1 cup Irish Style Stout
10 Tbs unsalted butter
3/4 cup unsweetened baking cocoa
1 cup granulated sugar
1/2 cup lightly packed brown sugar
3/4 cup sour cream
2 eggs, large
1 Tbs vanilla extract
2 cups all purpose flour
1/4 tsp salt
2 1/2 tsp baking soda
To start preheat the oven to 350 degrees. Grease a 8-inch springform pan.
On the stove top over medium heat in a small pan heat the butter until melted then add 1 cup of beer. Turn off the heat then add the cocoa powder, sugar and brown sugar. Set aside to cool.
In another smaller bowl add the eggs sour cream, vanilla then stir to combine. Now in a larger bowl add the dry ingredients: flour, salt and baking soda.
Once the butter & beer has cooled down add to the dry ingredients. Then add the sour cream & eggs to that. Add to the pan.
Bake the cake for 45-55 minutes depending on your oven.
Take out of the oven and then use a knife to scrape the sides of the pan to release the cake from the sides then flip open the springform pan. Put the cake on a cooling rack or plate and let the cake cool fully.
Use one tub of mascarpone cheese and add sugar and vanilla until completely combined. Spread over the top of the cake.
Cut into 8 slices. Enjoy!
3 cups sugar
2/3 cup HERSHEY’S Cocoa or HERSHEY’S SPECIAL DARK Cocoa
1/8 teaspoon salt
1-1/2 cups milk
1/4 cup butter (1/2 stick)
1 teaspoon vanilla extract
Line 8-or 9-inch square pan with foil, extending foil over edges of pan. Butter foil.
Mix sugar, cocoa and salt in heavy 4-quart saucepan; stir in milk. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil. Boil, without stirring, until mixture reaches 234°F on candy thermometer or until small amount of mixture dropped into very cold water, forms a soft ball which flattens when removed from water. (Bulb of candy thermometer should not rest on bottom of saucepan.)
Remove from heat. Add butter and vanilla. DO NOT STIR. Cool at room temperature to 110°F (lukewarm). Beat with wooden spoon until fudge thickens and just begins to lose some of its gloss (about 7 minutes). Quickly spread in prepared pan; cool completely. Cut into squares. Store in tightly covered container at room temperature. About 64 pieces or 1-3/4 pounds.
NOTE: For best results, do not double this recipe. This is one of our most requested recipes, but also one of our most difficult. The directions must be followed exactly. Beat too little and the fudge is too soft. Beat too long and it becomes hard and sugary.
NUTTY RICH COCOA FUDGE: Beat cooked fudge as directed. Immediately stir in 1 cup chopped almonds, pecans or walnuts and spread quickly in prepared pan.
MARSHMALLOW-NUT COCOA FUDGE: Increase cocoa to 3/4 cup. Cook fudge as directed. Add 1 cup marshmallow creme with butter and vanilla. DO NOT STIR. Cool to 110°F (lukewarm). Beat 8 minutes; stir in
1 cup chopped nuts. Pour into prepared pan. (Fudge does not set until poured into pan.)
HIGH ALTITUDE DIRECTIONS:
— Increase milk to 1-2/3 cups
— Use soft ball cold water test for doneness OR Test and read thermometer in boiling water, subtract
difference from 212°F. Then subtract that number from 234°F. This is the soft ball temperature for
your altitude and thermometer.
1⁄3 cup maraschino cherry, finely chopped, well drained
1⁄2 cup butter (1 stick)
3 2⁄3 cups powdered sugar
1⁄2 cup hershey’s cocoa or 1⁄2 cup hershey’s special dark cocoa
1⁄4 cup evaporated milk
1⁄3 cup pecan pieces
1 teaspoon almond extract
maraschino cherry, halves well drained (optional)
slivered almonds (optional)
Line 8-inch square pan with foil.
Lightly press chopped cherries between layers of paper towels to remove excess moisture.
Place butter in medium microwave-safe bowl. Microwave at HIGH (100%) 1 minute or until melted; stir in powdered sugar, cocoa and evaporated milk until well blended. Microwave at HIGH 1-1/2 minutes; stir vigorously. Microwave at HIGH an additional 30 seconds at a time, until mixture is hot, slightly thickened and smooth when stirred. Do NOT boil.
Stir in chopped cherries, pecans and almond extract.
Spread mixture into prepared pan. Cover; refrigerate until firm.
Remove foil; cut into squares.
Garnish with cherry halves and slivered almonds pressed lightly onto fudge, if desired.
Serve cold; refrigerate leftover fudge.
NOTE: For best results, do not double this recipe.