EXCLUSIVE: Toast St. Patrick’s Day with a Pint of … Cake?

03/13/2014 at 04:19 PM ET

Cake in a Guinness Pint Glass
Courtesy SortedFood

A tall pour of Guinness is the traditional way to toast St. Patrick’s Day, but you can still raise a pint even if you’re more into dessert than dark stout.

The hosts of popular U.K. YouTube cooking channel SortedFood have a brilliant idea for March 17: a Guinness cake, baked right into a signature half-pint glass, with a topping of frosting that looks just like the beer’s frothy foam. We’ve heard of stout brownies and beeramisu, but this sweet treat sounds especially celebratory (and boozy!).

Follow the fun foursome’s video below (complete with Emerald Isle accents and a little mood music) to make the dessert dedicated to Ireland’s patron saint, which they say “couldn’t be easier.”

That is, if you don’t mind a leprechaun in the kitchen. Don’t say you weren’t warned.

Chocolate Guinness Cake
Makes 4

Cake
⅓ cup salted butter
½ cup Guinness
½ cup dark brown sugar
3 tbsp. sunflower oil
2½ tbsp. cocoa powder
1 large egg, beaten
⅓ cup plain yogurt
½ cup self-rising flour

Frosting
½ cup cream cheese
¾ cup icing sugar
1 oz. shot of Guinness

1. Preheat oven to 350F.

2. In a saucepan over low heat, melt the butter with the Guinness. Beat in the brown sugar, sunflower oil and cocoa powder until smooth and lump free.

3. In a separate bowl, mix the egg and yogurt. Whisk in the chocolate and Guinness mixture. Fold in the flour and baking powder.

4. Divide between four half-pint Guinness glasses so they are ¾ full. Set glasses in a baking dish and bake for 40 minutes until risen and cooked through (test with a skewer). Allow to cool fully. 

6. Level off the top of the cake where it may have risen unevenly. Crumble the cake you’ve cut off and wedge into any gaps in the glass.

7. In a large bowl, mix all frosting ingredients and beat until smooth and fluffy. Spoon the frosting onto the top of each cake to look like head on a pint.

8. Garnish with a shamrock made from fondant icing or mint leaves, if desired.

—Brooke Showell

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The Latest Craze in Disco Styles Is See-Through Jeans—but Beware of Foggy Bottoms

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The Latest Craze in Disco Styles Is See-Through Jeans—but Beware of Foggy Bottoms

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On a clear day, you can see forever—or at least that’s the wicked thought behind L.A. designer Agi Berliner’s transparent idea: see-through jeans. Exhibitionists notwithstanding, most folks wear them over bathing suits or as attention-getting evening wear with halters, garter belts and body stockings. Created for the disco crowd, the $34 jeans are selling like, well, hot pants. In just six weeks, 25,000 pairs have already been sold in such major department store chains as Macy’s, Bonwit’s and Saks.

“What’s limiting American designers is that we’re afraid to do something different,” says Berliner, 32, a Hungarian émigré who fled with her family to the U.S. in 1956. Agi thought up the gimmick in London while marveling at the way plastics were being employed by designers of punk fashion. In her L.A. office, where she designs for La Parisienne junior sportswear, Agi spent five days on the phone and six weeks testing to come up with the right plastic.

Agi herself tried out the French-cut jeans with the zipper in front, and quickly found several problems: Some plastics tore away from stitching, others wouldn’t bend and all fogged with perspiration. The ideal material proved to be a vinyl supplied by a bookbinder. The steam was eliminated with a series of vents behind the knees and in the crotch. “They’re no hotter than polyester pants,” claims Agi, “and if you wear them with tights, they won’t stick to your legs.”

Whatever the discomfort and despite the problem of Saturday night feverishness, discomaniacs report one major advantage of the plastic pants: no laundry bills. To keep Berliner’s see-through jeans clear, all the wearer needs is a little Windex.

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Laura on

Wouldn’t the glasses break from the heat in the oven??? Very curious as I love this idea.

Heide M on

How clever!

Ali on

I’m confused. Is there baking powder or not? It was mentioned in the directions but not in the recipe ingredient list.