Cap off your Irish pub-night feast with this boozy brownie cake. It combines the best spirits and beer the Emerald Isle has to offer with the irresistible richness of dark chocolate.
- Prep time 15 minutes
- Total time 2 hours & 15 minutes
- Portion size 12 servings
Ingredients
Cake:
Whiskey Cream Cheese Icing:
Method
Cake: Grease 9-inch round cake pan and line bottom with parchment paper.
In small bowl, whisk together cocoa powder, cornstarch and salt. Set aside. In heatproof bowl set over saucepan of hot (not boiling) water, melt chocolate with butter, stirring, until smooth. Whisk in stout and brown sugar until combined. Whisk in whole eggs and egg yolks; remove from heat. Sprinkle with cocoa mixture; stir just until combined. Pour batter into prepared pan.
Bake in 375°F oven until cake tester inserted in centre comes out clean with a few moist crumbs clinging, 30 to 35 minutes. Let cool for 10 minutes. Invert cake from pan onto cooling rack; peel off parchment paper. Brush with whiskey; cool completely, about 1 1/2 hours. Transfer cake to large plate.
Whiskey Cream Cheese Icing: While cake is cooling, finely grate zest of lime to make 1 tsp; juice lime to make 1/2 tsp. Set aside. In bowl, beat cream cheese with butter until smooth. Beat in whiskey and lime juice; gradually beat in icing sugar until smooth. Using offset palette knife, spread icing over top of cake; sprinkle with lime zest. (Make-ahead: Cover loosely and refrigerate for up to 1 day.)
Nutritional facts Per serving: about
- Fibre 3 g
- Sodium 254 mg
- Sugars 40 g
- Protein 5 g
- Calories 437
- Total fat 25 g
- Potassium 315 mg
- Cholesterol 123 mg
- Saturated fat 15 g
- Total carbohydrate 49 g
%RDI
- Iron 24
- Folate 7
- Calcium 5
- Vitamin A 18
