stout cake 2

Stout Cake with Irish Cream Cheese Frosting

I suppose I thought I’d have more to say after an eight month hiatus. Lots of little life changes, several big ones, quite a few hours spent wondering whether I wanted to resurrect this space or not. In so many ways it seemed like an ultra-dated version of me. Instead of cooking this past year, I’ve been traveling and racing my bike and spending every free moment developing some of the closest friendships I’ve ever had. When I did cook, it wasn’t inspired and it wasn’t vegan–lots of pots of soup or stir-frys with some local meat, whatever vegetables I had on hand: something I could eat for days on end without having to worry about cooking another meal. Plenty of tomato sandwiches in the summer. Chili in the fall. Too many boxes of Annie’s Mac n’ Cheese with frozen peas mixed in.

I have thoughts I’d like to share soon-thoughts about this space, how I envision it for the coming months; thoughts about posting recipes that are vegetarian AND vegan because that sums up more of who I am now than anything. I want to get excited about cooking again and I want to share some recipes with you, like this one, which isn’t vegan (though could easily be veganized). Stick it out with me for a little longer, I’m simply trying to remember what it even feels like to type in this space. Eight years into this blogging thing and I still feel brand new all too often.

Stout Cake with Irish Cream Cheese Frosting

from Love Swah (for my friend H’s cake-a-month challenge)

Dark Chocolate Guinness Cake:
1 c Stout beer of choice
1 c butter
2/3 c cocoa powder
1 3/4 c sugar
1/2 c sour cream
2 eggs
1 tbsp vanilla extract
2 c plain flour
2 1/2 tsp baking soda

Baileys Cream Cheese Icing:
4-5 c confectioners sugar
1/2 c butter at room temperature
1 c cream cheese at room temperature
4-6 tbsps Irish Cream liqueur (to taste)

Preheat oven 350 degrees fahrenheit and oil 2 9″ round cake pans.

Melt the butter into the Stout in a saucepan over low heat. Whisk in the cocoa and sugar and take the saucepan off the heat.

Beat the sour cream with the eggs and vanilla in a separate bowl until combined, than add to the beer mixture. Whisk in the flour and bicarb until combined.

Pour the cake batter into the cake pans and bake for 30-40 minutes, until an inserted tester comes out clean. Let cool completely in pans before removing.

For the icing:

Cream the butter and confectioners sugar together until well mixed. Add the cream cheese in cubes slowly until incorporated. Add in Irish Cream to taste. Continue mixing for 5 minutes until the icing is light and fluffy.

7 Responses to “Stout Cake with Irish Cream Cheese Frosting”
  1. Monika says:

    Glad you’ve made your way back to this space. I know I speak only for myself, but I don’t want you to limit your posts to just food – vegan or otherwise. I’ve enjoyed following you on Instagram, and would love to see some of your other interests rounded out here in post format.

  2. FoodFeud says:

    I’m with monika – sometimes it’s just nice to have a space to do what you want with it. Don’t let it limit you.
    Trying to come up with a good reason to make this cake…

  3. Eileen says:

    It’s all good, dude. Do what you need to do. :) Also, it is totally fine to make and eat lots of ordinary food! I think a lot of the time foodblogs create a far-off fantasyland version of ideal cooking and eating, and that can get hard to look at and deal with. But everyday food is still real and solid and 100% good. And I agree that I would be happy to read about more than just food too, if you want to do such a thing. Eating can always be a metaphor.

  4. Swah says:

    Oh wow that looks heavenly!! I’m craving a slice right now :) xx

  5. Hannah says:

    The best time to blog is when you feel like it, so I’m glad you’ve been living more of an unplugged life lately as well. I’m also encouraged to hear that you’ve allowed yourself to evolve personally, and still want to keep the blog a part of that new understanding. As long as you pop back in and share a few treats with us readers every now and then, it’s all good! ;)

  6. Kimberley says:

    Hi Jes! Long time, no see! I’m checking in with you because a friend asked if I knew where she could get a gluten-free wedding cake. Thought maybe you’d know? I’m not sure if you’re doing much baking for others these days? Glad you’re getting your bike on. Me too! Would love to run into you sometime! :) BTW, I blog about once a year :(

  7. liz says:

    Oh this I understand! Glad to hear that life has been fulfilling, some things matter more than artful cake photos (artful though they may be). Sporadic posting is legit in my book. Vegan or otherwise (+1 to cheddar bunnies )

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