Chocolate Guinness Cake

This recipe was given to us from Laurel Johnson as originally written by Nigella Lawson for Kirsten's cookbook. I made it for Matt's birthday and it was very tasty. I sent one cake to work with Matt and he has received comments such as, "That is hands down, the BEST cake I've ever tasted!" We better hold onto this recipe!  Adapted from: http://www.nigella.com/recipes/view/chocolate-guinness-cake-3086

Ingredients
For the cake:
Butter for pan
1 cup Guinness stout
10 tablespoons (1 stick plus 2 tablespoons) unsalted butter
3/8 cup unsweetened cocoa
2 cups superfine sugar
3/8 cup sour cream
2 large eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
2 1/2 teaspoons baking soda

For the topping:
1 1/4 cups confectioners' sugar
8 ounces cream cheese, at room temperature
1/2 cup heavy cream
A splash (or more) of Bailey's Irish Cream

Heat oven to 350 degrees. Butter a 9-inch springform pan and line with parchment paper. In a large saucepan, combine Guinness and butter. Place over medium-low heat until butter melts, then remove from heat. Add cocoa and superfine sugar, and whisk to blend.
In a small bowl, combine sour cream, eggs and vanilla; mix well. Add to Guinness mixture. Add flour and baking soda, and whisk again until smooth. Pour into buttered pan, and bake until risen and firm, 45 minutes to one hour. Place pan on a wire rack and cool completely in pan.

Using a food processor or by hand, mix confectioners' sugar to break up lumps. Add cream cheese and blend until smooth. Add heavy cream and Bailey's. Mix until smooth and spreadable.
Remove cake from pan and place on a platter or cake stand. Ice top of cake only, so that it resembles a frothy pint of Guinness.

Buche de Noel (Yule Log)

We were in charge of a desert this year (2009) for Christmas and I wanted to make a dish that was very traditional. I found this recipe on Allrecipes.com and it received rave reviews.

• 5 eggs, room temperature, separated
• 2/3 cup sugar
• 2 tablespoons all-purpose flour
• 3 tablespoons unsweetened cocoa

 FILLING:

• 2 1/2 tablespoons all-purpose flour
• 1/2 cup milk
• 1/2 cup sugar
• 1/2 cup butter, softened
• 1/2 teaspoon vanilla extract
• 1/2 cup chopped walnuts
• MOCHA BUTTER CREAM FROSTING:
• 1 cup butter, softened
• 1/2 cup confectioners' sugar
• 1 tablespoon unsweetened cocoa
• 1 teaspoon strong coffee
• confectioners' sugar
• Chopped nuts

Directions 

In a large mixing bowl, beat egg yolks at high speed until light and fluffy. Gradually add sugar, beating until mixture is thick and light-colored. Add flour and cocoa, beating on low speed. In another bowl, beat egg whites until soft peaks form; fold into batter. mix until no streaks of white remaining. Grease a 15-in. x 10-in. x 1-in. pan; line with waxed paper, and grease and flour paper. Spread batter evenly in pan. Bake at 350 degrees F for 15 minutes or until cake springs back when touched lightly. Cover with waxed paper and cool completely on wire rack. Remove paper; invert cake onto an 18-in. long piece of waxed paper dusted with confectioners' sugar. Trim edges from all four sides of cake. For filling, combine flour and milk in a saucepan. Cook over low heat; stirring until thick. Cool. In a mixing bowl, cream sugar, butter and vanilla. Add flour mixture; bet until fluffy. Fold in walnuts if desired. Spread on cake; roll up, jelly-roll style, starting from one short end. For frosting, beat butter until fluffy in a small bowl. Beat in sugar, cocoa and coffee. Spread over cake, using a fork to create a bark-like effect. Sprinkle with confectioners' sugar and nuts if desired.