Guinness Chocolate Pudding Cake

pull out your cauldrons for this bubbly, ooey gooey, fudgy deliciousness

St. Patricks Day is upon us, but March is also Women’s History Month month. These two things have a lot more in common than you may think.  Up until modern history (about 1500), women were the primary brewmasters of the day. Brewing everything from religious ceremonial ales in Ireland to everyday lagers in Egypt, women were slinging pints all over the globe. Beer was an important beverage, it provided nutrients for the working class, and was a great way to preserve wheat.

Since beer was such a staple it became part of “women’s work,” alongside household care and cooking. Many women became entrepreneurs, selling their delicious ales in local markets or door to door. This was an economic booster, particularly for widowed or unmarried women. In order to stand out from the everyday hustle and bustle at the market, they wore tall pointy hats and sold their brews out of a cauldron. Due to their attire, intoxicating ales, and, well, being women, these brewing maidens were accused of being witches. In fact, these lady brewmasters are believed to be the original inspiration for the ways we depict witches today. 

In the spirit of the beer-loving women before me, I have tweaked a chocolate pudding dump cake to give it that St. Patrick’s kick. Chocolate Pudding Cake is a one-pot cake, extremely easy to make, and a perfect use for your cauldron. My concoction produces a bubbling Guinness fudge sauce topped with rich chocolate cake. I like accompanying this cake with Irish cream whipped cream to help balance out the cake’s decadence. This dish is the perfect end to a St. Patrick’s Day feast. Serve up a heaping scoop with vanilla ice cream and top with Irish cream whipped cream. 

Guinness Chocolate Pudding

Prep Time: 10 minutes | Cook time: 35 minutes | Serving: 8-10

Gather

Cake

• 3/4 cup all-purpose flour
• 3/4 cup granulated sugar
• 5 tablespoons cocoa powder
• 2 ½  teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup whole milk
• 1/4 cup (1/2 stick) unsalted butter, melted
• 2 teaspoons pure vanilla extract

Pudding sauce:

• ⅔ cup brown sugar packed
• ¼ cup cocoa powder
• ⅓ cup + 3 tablespoons semisweet chocolate (chopped or chips)
• A whole bottle of Guinness (11.20z), very hot. In a small saucepot heat over medium-low to medium heat, until stout comes to a boil. Stir with a rubber spatula to prevent burning 

Irish whipped cream:

• 1 cup heavy cream; cold
• ¼ cup Irish cream liqueur; cold 
• ¼-½ cup powdered sugar 
• 2 teaspoon vanilla 
• 2-5 drops of mint extract (optional)

follow

Guinness Pudding Cake 

1. Preheat oven to 350F.
2. In a casserole dish, cast iron dish, or large ramekin (at least 2 quarts), combine flour, white sugar, cocoa powder, baking soda, and salt. 
3. Add milk, melted butter, and vanilla. Stir until fully incorporated.
4. In a small bowl, combine brown sugar, cocoa powder, and chocolate chips. Sprinkle evenly on top of the cake mixture. DO NOT MIX THIS IN. Pour hot Guinness on top. 
5. Place in preheated oven and cook for 25-35 mins. The top should appear cooked, bubbling is ok. If you use a large wide dish, and end up spreading the batter thin, consider reducing your cooking time. 
6. Let sit for 10-15 minutes before serving warm, with whipped cream or ice cream. Be sure to scrape the sides for an ooey gooey chocolate bite.

Irish Whipped Cream

1. In a bowl, with a hand mixer or stand mixer, using the whisk attachment, whip heavy cream in bowl on medium speed, gradually increasing the speed after some time, until soft peaks form. About 4-5 minutes. 
2. Add Irish cream a little at a time. Whip for an additional 2-3 minutes. 
3. Reduce speed and slowly add powdered sugar, vanilla, and mint extract.