Guiness cake

With this recipe, I made cupcakes. I think it would be even better as a layer cake with some white chocolate ganache in between the layers with the Irish Cream mousse on top. Mmmmmm...

1 1/4 cup sugar
1 stick unsalted butter

4 egg yolks
1 Tbsp white vinegar
1 tsp vanilla extract

8 oz (Or thereabouts...if ya get me drift!)

6 Tbsp cocoa powder
2 tsp baking powder
1 1/4 cup AP flour
pinch kosher salt

Oven: 365ish

Cream together the butter and sugar. Make sure the butter is chilled, but not hard. You can't punch wee little holes in ice with sugar, you know. When it's light and fluffy looking, but you can still feel the sugar in it, you're done.

Meanwhile, sift the dry stuff, (Cocoa and baking powder, with the flour and the salt,) in your very favorite food processor by pulsing five or six times.

Put the yolks, vanilla and vinegar in a wee bowl. When the creaming is done, add the contents of the wee bowl to the mixer, one yolk at a time, waiting in between each 'till you can't tell it's there anymore. When all that's in and mixed up, add 1/3 of the dry mix.

Now 1/2 the beer.

Now 1/3 the dry mix.

Now 1/2 the beer.

Now the final third of the dry mix.

Dose into a muffin pan with wee paper cups in them. You know the ones.

Bake for 15-20 minutes, till a toothpick inserted in the center one comes out clean.

Makes 1 1/2 dozen wee cupcakes.

Top with the Irish Cream white chocolate mousse from the last post. Looks like a properly poured pint of stout at the pub, eh? Happy St. Patrick's day.