In her cookbook, Suzanne Goin suggests this as the end to a St. Patrick's Day menu, but it also works well with the beef short ribs. Left unfrozen, the ice cream recipe makes a delicious custard sauce.
|Butter (for the pan)|
|3/4||cup unsweetened cocoa powder|
|1 1/2||teaspoons baking powder|
|1/2||teaspoon ground cloves|
|1/2||teaspoon ground cinnamon|
|1/2||teaspoon ground nutmeg|
|1||cup Guinness stout|
|1 1/2||teaspoons baking soda|
|1/2||cup dark-brown sugar|
|1||cup vegetable oil|
1. Set the oven at 350 degrees. Lightly butter a 9-inch Bundt pan.
2. In a large mixing bowl, sift together the flour, cocoa powder, baking powder, cloves, cinnamon, and nutmeg.
3. In a large saucepan, combine the stout and molasses. Whisk them over medium-high heat until they come to a boil. Remove from the heat, and whisk in baking soda (it will foam dramatically).
4. In another large mixing bowl, whisk the eggs with the granulated and brown sugars until well combined. Whisk in the oil, then the molasses mixture.
5. Slowly pour the molasses mixture into the flour mixture, whisking slowly until just incorporated. Pour the batter into the pan.
6. Bake the cake for 30 minutes or until a skewer inserted into the center comes out mostly clean. Remove from oven and cover with a dry kitchen towel. Let the cake cool in pan for 30 minutes. Invert onto a platter and serve with Guinness ice cream.