Welcome to the Mary’s Tavern! In celebration of my 33rd wedding anniversary, I’m sharing one of my husband’s favorite cakes. And since it’s Valentine’s weekend, I had to toss in something chocolate, too.
It’s hard to fathom that we’ve been married that many years–through sickness and health, good times and bad–he is still my knight in shining armor.
Yes, we’re much older, but our love has only grown.
So as we celebrate love this weekend, I share my love not only with this amazing man, but with my family, friends, readers, and animals.
Love is all around us!
CHOCOLATE STOUT CAKE
1 cup stout (I like Guinness)
1 stick plus 2 TBS unsalted butter
¾ cup unsweetened cocoa
2 cups sugar
¾ cup sour cream
1 TBS pure vanilla extract
2 cups all-purpose flour
2 ½ teaspoons baking soda
FOR THE TOPPING:
8oz Philadelphia cream cheese
1 ¼ cups confectioners’ sugar
½ cup heavy cream
Preheat the oven to 350 degrees, and butter and line a 9-inch springform pan.
Pour the stout into a large wide saucepan, add the butter- in spoons or slices-and heat until the butter’s melted, at which time you should whisk in the cocoa and sugar. Beat the sour cream with the eggs and vanilla and then pour into the brown, buttery, beery pan and finally whisk in the flour and baking soda.
Pour the cake batter into the greased and lined pan and bake for 45 minutes to an hour. Leave to cool completely in the pan. When the cake’s cold, sit it on a flat platter or cake stand and get on with the frosting.
Lightly whip the cream cheese until smooth, sift over the confectioners’ sugar and then beat them both together. Add the cream and beat again, until it makes a spreadable consistency. Ice the top of the cake.