Butter or oil and flour for pan
1 cup Guinness stout (another stout would work as well, but Guinness is best to keep with Irish culture)
10 T unsalted butter (1 stick + 2 T)
3/8 c unsweetened cocoa
1.5 cups sugar (part brown, part white - I usually do 1/2 cup brown)
3/8 c Greek yoghurt
2 large eggs
1 T vanilla
1 1/2 cups white flour
1/3 cup whole wheat flour
1 T ground flax seed
2.5 t baking soda
confectioner's (powdered) sugar to dust the top
Heat oven to 350º F. Butter/oil and flour a 9" springform pan and line the bottom with parchment paper. In a large saucepan, combine the Guinness and butter. Place over medium-low heat until butter melts, stirring constantly. Remove from heat once butter melts. Add cocoa and sugars, and whisk to blend.
In a small bowl, combine yoghurt, eggs, and vanilla; mix well. Add slowly to Guinness mixture, stirring all the while. In a separate bowl, sift together flours and soda. Stir in flax seed. Whisk flour mixture into Guinness mixture until smooth.
Pour into buttered + floured pan, and bake until risen and firm (45 min - 1 hour). Place pan on wire rack and cool completely in pan before removing.
To serve, place cake on serving plate and sift powdered sugar on top.
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