Here is the Guinness Malt Cake we enjoyed at my SF/F critique group author event last night at Towne Center Books in Pleasanton. Thanks to my friend Jules for the recipe. Oh, and we had ice cream and Titanic life savers. The readings were awesome with some great questions. Thanks to all who came out and shared the evening.
Guinness Malt Cake
1 cup Guinness (or other stout beer) Frosting:
2 1/4 sticks unsalted butter 1/2 cup Guinness (or other stout beer)
1 Tablespoon molasses 4 Tablespoons unsalted butter, softened
1 cup dark brown sugar, firmly packed 1/2 cup cream cheese, softened
1 cup unsweetened dark cocoa powder 1/2 teaspoon vanilla extract
2 Tablespoons powdered malt 2 1/2 cups confectioner’s sugar, sifted
2 eggs
2/3 cup plain yogurt
2 1/2 cups flour
2 teaspoons baking soda
1 cup superfine (baking) sugar
Pinch of sea salt
1. Preheat oven to 325 degrees. Butter a 9-inch loaf pan; line it with parchment.
2. Melt the Guinness, butter, molasses, and brown sugar over medium heat.
3. Beat in the cocoa and malt, then remove from heat.
4. In a large bowl, beat the eggs and yogurt, then add the stout mixture.
5. Sift the remaining dry ingredients into the bowl and beat to combine. Pour in the loaf pan and bake for 75 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan.
6. For the frosting: Bring the 1/2 cup Guinness to a boil. Simmer just under a boil, stirring occasionally, for 13 minutes or until reduced by half. Refrigerate until cool.
7. In a mixing bowl, beat butter until creamy and light. Add cream cheese and beat until smooth. Beat in the vanilla and confectioner’s sugar, then add the cooled, reduced Guinness and beat until creamy and light. This is a very loose frosting. Beat in more confectioner’s sugar for a thicker version, or put frosting in the refrigerator for 30 minutes. Turn the cake out of its pans and spread the frosting on top.
Check out the photo of me with a sample of the Guinness Malt Cake. Do you see my dragon wings?
