Although I often write and talk about my dual-Italian citizenship and love for my Italian culture and food you can’t miss that my last name is BOYLE. Very Irish. That’s my Father’s Father’s side and I’m 25% Irish (75% Italian).
Grace Kathleen Boyle – Irish at its best.
I love this green holiday and in 2007, I spent St. Patrick’s Day in Galway, Ireland.
The United States celebrates with more intensity than Ireland (no green beer there), but it was still the best St. Patrick’s I’ve ever had. We danced in the streets in the rain, drank fresh, frothy Guinness, watched live music in the pubs as we hopped around with the locals and ended our day-long event of celebrating with greasy, fish and chips served to us and wrapped in newspaper.
To truly celebrate with a menu item that encompasses St. Patrick’s Day I first thought something potato (love potatoes). But I wanted to try something sweet. I landed on a friend’s blog post where she made a birthday cake based off of Guinness.
I decided on a Guinness Chocolate cake and it came out moist and filling, just like a hearty Guinness.
- 2 cups Guinness
- 1 stick and 2 tablespoons unsalted butter
- 3/4 cup unsweetened cocoa
- 2 cups sugar
- 3/4 cup sour cream
- 2 eggs
- 1 tablespoon pure vanilla extract
- 2 cups all-purpose flour
- 2 1/2 teaspoons baking soda
Ingredients for Icing:
- 1 package 8 oz. cream cheese (room temperature)
- 1 1/4 confectioners sugar
- 1/2 cup heavy whipping cream
Preheat your over to 350 F.
Pour the Guinness into a saucepan, add the butter and heat until the butter’s melted. Next, whisk in the cocoa and sugar. Beat the sour cream with the eggs and vanilla and then pour into the brown, buttery, beery pan and finally whisk in the flour and baking soda.
Pour the cake batter into the greased and lined 9″ pan and bake for 45 minutes to an hour. Let the cake cool for about 10-20 minutes.
While the cake is cooling, you can start your frosting. I have seen a lot of different frostings done, I did a cream cheese frosting.
Lightly whip the cream cheese until smooth, sift over the confectioner’s sugar and then beat them both together.
Add the cream and beat again until it makes a spreadable consistency. Finally, ice the top of the cake. I sprinkled more confectioners sugar on top. You could even drink a Guinness with this cake 😉