Pareve Sweetened Condensed Milk:
- 3 cup soy milk
- 1/2 cup sugar
- drop of vanilla extract
- pinch of salt
- 1 cup Richs whip (one container)
- 14 ounce Pareve Sweetened Condensed Milk
- 1 2/3 cup Irish whiskey
- 1 teaspoon instant coffe crystals (disolved in the pareve sweetened condensed milk while warm)
- 2 tablespoon chocolate syrup
- 1 teaspoon vanilla extract
Chocolate stout cake:
- 1 cup Guinness
- 10 tablespoon margarine
- 6 tablespoon cocoa (i always use dutch pressed)
- 2 cup sugar
- 6 tablespoon pareve sour cream
- 1 tablespoon vanilla extract
- 2 eggs
- 2 cup flour
- 2 1/2 teaspoon baking soda
You will need to make the sweetened condensed milk first. It takes a while on the stove, be patient.
Mix the soy milk with the sugar and leave on medium heat until it reduces to about a cup and a half. When it is done, add a drop or two of vanilla and a pinch of salt.
Now that you have that you can make the Irish cream. Blend ingredients for 30 seconds. Now have some in a glass with some ice.
Now for the cake, this cake is good enough on its own. You can make it in a bundt pan and enjoy. But that is too boring for me.
Melt Guinness and margarine on low flame. Once melted remove from heat. Add cocoa and sugar, mix. then add eggs, sour cream and vanilla. Mix flour and baking soda together, then add to mixture.
Grease and flour two 8 inch pans. Bake at 350 F for about 30-35 min. Make sure the cake is done, insert a cake tester or toothpick in the middle to make sure.
Let it cool completely in the pans, then flip them out on to wax paper. With a pastry brush brush the cakes with the irish cream.
For the filling you will need an Irish whiskey chocolate buttercream. I can't give you my recipe for buttercream but I can give you the one from wilton.com. Instead of some of the water, use the Irish whiskey until desired strength.
For the frosting you can use this recipe, and substitute Irish cream for the water. (You want this to be thin enough to spread and frost the cake.)