I was in a baking mood.... munchies or whatever....

The plain truth is that to those of us that find the culinary arts relaxing, creative, satisfying, fun and complex all at the same time, there are times when only baking will do. Isn't it great that it isn't only a meditative and fulfilling occupation but you get the best results that you can eat!

So it happened on this Saturday afternoon, my day off, filing away receipts, health insurance forms and credit card statements when I needed something great to do.... what did I have in the pantry? Dinner was already in the works, ceviche tostadas YUM!, so I decided it would be dessert. The other day at the Mexican market I picked up a couple of bottles of liquors that I would ordinarily not purchase, not because I dislike them but just because.... Bailey's and Dark Rum. I was really looking for some Spanish Sherry but it seems to have gone the way of the dinosaurs because it's impossible to get.... even the old fashioned Mexican Tres Coronas which Rene would use all the time to make "pollas" (now there's a nostalgic bit of trivia)

Anyway, with St Patrick's coming up there been so many mentions of this date that using the Bailey's seemed like a good idea, plus Ricardo had a six pack of Negra Modelo beer that would follow the themed dessert flavors. So here goes nothing for CHOCOLATE AND DARK BEER CAKE WITH BAILEY'S CREAM CHEESE FROSTING.....

For the Cake:
1½  dark beer, such as Negra Modelo
1½ cups butter
1 cup cocoa powder
3 cups all-purpose flour
3 cups granulated sugar
2¼ teaspoons baking powder
1 teaspoon salt
3 eggs
2/3 cup sour cream

For the Frosting:
16 ounces cream cheese, at room temperature
½ cup butter, at room temperature
7 tablespoons Baileys Irish Cream
6 cups powdered sugar

DIRECTIONS:

1. Preheat the oven to 350°F. Grease and flour two 9-inch cake pans, and line them with parchment paper circles.

2. Place the dark beer and butter in a large, heavy saucepan, and heat until the butter melts. Remove the pan from the heat, and add the cocoa powder. Whisk until the mixture is smooth. Set aside to cool to room temperature.

3. Whisk together the flour, sugar, baking powder, and salt in a large bowl; set aside.

4. In a large mixing bowl, beat together the eggs and sour cream. Add the stout-cocoa mixture, mixing to combine. Add the flour mixture and mix together at slow speed. Scrape the sides and bottom of the bowl, and mix again for 1 minute.

5. Divide the batter equally among the prepared pans. Bake the layers for 35 minutes, until a cake tester inserted into the center comes out clean. Remove the cakes from the oven and cool on a rack for 10 minutes before turning the cakes out of their pans and returning to the rack to finish cooling completely before frosting.

6. Make the Frosting: In a mixing bowl, blend together the cream cheese, butter, and Baileys Irish Cream on medium speed until completely smooth and combined. Gradually add the powdered sugar on medium-low speed until it has all been added. Increase the speed to medium-high and beat until the frosting is smooth and thoroughly mixed. Use immediately. You can refrigerate the frosting, but it will need to be brought to room temperature before using. This yields enough frosting to fill the cake and frost the outside, and do some basic texture for the exterior. All you need for scroll work is a plastic bag, a frosting tip and a little frosting, it's very easy and should give you no problems.

Well, there you have it, something sweet with Ireland in mind.... We had corned beef but not the Irish way but more Mexican style like "Salpicon", cooked meat in a vinaigrette with cooked vegetables: potatoes, carrots, onions, peas, laurel leaves, etc. a truly lovely cold repast which I love.

Like all things, experiment, find your flavors and shake it up as much as possible until you make it yours. Create memories with lovely food and it will give comfort and happiness to all.... Enjoy!