The Recipe I Make Every Single Year for St. Patrick’s Day
The Recipe I Make Every Single Year for St. Patrick’s Day
Description
For my entire childhood, I thought I was more than 50% Irish. My mother’s maiden name is Burke, and her father’s family had emigrated from County Mayo to Boston before he was born. My father claimed to have roots in Ireland as well, but the details were a little fuzzy. Turns out they were more than a little ambiguous, because when I participated in a DNA analysis a few years back, it turned out I am a whopping 6% Irish.
No matter my actual heritage, I identify as a very fond connoisseur of Irish-style stout. After each of my three children were born, it was one of the first things I craved (for strength!), and it’s an ingredient I always have on hand for cooking.
Stout is great in chili and hearty braises, but where it really shines is in a decadent chocolate cake. I’ve been making a version of this chocolate stout loaf cake for years, even after my minor identity crisis. It mixes up quickly by hand in one bowl and is topped with a Baileys glaze that improves the texture of the cake as it sits.
Ingredients
Classic Corned Beef and Cabbage
Irish Soda Bread
Irish Beef Stew
Colcannon
Instructions
- When testing this recipe, I used a chocolate truffle-style stout I found at my local Trader Joe’s, which added even more dimension to the dark chocolate notes, but any Irish-style stout will do the trick.
- The glaze has quite a kick, so if you prefer a less boozy bite, feel free to swap the Baileys for heavy cream.
- If you want to make this cake ahead, my best advice is to bake the cake one day in advance and store it tightly wrapped, then glaze it right before serving.
Notes
N/A
