Making the Safest Choice

Chocolate Stout Cake with White Chocolate Cream Cheese Frosting

On by Emily Hobbs

Stout Cake

I know a lot of you have been worrying about what to make for St. Patrick’s Day dessert.  I know I have.

Wait, you haven’t?  You’re planning on going to a pub with friends instead of baking St. Patrick’s Day dessert?  Phht.  That’s lame.

Who wants to sit in a dimly lit pub sipping beer when you could be baking with beer?

This is the perfect time of year to bake with Irish stout beers, as there are plenty available.  I’ve used beer in brownies, in cookies, in caramel sauce, and cakes, and everything always turns out delicious.  This Chocolate Stout Cake with White Chocolate Cream Cheese Frosting is the best cake I’ve ever made using beer.  I mean, it’s really, really good.  I actually can’t stop thinking about it.

It’s rich, incredibly moist, and full of chocolate flavor.  Davidson’s Safest Choice Pasteurized Eggs are whipped up in a cake batter using butter, brown sugar, melted chocolate, sour cream, flour, dark cocoa powder, and stout beer.  The frosting is pretty amazing on this cake; it’s made out of butter (Hey, you could use Irish butter if you wanted to!), cream cheese, melted white chocolate, confectioners’ sugar, and vanilla.  I sprinkled some of the leftover cake crumbs on top as a garnish.

Eating the cake batter is perfectly safe since there’s no risk of salmonella, thanks to Safest Choice Pasteurized Eggs.  Just don’t eat too much cake batter and get behind the wheel.

For the complete recipe click here.

 

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