FEATURED RECIPE

FEATURED RECIPE- GUINNESS CHOCOLATE CAKE

INGREDIENTS

For the cake:
9 ounces unsalted butter melted (18 tablespoons or 255g)
1 cup Guinness Stout Foreign Extra beer (250g)
¾ cup all-natural unsweetened cocoa powder measured before sifting (70g)
1 ¾ cup granulated sugar (386g)
⅔ cup sour cream (142g)
2 large eggs
1 tablespoon vanilla extract
2 cups plus 2 tablespoons all-purpose flour (285g)
2 ½ teaspoons baking soda
¼ teaspoon salt

For the icing:
12 ounces cream cheese, room temperature
1 ½ cups powdered sugar (170g)
1 teaspoon vanilla extract
½ cup whipping cream (100g)

To prepare the cake:
Preheat oven to 350°F.
Grease the bottom of a straight sided tube pan (9.5 inches) and line with parchment paper cut into a circle to fit. Grease the sides, center tube, and parchment paper or spray with a non-stick cooking spray. Set aside.
Melt the butter and add to a large mixing bowl. Add the beer, sifted cocoa powder, and granulated sugar. Whisk until blended.
In a small mixing bowl combine the sour cream, eggs, and vanilla. Whisk until smooth.
While gently whisking the beer mixture, slowly pour the egg and sour cream mixture into the large mixing bowl.
Combine the flour, baking soda and salt. Fold the flour into the egg and beer mixture and whisk until blended.
Pour the batter into the greased and lined tube pan. Bake 45-50 minutes or until a wooden toothpick comes out with no raw dough – moist crumbs are okay.
Cool completely before removing from the pan and icing.

To prepare the icing:
In a small cold bowl, beat the whipping cream until soft peaks form. Set aside.
In a medium mixing bowl, beat the cream cheese, powdered sugar and vanilla together until smooth. Add the whipped cream to the cream cheese mixture and beat on low until combined. Top the cake with dollops of icing to resemble the frothy head of a pint of Guinness.

MEET OUR NEWEST TEAM MEMBER

MIKE FONG

Mike Fong is brand new here at BDI. He comes to us from PNC bank where was a print operator. Looking for something new and challenging, a good friend of his, our own Amanda Hruby, told him he should come join our team. Thank you for coming on board Mike to be on our team in charge of accounts receivable!

Not only is Mike the youngest of four kids, he grew up in Cleveland and still resides in West Park with his cat tater tot. He spent 25 years in the hospitality business and loves to connect the dots as to how you know people through other people. Mike is a Capricorn, an avid Cleveland sports enthusiast. In his free time, you can find him playing golf, watching hockey or hanging with his family or friends.

Welcome to BDI Mike!