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Honey and Dark Beer Chocolate Cake
Posted By GKC On August 18, 2013 @ 12:00 am In Weekly Recipes | 6 Comments
1 cup Guinness MINUS 2 tablespoons (if you do not have Guinness use another dark beer)
1/2 cup plus 2 tablespoons margarine
1/2 cup cocoa
1 cup superfine sugar
3/4 cup plus 1 tablespoon honey
3/4 cup tofutti sour cream
1 tablespoon vanilla extract
2 cups flour
2-1/2 teaspoons baking soda
8 ounces tofutti cream cheese
1-1/4 cups powered sugar
1/2 cup pareve whipping cream
Preheat oven to 325°F. Grease 9-inch spring form pan and line with parchment paper.
Heat margarine and Guinness in large saucepan until margarine is almost melted, Add honey and blend well until mixture is fully blended. Remove from heat. Whisk in superfine sugar and cocoa. Beat Tofutti sour cream, eggs and vanilla in a separate bowl; add the Guinness mixture to the mixing bowl. Blend well, then beat in the flour and baking soda.
Pour batter in to pan and bake for the first 20 minutes at 325°F, then increase temperature to 350°F for last 25-30 minutes, or until tester comes out with moist crumbs. Cool completely in the pan on a wire rack.
For frosting, beat powered sugar and Tofutti cream cheese together until creamy. Add pareve cream and beat until spreadable. Frost the top. Serve.
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