posts:
Comments
The full recipe makes a huge 3-layer cake, but using half the recipe makes a good size bundt cake. Generally I've finished the cake with a chocolate ganache with some whiskey or coffee, depending on the crowd. I'm not sure which cake I prefer, this one or Maida Heatter's 86-Proof Cake. Both are really good and high GTW.