Happy St. Patrick’s Day! Hopefully you had a wonderful weekend and celebrated St. Paddy’s day a little early! Yesterday was a beautiful day! My mom is in town so we went skiing, then had a few apres drinks and I got my nails painted green to match my ski pants (and to feel festive!)
I was also in the mood to make a festive St. Paddy’s day dish but I am not a huge fan of corned beef and cabbage. For some reason I just can’t bring myself to eat it! So I decided to go for something I love to eat… chocolate! I saw this recipe a long time ago on Food52, but I was a little thrown off by the name of it… “Snake Bite.”
This cake is named after a traditional British drink called the Snake Bite which is the combination of beer and hard cider. Its named after the drink because there is stout in the cake and hard cider in the frosting, which makes for the most perfect combination ever! Last week I was looking for a good St. Paddy’s day dish and I realized this Guinness laced cake would be perfect!
Not to mention the cider you use for the frosting is called PERRY CIDER! Then I knew it was meant to be, I had to make it! Turns out it is so quick and easy and its totally delicious! So take that left over Guinness out of the fridge and whip up this perfect cake to celebrate!
Chocolate Guinness Cake with Hard Cider Cream Cheese Frosting: “Snake Bite” Makes one nine-inch cake (Recipe from Food52)
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup good cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 large egg, at room temperature
- 1/2 cup sour cream, at room temperature
- 1/2 cup (1 stick) butter, melted and cooled
- 3/4 cups Guinness Extra Stout, at room temperature
For the Frosting
- 1 stick unsalted butter, at room temperature
- 8 ounces cream cheese, at room temperature
- 1 1/2 cup powdered sugar, sifted
- 1/4 cup fermented pear cider (I like Ace’s)
- Preheat the oven to 350 degrees. Butter and flour a nine-inch round cake pan.
- Mix together the flour, sugar, cocoa powder, baking soda, and salt in a small bowl.
- In a large bowl, whisk together the eggs and sour cream. Then whisk in melted butter and Guinness. Add flour mixture to egg mixture and combine with a rubber spatula. Pour into the prepared cake pan and bake 35 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- While the cake is baking, prepare the frosting. Put the softened butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed until creamy and well combined, about 2 minutes. Reduce the speed to low and add the powdered sugar and mix until combined. Slowly pour in the pear cider and mix until the frosting comes together. Let the frosting set up a bit in the refrigerator until the cake is ready to frost.
- When the cake is cool, transfer it to a platter. Spread the icing on top of the cake, slice and enjoy!