Monday, November 19, 2007

Guinness Molasses Cake

Richer than gingerbread, more dense than regular cake, it's perfect with a soft whipped cream frosting, not too sweet, intensely satisfying.

Grease an 8 x 8 inch glass pan.

Set aside in cereal bowl -

All Purpose Flour - 2 cups

In small saucepan on low, heat the following until the sugar is dissolved and the butter is melted, then set aside to cool:

Sugar - 1/2 cup plus 1 and 1/2 teaspoons
Butter - 1/3 cup
Molasses (extra dark full flavored) -1 cup plus 2 Tablespoons

While molasses cools, mix together in cereal bowl and let set 5 minutes (it foams up so use a larger bowl)

Guinness  - 1 cup
Baking Soda - 1 tsp (check your expiration date for maximum rise)

Stir into cooling molasses mixture:

Cinnamon - 1 tsp
ginger - 1 tsp.
salt - 1/4 tsp
finely ground coffee - 2 generous teaspoons (regular coffee, just whirred a bit more in a blender)

In a large bowl whisk:

Egg - 1 Extra large (use an egg that's at room temperature)
Vanilla - 1 tsp.

In a very slow and small stream, stopping to whisk, pour molasses mixture into egg mixture, whisking constantly and vigorously so egg does not cook. Add in Guinness mixture and blend.

Add flour, a bit at the time, continuing to whisk constantly until the mixture is smooth and just starting to look a bit shiny (3-5 minutes by hand)

Bake at 350 F for 38-42 minutes (toothpick in center should come out clean).

Cool 20 minutes and frost with the following:

1 1/2 cups heavy or whipping cream
1 and 3/4 teaspoons granulated sugar
1 and 1/4 teaspoon vanilla extract

Chill the bowl and beaters in the refrigerator for 30 minutes while the bake bakes. Pour the heavy cream into the bowl and whisk on medium-high speed until it just starts to thicken. Reduce speed to medium and slowly pour in the sugar, whisking until soft peaks form.  Continue to whisk until soft peaks form. (4-5 minutes with a chilled bowl)

Add the vanilla extract and continue to whisk by hand until the cream is smooth, and stiff peaks form
Sprinkle on some espresso sugar or serve as is. Best fresh, but will keep refrigerated.

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