Beer and chocolate

My favorite bar here in Milwaukee is hands down Paddy’s Pub. It is located on the east side of town in what would appear to be a converted home. Upon walking through the side entry you feel like you are whisked into a secret garden for surrounding the pub is an amazing outdoor patio . It is the perfect spot to have a drink during the warm months. The inside of the pub is cozy with thick old wooden tables, stain glass windows, over the top Irish decor and a suit of armor. It is a bar that transcends all walks of life, young and old. One in which you are greeted/served by the owners and made to feel at home immediately. The special nooks and crannies in this place only makes the bar seem vast and enchanting.

That alone would have been enough for me but then they go and do the smartest thing EVER. You see Paddy’s Pub provides you with an Peanut M&M infused trail mix to munch on while you enjoy your beer. Be still my heart. Clearly Paddy is a woman (she is, Patty actually ;0) ). The secret to my patronage? Chocolate and beer!

So last year during one of my holiday kicks I came across this recipe (below) from Taste of Homes and needless to say did not hesitate! Contrary to my nature I bake this recipe exactly as it outlines. This is a VERY dense recipe but hey Guinness is liquid bread right?

Happy St. Patrick’s day all!

Chocolate Guinness Cake Recipe

Cake:
• 1 cup Guinness (dark beer) Note: you can get usually get a single bottle of this from the liquor store for about $2.50. But if you want to buy a six pack and drink it BY ALL MEANS!
• 1/2 cup butter, cubed
• 2 cups sugar
• 3/4 cup baking cocoa
• 2 eggs, beaten
• 2/3 cup sour cream
• 3 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1-1/2 teaspoons baking soda

Frothy Topping:
• 1 package (8 ounces) cream cheese, softened
• 1-1/2 cups confectioners' sugar
• 1/2 cup heavy whipping cream

Directions:
Grease a 9-in. springform pan and line the bottom with parchment paper ( I use wax); set aside.

In a small saucepan, heat beer and butter until butter is melted. Remove from the heat; whisk in sugar and cocoa until blended. Combine the eggs, sour cream and vanilla; whisk into beer mixture. Combine flour and baking soda; whisk into beer mixture until smooth. Pour batter into prepared pan.

Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool completely in pan on a wire rack. Remove sides of pan.

In a large bowl, beat cream cheese until fluffy. Add confectioners’ sugar and cream; beat until smooth (do not over-beat). Remove cake from the pan and place on a platter or cake stand. Ice top of cake so that it resembles a frothy pint of beer. This creates a TON and I do not use it all. You can refrigerate leftovers.