March 17 is a special day on the calendar for lots of folks—particularly those with Irish heritage who want to celebrate the day designated to honor the patron saint of Ireland, St. Patrick. Here in Boston, it’s also Evacuation Day, which commemorates the day British troops evacuated the city following the Siege of Boston during the Revolutionary War. It’s also a great excuse to wear green, drink some beer, and be merry all weekend, and we hope to see many of you at the parade in Southie on Sunday, despite its shortened route.
This weekend, my mom is hosting a “traditional” corned beef and cabbage dinner, and it’s on me to bring dessert. Good thing I recently met Mighty Squirrel fan Jeffrey Tacconi who sent me several recipes for the perfect St. Paddy’s cake—ones that happily incorporate Mighty Squirrel Mocha Stout. It’s easy to make and an absolutely decadent treat.
Here’s the recipe—happy baking! And we recommend reserving a few of the stouts to enjoy alongside the cake!
Mighty Squirrel Mocha Stout Cake with Bailey’s Buttercream Frosting
- 1 cup Mighty Squirrel Mocha Stout
- 10 tablespoons unsalted butter
- ¾ cup unsweetened cocoa
- 1½ cups superfine sugar
- ½ cup dark brown sugar
- ¾ cup sour cream
- 2 eggs
- 1 tablespoon pure vanilla extract
- 2 cups all-purpose flour
- 2½ teaspoon baking soda
- ¼ teaspoon salt
- 1½ cups powdered sugar
- ½ stick unsalted butter softened
- 3 tablespoons Baileys Irish Cream (or you can substitute milk, heavy cream, or Mocha Stout)
- Preheat the oven to 350°F. Grease a 8- or 9-inch spring form pan with butter and line the bottom with a round of parchment paper.
- Pour the beer into a large saucepan and add the butter. Cook over medium-high heat until the butter has melted. Add the cocoa powder and sugars and whisk together. Remove pan from heat and allow mixture to come to room temperature.
- In another bowl, beat together the sour cream, eggs, and vanilla extract until very, very well combined. Add to the butter-beer mixture and whisk together.
- In another bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the beer-butter mixture and whisk together until it just comes together. The batter will be lumpy. Pour into the prepared pan and tap the pan on the countertop to shake any air pockets in the batter to the surface and out of the cake.
- Bake for 50 to 60 minutes. The cake is done when a toothpick inserted into the center comes out clean. Cool the cake on a wire rack.
- Meanwhile, make the frosting by creaming the butter and powdered sugar with a hand mixer or in a stand mixer. Add the Baileys and beat until combined
- Once the cake is cool, run a knife around the edge to separate the cake from the pan and pop the ring off the springform.
- Spread frosting on the cooled cake and serve, with a glass of Mighty Squirrel Mocha Stout.