Will someone please come and get these truffles!!! From the sound of it I knew this Guinness cake was going to be good. It has been on my radar since the fall and I waited until now, appropriately, to make it. In the past I’ve made St. Paddy’s day desserts using Bailey’s Irish Cream, this year I decided on something different. Guinness is light years away from the fluffy beers I’m used to. It wasn’t a bad taste my any means, just heavier.
I was intrigued from the beginning of the recipe because the butter and beer were melted together. What, no creaming of the butter and sugar? You learn something new everyday folks. Let me tell you my wheels are turning thinking of other beverages to use this method with.
There are several versions of this cake all over the web and the one I used for my truffles is from Nigella Lawson as it was written in the cooking section of the New York Times. There is no beer taste at all just a very pleasant flavor that makes you wonder what the secret ingredient is. I did find the cake to be a bit sticky so I would reduce the amount of sugar by a ¼ of a cup next time.
I know I’m long overdue for a truffle tutorial and I promise to put one together and share with you. For now please trust me that this cake is awesome no matter how you serve it. Time to go down my list of cake testers to see who wants these little lovelies. I wish you guys lived closer!
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