Tuesday, March 13, 2012
Chocolate Guinness Cake with Sour Cream Frosting
1 cup Guinness
1/2 cup butter - cubed
1 cup crystalline fructose (or 2 cups sugar)
3/4 cup baking cocoa
energy egg replacer equal to 2 eggs (or 2 eggs)
2/3 cup Tofutti Better Than Sour Cream (or 2/3 cup sour cream)
3 tsp vanilla
*1 cup all purpose gluten free flour
*1/2 cup potato starch flour
*1/2 cup almond flour
*(or 2 cups all purpose flour)
1 1/2 tsp baking soda
2 TBSP butter - softened
1/4 cup Tofutti Better Than Sour Cream
1/4 tsp lemon juice
1/4 tsp vanilla
1 1/2 cups powered sugar
1 tsp cornstarch
2 tsp guinness
Grease a 9 inch spring form pan and line the bottom with parchment paper.
Preheat oven to 350.
In a saucepan, heat beer and butter until butter is melted. Remove from heat; whisk in sugar and cocoa until well blended. In a bowl, whisk together egg replacer, sour cream and vanilla. Whisk into beer mixture. Combine flour and baking soda; whisk into beer mixture until smooth. Pour batter into prepared pan.
Bake at 350 for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack and remove sides of pan.
For the frosting:
Beat together butter, salt, lemon juice and vanilla. Separately combine cornstarch and beer. Add to butter mixture along with powdered sugar and beat until smooth. Refrigerate until use.