When I was younger and had access to an ice-cream maker, we prepared the entire dessert. It is a winner, regardless if you desire to make a few shortcuts and opt for vanilla ice cream rather than Guinness ice cream. Hopefully, your Irish relatives won’t notice the difference when you get to dessert.
While I would like to take credit for this divine recipe, it is actually from Suzanne Goin and was published in her cookbook “Sunday Suppers at Lucques.” This wonderful cookbook features a forward by Alice Waters and is still available on Amazon for those into entertaining for a demanding crowd.
Chocolate-Stout Cake with Guinness Ice Cream
Yield 12 servings
This wonderful "Chocolate-Stout Cake" recipe is Suzanne Goin is a St. Patrick's Day special. While I strongly recommend going the extra step for the Guinness ice cream, I often substitute vanilla since I don't have an ice cream maker. Some Irish whiskey is recommended in the event you decide to only go halfway
Ingredients (for the cake)
- 2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1/2 tsp ground cloves
- 1/4 tsp ground cinnamon
- 1/2 tsp freshly ground nutmeg
- 1 cup guinness stout
- 1 cup molasses
- 1 1/2 tsp baking soda
- 3 extra-large eggs
- 1/2 cup dark-brown sugar
- 1/2 cup granulated sugar
- 1 cup vegetable oil
- 1 tsp unsalted butter, softened
Ingredients for Guinness Ice Cream
- 1/2 vanilla bean
- 1 cup whole milk
- 1 cup heavy cream
- 2/3 cup Guinness stout
- 2 Tbs plus 2 tsp molasses
- 3 extra-large egg yolks
- 2/3 cup granulated sugar
- 1/2 tsp pure vanilla extract
Preparation for the Cake
- Preheat the oven to 350º F.
- Sift the flour, cocoa powder, baking powder, cloves, cinnamon and nutmeg together into a large mixing bowl.
- Pour the beer and molasses into a medium pot, whisk together, and bring to a boil over medium-high heat. Remove from the heat, and whisk in the baking soda. Don’t be surprised when it foams up.
- In another bowl, whisk together the eggs and both sugars, mixing well to combine. Whisk in the oil and then the beer mixture.
- Make a well in the center of the dry ingredients. Pour in the liquid ingredients, whisking slowly until just incorporated. Be careful not to over mix or the cake will be tough.
- Pour the batter into a lightly buttered Bundt pan and bake 30 minutes. The cake is done when it begins to pull away from the sides of the pan and the top surface is just starting to crack. When you insert a skewer into the center, it should come out mostly clean. To keep the cake moist, cover it with a dry kitchen towel as it cools. After 30 minutes, invert the cake onto a platter.
- Serve with Guinness Ice Cream (see below for this delicious ice cream)
Preparation of Guinness Ice Cream
- Split the vanilla bean in half lengthwise Using a paring knife, scrape the seeds and pulp into a medium saucepan. Add the vanilla pod, milk, and cream, and bring to a boil over medium heat. Turn off the heat, cover, and allow the flavors to infuse for 30 minutes.
- While the cream is infusing, whisk the beer and molasses together in a small saucepan, bring to a boil and then turn off the heat.
- Whisk the egg yolks, sugar, and vanilla extract together in a bowl. Whisk a few Tbs of the warm cream mixture into the yolks to temper them. Slowly, add another 1/2 cup or so of the warm cream, whisking continuously. At this point your can add the rest of the cream mixture in a slow, steady stream, whisking continuously. Pour the mixture back into the pot, and return to the stove.
- Stir the beer mixture into the cream and cook the custard over medium heat, 6 t0 8 minutes, stirring frequently with a rubber spatula and scraping the bottom and sides of the pan. The custard will thicken and when it’s done will coat the back of the spatula. Strain the mixture, and chill at least 2 hours in the refrigerator. When the custard is very cold process it in an ice cream maker according to the manufacturer’s instructions.
Preparation time is for the cake ONLY!