When life hands you lemons you make lemonade. When life hands you lemons and Guinness Stout, I’d ignore the lemons and drink the stout. But be sure to save a bottle or two, because you can use any extra beer to make Irish Beef Stew and a decadent Chocolate Stout Pound Cake, which I’m including in a double post series this week in honor of St. Patrick’s Day. And just in case life has, in fact, been handing you lemons lately, I will post the dessert first. Simple things like chocolate, stout, and the phrase “dessert first” are guaranteed to make things better.
Chocolate Stout Pound Cake
Makes one pound cake
3/4 cup unsalted butter, room temperature
3/4 cup stout beer
10 ounces dark chocolate, chopped
1 3/4 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 large eggs
1/2 cup sour cream
Preheat the oven to 350°F. Butter a loaf pan, then line with parchment paper. Butter the parchment paper and dust the pan with cocoa powder, tapping out any excess.
Heat the butter and stout in a medium saucepan over medium heat until the butter melts. Remove the pan from the heat and add the dark chocolate. Stir until smooth.
Whisk the flour, sugar, baking powder, baking soda, and salt in a bowl.
Whisk the eggs and sour cream into the chocolate. Add the dry ingredients and stir to combine without over mixing.
Pour the batter into the prepared pan. Bake until set and a wooden skewer inserted in the center of the cake comes clean, 55 to 60 minutes. (If the top is beginning to brown before the cake is completely cooked, loosely cover with a piece of foil.)
Transfer the cake to a rack and cool in the pan for 5 minutes. Then turn the cake out onto the rack and cool completely. Cut into 1/2 inch slices. Serve with Irish Whiskey Whipped Cream.
Irish Whiskey Whipped Cream
1 cup heavy cream
1 tablespoon granulated sugar
2 teaspoons Irish Whiskey
1/2 teaspoon vanilla extract
Beat cream in the bowl of an electric mixer until traces of the whisk are visible. Add remaining ingredients. Continue to whip until soft peaks form. Transfer to a bowl. Serve with Chocolate Stout Pound Cake.