Servings | Prep Time |
8 – 10servings | 10minute |
Cook Time | Passive Time |
35 minute | 1hour (to cool) |
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Cup Cakes: Instead of making a cake, grease a muffin tin and fill each round 2/3 with the Chocolate Irish Stout cake batter. Bake in a preheated 350°F |177°C oven for 18 – 20 minutes, until the internal temperature is 190°F | 88°C. Create a small hole on top of the cooked and cooled cupcake and fill with Irish Whiskey Smoked Salt Caramel Sauce and top with Irish Cream Pastry Cream.
Chocolate Irish Stout Cake with Stout Soaked Currants: To add extra depth to the dried fruit flavors found in some Stouts, add a half-cup of Irish Stout Soaked Currants or raisins to the cake batter and fold in with all the ingredients.