Guinness Chocolate Cake

Guinness Chocolate Cake
Serves 12
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Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
Ingredients
  1. 250 ml Guinness
  2. 1 cup butter, sliced by tablespoons
  3. 75 g cocoa
  4. 400 g granulated sugar
  5. 140 ml sour cream
  6. 2 eggs
  7. 1 tablespoon vanilla extract
  8. 275 g all-purpose flour
  9. 2½ teaspoons baking soda
Icing
  1. 300 g cream cheese
  2. 150 g powdered sugar
  3. 125 ml heavy cream
Instructions
  1. Preheat the oven to 355°F, and grease and line a 9" springform pan.
  2. Pour the Guinness into a large saucepan, and add the sliced butter. Heat until the butter is melted, and remove the saucepan from the heat. Whisk in the cocoa and sugar.
  3. Beat the sour cream with the eggs and vanilla in a bowl or mixer; then pour the chocolate mixture into the sour cream mixture and blend.
  4. Finally beat in the flour and baking soda.
  5. Pour the batter into a the springform pan, bake for 50-60 minutes (touch the top of the cake to test, it will spring back when touched if done). Leave to cool completely in the pan.
  6. For the icing: Beat the powdered sugar into the cream cheese. Add the cream, and beat again until it's spreadable. Ice the top of the cake only (so it looks like the frothy top of a glass of Guinness).
Notes
  1. This recipe works best if you line the bottom of a tight-fitting springform pan with parchment paper.
Motley Oklahoman http://www.motleyoklahoman.com/
 

Polenta with Sauteed Italian Sausage and Rainbow Chard

 

Polenta with Sausage and Rainbow Chard
Serves 4
Creamy, cheesy polenta is topped with a garlicky sauteed mixture of spicy Italian sausage and fresh chard.
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 3 cups stock (vegetable or chicken)
  2. salt
  3. 1 cup stone-ground polenta
  4. 3 tablespoons butter
  5. 1/2 cup parmesan cheese, shredded/grated
  6. 2 tablespoons olive oil
  7. 1 pound Italian sausage
  8. 1 medium onion, chopped
  9. 3 cloves garlic, minced
  10. 2 pounds rainbow chard, chopped
Instructions
  1. Bring stock to boil, add salt and polenta. Stir often until polenta is thickened, about ten minutes. Add butter and cheese and stir to combine.
  2. Heat oil on medium high heat, brown sausage. Add in onion and garlic and saute until softened. Add chard to pan and saute until wilted down.
  3. Serve over polenta.
Motley Oklahoman http://www.motleyoklahoman.com/