Aqui esta o meu bolo participar neste desafio Um dia na cozinha neste mes de Setembro , fiz uma opcao que e tradicao aqui na Irlanda do Norte =) Estava delicioso e durou algumas horas hehe
ingredientes:
Para o bolo:
1 ½ xícaras stout ou uma cerveja escura, como a Guinness
1 ½ xícara de manteiga sem sal
1 xícara processo-holandesa de cacau em pó
3 xícaras de farinha de trigo
3 xícaras de açúcar granulado
2 ¼ colheres de chá de fermento em pó
1 colher de chá de sal
3 ovos
2/3 xícara de creme de leite
Para a cobertura:
16 oz cream cheese, em temperatura ambiente
½ xícara de manteiga, em temperatura ambiente
7 colheres de sopa de creme irlandês Baileys
6 xícaras de açúcar em pó
Instruções:
1- Pré-aqueça o forno a 350 ° F. Unte e enfarinhe duas bandejas de bolo de 9 polegadas, e alinhá-los com círculos de papel de pergaminho.
2- Coloque a stout e a manteiga em uma panela grande e pesado, e aqueça até as manteiga derreter. Retire a panela do fogo e adicione o chocolate em pó. Bata até obter uma mistura lisa. Separe a arrefecer até à temperatura ambiente.
3- Misture a farinha, o açúcar, o fermento eo sal em uma tigela grande; reserve.
4- Em uma tigela grande, bata os ovos eo creme de leite. Adicione a mistura de cerveja de malte-cacau, mistura para combinar. Adicione a mistura de farinha e misture em velocidade lenta. Raspe as laterais eo fundo da tigela e misture novamente por 1 minuto.
5-Divida a massa igualmente entre as forminhas preparadas. Asse as camadas por 35 minutos, até que um verificador do bolo inserido no centro saia limpo. Retire os bolos do forno e deixe esfriar sobre uma grade por 10 minutos antes de ligar os bolos de suas panelas e retornando ao rack para terminar refrigerar completamente antes de gear.
6 -Faça a cobertura: Em uma tigela, misture juntos o cream cheese, manteiga e creme irlandês Baileys em velocidade média até ficar completamente lisa e combinado. Aos poucos, adicione o açúcar em pó em velocidade média-baixa até que tudo foi adicionado. Aumente a velocidade para média-alta e bata até que a cobertura é suave e bem misturados. Use imediatamente. Você pode refrigerar a geada, mas ele terá de estar à temperatura ambiente antes de usar. Isso gera geada suficiente para encher o bolo e geada fora, e fazer algumas decorações.
7- Para decoracao usei tubos de chocolate de leite e branco , coracoes de acucar , pelos lados rolos mini de chocolate negro , leite e branco com poppy candy , aquelas que rebentam na boca .
8- Base compra se em lotes de 5 ou 10 =)
Here is my cake participate in this challenge A day in the kitchen this month of September, I made an option and that tradition here in Northern Ireland =) It was delicious and lasted a few hours hehe
ingredients:
For the cake:
1 ½ cups stout or dark beer, such as Guinness
1 ½ cup of unsalted butter
1 cup Dutch-process cocoa powder
3 cups all-purpose flour
3 cups granulated sugar
2 ¼ teaspoons baking powder
1 tea spoon of salt
3 eggs
2/3 cup heavy cream
For the topping:
16 oz cream cheese, at room temperature
½ cup butter, at room temperature
7 tablespoons of Baileys Irish Cream
6 cups of powdered sugar
instructions:
1 Preheat oven to 350 ° F. Grease and flour two 9-inch pans of cake, and align them with circles of parchment paper.
2 Place the stout and butter in a large heavy saucepan, and heat until the butter melts. Remove pan from heat and add the chocolate powder. Beat until mixture is smooth. Set aside to cool to room temperature.
3 Combine flour, sugar, baking powder and salt in a large bowl; book.
4 In a large bowl, beat eggs and sour cream. Add the mixture of stout-cocoa mixture to combine. Add the mixture of flour and mix at slow speed. Scrape the sides and bottom of bowl and mix again for 1 minute.
5-Divide the batter evenly between the prepared pans. Bake the layers for 35 minutes, until a cake tester inserted in center comes out clean. Remove the cakes from the oven and let cool on a rack for 10 minutes before turning the cakes from their pans and returning to rack to finish cooling completely before frosting.
6 -Make the topping: In a bowl, mix together the cream cheese, butter and Baileys Irish Cream on medium speed until completely combined and smooth. Gradually add the powdered sugar on medium-low speed until all added. Increase speed to medium-high and beat until the topping is smooth and well mixed. Use immediately. You can refrigerate the frosting, but it must be at room temperature before using. This generates enough to fill and frost the cake out, frost and make some decorations.
7 For decoration I used tubes of milk chocolate and white, gingerbread hearts, by the sides of dark chocolate mini rolls, milk and white with poppy candy, those that burst in the mouth.
8-purchase basis in batches of 5 or 10 =)
ingredients:
For the cake:
1 ½ cups stout or dark beer, such as Guinness
1 ½ cup of unsalted butter
1 cup Dutch-process cocoa powder
3 cups all-purpose flour
3 cups granulated sugar
2 ¼ teaspoons baking powder
1 tea spoon of salt
3 eggs
2/3 cup heavy cream
For the topping:
16 oz cream cheese, at room temperature
½ cup butter, at room temperature
7 tablespoons of Baileys Irish Cream
6 cups of powdered sugar
instructions:
1 Preheat oven to 350 ° F. Grease and flour two 9-inch pans of cake, and align them with circles of parchment paper.
2 Place the stout and butter in a large heavy saucepan, and heat until the butter melts. Remove pan from heat and add the chocolate powder. Beat until mixture is smooth. Set aside to cool to room temperature.
3 Combine flour, sugar, baking powder and salt in a large bowl; book.
4 In a large bowl, beat eggs and sour cream. Add the mixture of stout-cocoa mixture to combine. Add the mixture of flour and mix at slow speed. Scrape the sides and bottom of bowl and mix again for 1 minute.
5-Divide the batter evenly between the prepared pans. Bake the layers for 35 minutes, until a cake tester inserted in center comes out clean. Remove the cakes from the oven and let cool on a rack for 10 minutes before turning the cakes from their pans and returning to rack to finish cooling completely before frosting.
6 -Make the topping: In a bowl, mix together the cream cheese, butter and Baileys Irish Cream on medium speed until completely combined and smooth. Gradually add the powdered sugar on medium-low speed until all added. Increase speed to medium-high and beat until the topping is smooth and well mixed. Use immediately. You can refrigerate the frosting, but it must be at room temperature before using. This generates enough to fill and frost the cake out, frost and make some decorations.
7 For decoration I used tubes of milk chocolate and white, gingerbread hearts, by the sides of dark chocolate mini rolls, milk and white with poppy candy, those that burst in the mouth.
8-purchase basis in batches of 5 or 10 =)
