Ingredients
240 ml Stout Beer
115 g unsalted butter
400 g granulated sugar
75 g unsweetened cocoa powder
2 large eggs
240 g FAGE Total Yoghurt 0%, 2%, 5%
2 teaspoons vanilla extract
240 g all-purpose flour
2 teaspoons baking soda
¾ teaspoon salt
Frosting:
115 g unsalted butter, at room temperature
60 g FAGE Total Yoghurt 0%, 2%, 5%
1 teaspoon vanilla extract
360 g powdered sugar
1 tablespoon milk or heavy cream
Pinch of salt
Optional Decorations:
St. Patrick’s Day decorations and green sprinkles
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Steps
- Preheat oven to 180 degrees Celsius. Spray a 22 cm pan with cooking spray and line the bottom with parchment paper. Set aside.
- Combine beer and butter in a saucepan over medium-low heat. After the butter is completely melted, whisk in sugar and cocoa powder, and remove from heat to cool to room temperature.
- In a large bowl, beat eggs, yoghurt, and vanilla extract. Add the cooled chocolate mixture and combine until smooth.
- In a medium bowl, add flour, baking soda, and salt. Gradually incorporate the flour mixture to the chocolate mixture and mix until smooth.
- Pour batter into the pan and bake for 45 minutes to one hour, or until a toothpick inserted in center of the cake comes out clean.
- Cool completely on a wire rack.
- For the frosting, add butter, yoghurt, vanilla extract, sugar, milk, and salt to a medium bowl and beat on low speed with a handheld mixer for 2-3 minutes or until the frosting is light and fluffy.
- Decorate the cake with the yoghurt frosting and your favorite decorations.
