If you are wondering if the pregnant woman is displaying a chocolate cake sprinkled with whiskey in frosting then yes, you are right, it is. I am 37 weeks pregnant and I can feel the cold of a frosted glass of my first postpartum margarita, the taste of Pumpkin Ale, I have been saving in the refrigerator since the fall, and enjoy a glass of champagne without guilt when my little girl appeared one day soon. Now do not take me reprehensible I had a few sips of wine here and there, but there's something amazing to have that first drink when he does not feel taboo in a way that was very me excited.
Indeed, although there is a bit of alcohol in this cake, it is most of all cooked off time and really adds to the fabulous texture / flavor more than anything. The big into the cake gives it a malty flavor that is just out of this world. So yes, I added a little bit of whiskey with ice chocolate ganache, but mostly out of curiosity and you can totally ignore. (Although those who have tasted agreed that it was very subtle and added amazing flavor.) Or- you can amplify a little whiskey into a more fun cake and celebration for the feast of St. -Patrick meet.
This cake is really all you want in something you cook from scratch: Easy foolproof- incredibly good and you will feel like a culinary goddess. The texture is just incredible. Even without glaze it is a fantastic cake and gooey, fudgy ganache just sends on top. ME- trust do this for your next festive get together, if the day of the Saint Patricks or just a day you want to do all fall in love with you. Believe me they will!
- 1 cup stout (as Guinness, and I used a Porter chocolate for one)
- 1 cup (2 sticks) unsalted butter
- ¾ cup unsweetened cocoa powder (I used Dutch-process)
- 2 cups all purpose
- 2 cups sugar
- ½ teaspoon tablespoons of baking soda
- 1 teaspoons salt
- 2 large eggs
- ⅔ cup of Greek yogurt or sour cream
- 1 cup heavy cream
- 8 oz dark chocolate (chips or chopped)
- 1 tablespoon of whiskey (optional * )
- Preheat oven to 350F. Thoroughly grease or spray a mold Savarin, set aside.
- In a small saucepan, combine the big and butter. Heat over medium heat until butter is melted. Stir in cocoa powder until smooth. Cool slightly.
- In a medium bowl, combine flour, sugar, baking soda and salt. Put aside.
- In the bowl of a stand mixer fitted with a spatula, cream together the eggs and yogurt until smooth.
- Add butter / stout mixture slowly with the mixer running on medium speed until just combined.
- Add dry ingredients on low until blended * just *. Use a spatula to finish mixing by hand, do overmix- you just want to make sure there are no clumps or streaks.
- Pour the batter into your pan. Bake for 30-40 minutes or until toothpick inserted in center comes out clean.
- Let the cake cool completely before returning on a cake stand and glazing.
- Put the chocolate in a heatproof bowl
- Heat the cream in a small saucepan until as boiling
- Pour milk over chocolate and whisk until smooth ... Stir whiskey if using. Pour over cooled cake.
Recipe adapted fron Bon Appetit