This cake is yummy and quick! What better treat is there for St Patty’s Day, or any day you are craving cake. I lightened it up a bit, it still tastes yummy and is a little easier on the waistline. If your lucky enough not to have this worry about your waistline use all purpose flour in place of whole wheat and butter instead of apple sauce. But the applesauce does add a nice texture.
1/4 c butter
1/4 c applesauce, unsweetened
1 c Guinness
6 TBSP cocoa, unsweetened
1/2 c whole wheat pastry flour
1/2 c all purpose flour
3/4 c brown sugar
1/2 tsp baking soda
1/4 tsp salt
1/3 c sour cream (fat-free for me)
1 egg, lightly beaten
1/4 c Guinness
2 TBSP agave syrup (or light corn syrup)
4 oz bittersweet chocolate, finely chopped
Preheat oven to 350
Spray a 9 inch round pan Pam or butter and flour.
Melt butter in a small pan, add Guinness, and apple sauce, stir on low heat and bring to just a boil. Remove from heat and stir in cocoa until well combined.
In a large bowl combine flour, sugar, soda and salt. Stir in chocolate mixture, egg and sour cream. Stir until well combined. Pour into prepared pan.
Bake 30 minutes the check with a cake tester PR toothpick, if it comes out clean it is done, if not cook for 5 minute increments until it does – I hate dry cake.
Cool cake completely in pan.
In a small skillet, heat Guinness and syrup, till just starting to boil, remove from heat and stir in chocolate. Let cool to a warm room temp, about 20 minutes, then pour on cooled caked. Let set for one hour.
Serves 8 – 12
WW PP – cut to 12 servings – 6 pts a slice