Share Our Strength

Two months ago while I was training for the ING half marathon, I went out on a regular run. On my way back, I stopped at a light on N. Highland, whinning to myself about how i was tired and my foot hurt. I  must have had an awful look on my face; a man tapped me on the shoulder and asked if I was alright. Carl was incredibly nice, asked me if I could make it home alright, and told me he was a homeless veteran. He said he wasn't looking for anything, the light changed, and before he walked off he said, "I'm hungry." That was it, but the intensity in his face when he said has stuck with me ever since.

So when Tami from Running with Tweezers  asked for bloggers to participate in a Share Our Strength Bake Sale to raise funds for hunger, I signed on immediately. This weekend on Saturday April 17th is the first Georgia Food Bloggers Bake Sale, and will be at the Cabbagetown Market from 9AM-1PM. All of the proceeds will go towards the charity working to end hunger. Please come to support this cause, I'm making banana bread, scones and brownies for you.


As a warm up before baking loads for this weekend, I made a Guinness Stout Cake for St. Patrick's Day. This recipe is ripped pretty straight away from Nigella Lawson, as seen on The Kitchn. Its a serious, deeply dark chocolate cake that leans more savory with dark beer hints. Definitely on the not-too-sweet camp, it is topped with a tangy cream cheese frosting meant to mimick a real Guinness.

From the original recipe, I swapped sour cream with yogurt. I also used a 9 inch and 8 inch cake pans, because I don't own a springform. That made my timing change a bit, and I don't really recommend it, as it made me open the oven constantly. Don't be lazy like me, go get one. On the plus side, I have a whole other layer in the freezer.

Don't forget: this Saturday, April 17th at the Cabbagetown Market. 9AM-1PM. I'll be there, will you?
Chocolate Guinness Stout Cake
Serves 8-10

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 granulated sugar (I have used regular granulated sugar with no ill effects)

3/8 cup yogurt (Greek, full fat)

2 large eggs

1 tablespoon vanilla extract

2 cups all-purpose flour

2 1/2 teaspoons baking soda


1. Heat oven to 350 degrees. Butter a 9-inch springform pan or cake pan.

2. 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.

3. In a small bowl, combine yogurt, eggs and vanilla; mix well. Add to Guinness mixture. Add flour and baking soda, and whisk again until smooth.

4. Pour into prepared pan, and bake, 45 minutes to one hour. Place pan on a wire rack and cool completely in pan.


Frosting:

1 1/4 cups confectioners' sugar

8 ounces cream cheese, at room temperature


1/2 cup heavy cream


1. Combine confectioner's sugar and cream cheese.

2. Add cream slowly, stirring to combine until it reaches a spreadable texture.