Guinness Cake with Cream Cheese Frosting (And Pretzels!) - Hill Reeves

Danny's making me moules frites tonight! He learned how to de-beard them and everything. I hear seashells clanking against my Dutch oven and the house smells like bubbly Chardonnay and garlic. Also I started watching that new Hulu show with James Franco, 11.22.63, and I haven't loved a TV show so much since maybe Jane the Virgin, so life is very very good.

New York also sparkled today. Springtime is most definitely nigh. I'm pulling out all my Easter egg-y nail polish colors tonight for some celebratory painting. It's a little nutty that March is just a couple days away (I say that because I really forget how many days are in February and have to Google it constantly). But that means it's time for spring foods including lots of St. Patrick's Day and Easter cooking.

Today, it's Guinness Cake! This recipe actually comes from a cafe in Edinburgh via my Aunt Shelby. My brilliant cousin presented a work at the Edinburgh Fringe Festival this year. While my aunt was visiting, she stopped by a shop three times and told me this cake of theirs was her favorite and the pastry chef sent her the recipe! I made some slight adjustments, but if you ever head to Edinburgh let me know--I'll get you the name of the spot.

Guinness Cake with Cream Cheese Frosting

250 g unsalted butter
260 g Guinness
400 g sugar
75 g cocoa powder
2 eggs
140 ml sour cream
1 Tbsp vanilla extract
2 1/2 tsp baking soda
1/4 tsp salt
275 g all-purpose flour

For The Topping

300 g cream cheese, at room temperature
160 g confectioner's sugar
125 ml heavy cream
1/3 cup pretzels

Cooking Directions

Preheat oven to 375 degrees. Grease your baking pan. I used mini loaf pans, but you can also use a muffin pan or 9-inch cake pan.
In a small saucepan over medium-low heat, combine Guinness and butter. Heat and whisk until butter is completely melted. Whisk in sugar. Then whisk in cocoa powder. Then eggs, one at a time. Next the sour cream. And finally whisk in flour, baking soda, and salt.
Pour into baking pan(s) and bake for 45 minutes, or until a toothpick inserted comes out clean.
Let cool slightly, then turn out of baking pan(s), onto a cooling rack and allow to cool fully.
Using an electric mixer, beat or whisk together cream cheese, confectioner's sugar, and heavy cream until well mixed and increased in volume, about 7 minutes. Add to a piping back and frost cake(s).
Add pretzel pieces to a freezer bag and smash into small pieces. Sprinkle onto cake(s) and serve!