First off, let me assure you that I am no baker, but this pregnancy thing has gotten me off my butt and into the kitchen to do just that–bake. And in my world of rationalization if I can’t drink alcohol then why not eat it especially for Paddy’s Day so I’m diggin’ this new leaf I’ve turned over.
I found this recipe in an old Vegetarian Times magazine while cleaning in prep for baby’s arrival. The original recipe is below along with a couple little tweaks I made. I actually tried to retweak the entire recipe in hopes of reducing fat and cals but I quickly learned that baking is a science and it’s not always easy to substitute apple sauce for sugar. (I’m pretty sure it can be done so I welcome any and all suggestions!) Luckily the final product of my second batch was moist and deeelish. I think the baby likes it, too–if I didn’t know better I’d swear he’s practicing his Irish dance skills in my belly!
2/3 cups of Guinness
10 tbs butter (I used Earth Balance instead)
1/2 cup cocoa powder
1 1/3 cups all purpose flour
1 1/3 cups sugar
1 tsp baking soda
1/2 tsp salt
1 large whole organic egg plus 1 organic yolk
2/3 cups of sour cream (I used a high-protein, non-fat Greek yogurt)
Preheat oven to 350F. Butter or spray an 8-inch round cake pan then line with parchment or wax paper. Butter paper. (I didn’t butter the paper and it came out just fine.)
Bring Guinness and butter to a simmer in a saucepan over medium heat. Add in cocoa; whisk until smooth. Cool slightly.
Whisk flour, sugar, baking soda and salt in a large bowl to blend; set aside.
*NOTE: Don’t forget to sift the flour and baking soda.
Beat egg, yolk and sour cream or yogurt with an electric mixer in another large bowl.* Add Guinness-chocolate mixture to egg mixture and beat just to combine.
Add flour mixture and beat 30 seconds on slowest speed.* Fold batter using rubber spatula until completely combined. Pour into prepared pan.
*TIP: If you don’t have or don’t want to use a mixer just use your muscles and a whisk as I did.
Bake for 50-55 minutes. Mine took 50 minutes. You can tell if it’s ready by inserting a toothpick into the center, which should come out clean.
Transfer to rack and let cool for 10 minutes. Run a small sharp knife around edge of cake to loosen* and turn cake onto rack; cool completely.
*NOTE: I didn’t use a knife as my cake easily slid out of the pan. I kept it right side up as well (we liked the rustic look of it) and just peeled away the wax paper.
Topping ideas: Fresh berries, ice cream, sifted confectioners’ sugar…
Original recipe stats per serving:
Total Fat 15g (10.5g Sat Fat)
All I’m sayin’ is that it’s damn tasty!
Happy St. Paddy’s Day!