An Embarrassing Story
I have been cooking - I made easy stuffed mushrooms and even took a picture (with my phone since I couldn't find my real camera) but I can't figure out how to get the things off the phone. I also made berry chicken that turned out tasty, macaroni and cheese (secret family recipe) and the boy and I grilled up a steak with our special marinade. I'
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Cake:
2 cups Guinness
2 cups unsalted butter (four sticks)
1 1/2 cups unsweetened cocoa powder (use the good stuff - no hershey's allowed!)
4 cups self-rising flour
4 large eggs
1 1/3 cups sour cream
Icing:
3 cups heavy whipping cream
1 1/2 lbs bitter or semisweet chocolate, chopped
few drops Fiori di Sicilia oil (or vanilla extract works fine also but *not* imitation vanilla extract)
Preheat oven to 350 degrees and butter four 9 inch cake pans (or three 8 inch). Pans should be at least two inches deep. Line with parchment paper.
Make icing first by bringing cream to a simmer. Remove from heat, add chopped chocolate and whisk until melted and smooth. Stir in Fiori di Sicilia or vanilla extract Refrigerate and stir frequently until spreadable, at least two hours.
For cake:
Over medium heat, bring Guinness and two cups butter to a simmer. Add cocoa and whisk until smooth. Cool slightly.
In a large bowl whisk together flour and sugar until well blended. In another large bowl, beat eggs and sour cream with electric mixer. Add Guinness mixture to egg mixture and mix until blended. Fold in flour mixture and mix until well-blended and smooth.
Divide batter equally between pans. Bake approximately 35 minutes or until toothpick comes out clean. Transfer cakes to racks and cool ten minutes. Turn cakes out onto racks and cool completely.
By the time the cakes are cooled, your frosting should be ready. Put the icing on the cake and you are ready to go!
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