Maybe my site should have been called What the “Forks” for Dessert?……..hmmmm. My renewed love of baking has me making desserts……ALOT!!!!!
After making Corned Beef Tacos and Rueben Pizza, I had one Guinness Stout beer left from all the corned beef I cooked………Just toss the corned beef into a cockpot and cover it with the beer……..no muss…….no fuss. Except for that extra beer. Tim and I are teetotalers, so what to do with that beer? Chocolate Stout Bundt Cake……… who would think a chocolate cake made with beer………..not me!
Pinterest is a wealth of information. I came across a recipe for a Chocolate Stout Cake. The original recipes was from Fine Cooking, but I tweaked it just a bit…….I really did not think a beer in a dessert would taste very good, what a surprise …….even the batter was yummy. I know, you are not suppose to eat stuff with raw eggs in it, but in my life time I have eaten copious amounts of raw batter dough, and lived to tell the tale.
But seriously, the elderly, infants, and those with impaired immune systems should not eat any foods with raw eggs in them due to the risk of Salmonella.
Back to my little cakes………..they came out moist and the beer must have made the chocolate………more chocolaty. I made mine in individual size, but you can make one big cake in a regular size bundt pan if you wish. A simple chocolate glaze makes the Chocolate Stout Bundt Cake an elegant looking, chocolate dessert fit for St Patty’s Day or anytime you want a fancy dessert.
1-1/4 cups stout, such as Guinness (don’t include the foam when measuring)
⅓ cup dark molasses
1⅔ cups all-purpose flour
¾ cup unsweetened natural cocoa powder (extra for dusting the pans)
1-1/2 teaspoons baking powder
½ teaspoons baking soda
½ teaspoons salt
1¼ cups unsalted butter, softened at room temperature
1-1/2 cups packed light brown sugar
3 large eggs
6 oz. semisweet chocolate, very finely chopped
For the glaze:
¾ cup heavy cream
6 oz. semisweet chocolate
Pre-heat the oven to 350ºF. Spray a 10- or 12-cup bundt pan (or twelve 1-cup mini bundt pans) with cooking non stick cooking spray and then lightly coat with sifted cocoa powder. Tap out any excess cocoa.
In a small saucepan bring the stout and molasses to a simmer. Remove the pan from the heat and let stand while preparing the cake batter.
Sift together the flour, cocoa powder, baking powder, baking soda, and salt into a large bowl. Cream the butter in a large bowl on medium speed ( stand or hand mixer) until smooth, about 1 minute. Add the brown sugar and beat on medium speed until light and fluffy. Scraping the bowl as needed. Beat in the eggs one at a time. On low speed, alternate the flour and stout mixtures. Scraping the bowl as needed.Then beat at medium speed until the batter is smooth. Stir in the chopped chocolate.
Spoon the batter into the prepared pan (or pans), spreading evenly. Tap pan on table a few time to remove air bubbles. Bake until a wooden skewer inserted in the center comes out clean, 45 to 50 minutes (about 25 -30 minutes for mini cakes). Set the pan on a rack to cool for 20 minutes. Invert the cake onto the rack and remove the pan. Let cool.
Make the glaze:
Bring the cream to a boil in a small saucepan over high heat. Remove the pan from the heat and add the chocolate. Let stand for 1 minute and then whisk until the chocolate is melted and smooth. Let cool for 5 minutes.
Candy and Pie………what could be better? I can’t think of anything!
Finding this recipe, after not making it for quite sometime, was an exercise in patience. The original was in a Word Perfect document from a computer that I no longer own. Being the tech-tard that I am, I thought if I put the files on a zip drive I could just plug them in and ooh la la there it would be………WRONG! My Apple computer laughed interanlly I’m sure…….and I even tried to open it a work ……..on my lunch break of course………but the newer version of Word wouldn’t open it either.
Then, to the rescue comes my friend Jeanne. I have worked with Jeanne for sometime, and if you ever need a computer question answered, she is your gal. She was able unlock my Butterfinger Pie recipe from it’s Word Perfect prison. It also unlocked all of my other cherished recipes. I was sooooo happy. Now I am able to share this recipe with all of you, and many more later.
About the pie……..it reminds me of pecan pie. The butterfinger candy adds the crunch like the pecans and of course there is chocolate. Topped with whipped cream, Butterfinger Pie is a rich and gooey dessert, that you will be proud to serve ……..and happy to eat!
1 unbaked pie shell ( I buy the pre made but you can make your own)
Beat eggs lightly in a large bowl. Mix in water, sugar, flour, and salt until well combined. Stir melted butter into batter. Add 6 of the chopped candy bars. Cool.
Meanwhile pre-heat oven to 325*. Pour filling into pie shell. Bake for 45 minutes or until filling barely set. Cool on wire rack. Cover and refrigerate overnight. Garnish with whipped topping and remaining candy bars.
I have a new love……….it’s a cast iron skillet. Where has it been all my life?????
I came across a couple of cast iron skillets way back in the cupboard right after Tim and I were married……..and thats where they have stayed, until recently.
While looking at and researching recipes for the blog, I noticed that a lot of folks still use them……….I always thought they were for those of a certain generation (sorry) or for camping ( yuck…..but thats a different story). So just for kicks, I have tried them for different things over the last couple of months. Well to my surprise, they are great!!!
So, when I came across a recipe at www.kitchendaily.com and it used a cast iron skillet and it was chocolate……………I had to try it and it turned out beautifully. Not only was it easy to prepare, with things almost all pantries have, but you only need one bowl and the skillet. It was chocolatey, and the frosting melted into the cake and made it moist, almost pudding like.
The Cast Iron Cake is a homey, rustic chocolate cake, topped with a dollop of whipped cream…………yummmmmm!
Sift the flour, baking soda, sugar, and salt into a large bowl and set aside.
In a 10 inch cast iron skillet, bring the butter, oil, cocoa powder, and water to a boil. Remove from heat and whisk in the dry ingredients. Stir in the buttermilk, egg, and vanilla. Place the skillet in the preheated oven and bake for 20-25 minutes or until a toothpick inserted in the center comes out with just a few crumbs.
Set cake aside.
To make the frosting:
In a medium saucepan, place the butter, cocoa powder, and milk and bring to a boil. Remove from the heat and add the remaining ingredients, mixing well. Pour warm frosting over warm cake and spread over entire cake.