Canadian Living - - Cook & Eat -

Hands-on time: 15 min­utes To­tal time: 2¼ hours Makes: 12 serv­ings

Cap off your Irish pub-night feast with this boozy brownie cake. It com­bines the best spir­its and beer the Emer­ald Isle has to of­fer with the ir­re­sistible rich­ness of dark choco­late.


¾ cup co­coa pow­der

2 tbsp corn­starch

1 tsp salt

200 g 70% dark choco­late (about 7 oz), chopped

½ cup un­salted but­ter, cubed

½ cup stout beer (such as Guin­ness)

1¼ cups packed brown sugar

3 eggs

2 egg yolks

3 tbsp Irish whiskey

Whiskey Cream Cheese Ic­ing:

1 lime half pkg (250 g pkg) cream cheese, soft­ened

¼ cup un­salted but­ter, soft­ened

2 tbsp Irish whiskey

2 cups ic­ing sugar

Cake: Grease 9-inch round cake pan and line bottom with parch­ment pa­per. In small bowl, whisk to­gether co­coa pow­der, corn­starch and salt. Set aside. In heat­proof bowl set over saucepan of hot (not boil­ing) water, melt choco­late with but­ter, stir­ring, un­til smooth. Whisk in stout and brown sugar un­til com­bined. Whisk in whole eggs and egg yolks; re­move from heat. Sprin­kle with co­coa mix­ture; stir just un­til com­bined. Pour bat­ter into pre­pared pan. Bake in 375°F oven un­til cake tester in­serted in cen­tre comes out clean with a few moist crumbs cling­ing, 30 to 35 min­utes. Let cool for 10 min­utes. In­vert cake from pan onto cool­ing rack; peel off parch­ment pa­per. Brush with whiskey; cool com­pletely, about 1½ hours. Trans­fer cake to large plate.

Whiskey Cream Cheese Ic­ing: While cake is cool­ing, finely grate zest of lime to make 1 tsp; juice lime to make ½ tsp. Set aside. In bowl, beat cream cheese with but­ter un­til smooth. Beat in whiskey and lime juice; grad­u­ally beat in ic­ing sugar un­til smooth. Us­ing off­set pal­ette knife, spread ic­ing over top of cake; sprin­kle with lime zest. (Make-ahead: Cover loosely and re­frig­er­ate for up to 1 day.)

PER SERV­ING: about 437 cal, 5 g pro, 25 g to­tal fat (15 g sat. fat), 49 g carb (3 g di­etary fi­bre, 40 g sugar), 123 mg chol, 254 mg sodium, 315 mg potas­sium. % RDI: 5% cal­cium, 24% iron, 18% vit A, 7% fo­late.

If you’re rushed for time and need to cool the cake quickly be­fore ic­ing it, re­frig­er­ate it for 30 min­utes.

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