I will bakers, I have to celebrate St Patrick's Day, and I'm going to do
so this year with a lovely chocolate and Guinness cake.
Also, as I'm showing you how to make the cake
along the way, I'm going to share with you
some traditional Irish slang and what it all means.
For years now, I've been very careful not to share too much Irish slang.
But as they say, you can take the girl out of Wexford,
but you can't take Wexford Irish of the girl.
So here we go.
So this cake has been really popular on my website,
you can find the written recipe right there.
It's really easy to make you just do our waiting to dry.
So in this bowl, I have some melted butter and into this,
I'm going to add in some cocoa powder, unsweetened cocoa powder.
Good quality, please.
Some granulated sugar are, as
we call it, in Ireland's caster sugar,
some brown sugar.
This can be darker like this.
I chose dark brown sugar for this recipe because it has that kind of molasses
flavor that you have in Salt Lake.
It works really well together.
And then, of course, our Guinness.
So it's poor that right in there you just need half a
can against what you do with the rest is up to you.
Do you like it?
Do I like Guinness?
I've had Guinness.
Probably.
I haven't even had a handful of times in my life.
I did have it with Kevin at the Guinness Storehouse in Dublin.
It's not for me.
It's very rich. It's very thick.
I do love us in stews.
I love it in cakes. I love it in desserts.
But as a drink, it's just a bit too heavy for me.
But I do know a whole nation of people who would disagree with me.
But how whatever that doesn't make me any less Irish
with a hand whisk, just whisk it all together.
OK, so I googled some of these phrases.
You tell me what they mean.
Bad ghost.
Oh, it means you're sick.
You got like a bad dose or something like you got a cold or flu or whatever.
So you're really sick.
You would say I got a bad dose or a bottle dose.
Bang on, bang on is like spot on.
Like exactly what you want is like perfect band.
Jack's band Yext is one that I actually still use quite a lot and it means broken.
So like band jacks, broken doesn't work.
Not of any use.
Fuck off, bonk off.
I just felt that crack on
crack on other means to keep on going,
OK, I've heard you say this before many times donkey years
for donkeys years means a very long time.
That's something like my mom would say quite a lot like
they have been around for donkey's years.
So that house has been there for donkey's years.
As they would say in Ireland, it's as old as the hills,
which means it's just been around a long time.
It's very old. Earwig.
Oh yeah, that's something I haven't heard a long time.
It's just listening in.
It's like it's not about, like you say, the earwig.
You hear a song in your ear. It's not that.
It's like ear waking listening in.
Like what somebody else's conversation.
We do that a lot in Ireland.
Noggins and shoulders.
Don't know what that means.
Do you know what it means?
Already, this is smelling really good.
So into here, I'm going to add in my eggs.
I leave them out at room temperature.
A little bit of
sour cream, no sour cream makes this recipe
so great, it makes the cake really lovely and moist.
It's like when you use yogurt or buttermilk or anything like that.
It's kind of tender, is this the cake?
Lovely.
And if you don't have sour cream, you can use yogurt.
That's totally fine
and a little bit of vanilla extract.
So again, the take is not like super traditional, it's not like a dessert
that I grew up with,
but it is becoming more and more popular, and it's just a great way to utilize
Irish ingredients.
And I love to see like cakes like this, like all around the world.
So we're going to whisk this up.
Whisk in our sour cream. Whisk in our eggs.
Don't get it on your nice talk because you're not wearing an apron.
Oh my gosh, it smells like brownie Bashar.
You know that kind of way.
Like, really rich and fudgy
for those of you who try to stay away from alcohol in desserts.
It is a small amount and it will burn off during the cooking.
So what you'll end up with is actually just the flavor and that extra moisture
in this cake will make it really lovely and soft.
OK, those are wet ingredients.
Set them over to the side.
Here I have my all purpose flour.
In Ireland, we call it plain flour.
You could also use cake flour or cream flour.
Cream flour was
kind of like our cake flour in Ireland, and that would work really well.
So we're going to add a little bit of salt here into our dry ingredients
and a little bit of baking soda.
Now the baking soda is going to react with a sour cream that we have in there.
So there's a method to my madness always.
It's not just random.
Those two will react and it will help the cake to rise.
You need a soda or you need an acid when you're going to use a soda
soapy at butter, milk, yogurt, sour cream, something like that.
Even milk with lemon in us mixing, mixing
those with the jacks.
What are the jacks,
the bathroom,
noggins and shoulders? You said that again.
We don't know until honey. It's
like hen's teeth.
00 my gosh.
Oh, like hen's teeth. Oh my gosh.
So I think that was the way you'd say that is.
It's like pulling hen's teeth.
So if you're trying to get somebody to like, say something or do something
I can, they're just not doing it.
It's like pulling hen's teeth, acting the maggot acting.
I guess it means acting up to be like acting bald.
What's the craic? Well, it's the crack.
So what's the crack of the crack?
Crack in Ireland is a very it's
that's a word that we use a lot in many different ways, you'd say.
Like What's the crack house, the crack and crack?
Where's the crack?
Then you see it in Irish. I caught on a scale
like in so many different ways, like we say is a crack is fun.
So it translates as like fun,
like what's going on, what's happening?
So you'd say watch the crack, which means like, what's the story?
What's happening? What's going on? Like, what's the thorn?
You know what?
Now that I'm making this, it is more like an
Irish traditional dessert because it's really no force one ball into the other
and then just mix up.
And we go.
And then just whisk until you have a smooth batter like this.
Lovely.
Our bashers ready to go into our pan here, I have a nine inch springform pan,
it has been blusher, two lines.
And then just poured in your basher.
This is a big cake, it's going to feed a lot of people.
Which is good because in Ireland, there's always somebody arriving on your doorstep
looking for a cup of tea and something to ease.
So that's all we have to do now is get into the oven.
So, Baker, kick off at 350 degrees Fahrenheit
or 108 degrees Celsius for roughly 45 to 60 minutes.
Now while I have you here, I just want to keep you updated
on what's going on with the academy.
We've had some amazing few months.
This month, the month of March, we are focusing on breakfast pastries.
We made turnovers, we made biscuits, we made bananas.
They were so delicious, you still have time to check it out.
All the information can be found in the description box below.
Sucking diesel
sucking diesel means that like, like
you know, when people say, I think I see it on here,
do they like now you're soaking diesel now?
If you were doing something really well and you'd say, like, wow, like like now
I'm sucking diesel where it's just like, you're just like doing it really well,
you've kind of got into a rhythm and like, that's what that means.
Throwing shapes, throwing shapes is, I would say,
an early 2000 saying, which means like, which is what I used
to do in like discos in Wexford town, which is like dancing.
So it's like throwing shapes.
Chancellor, a chancellor is still a term.
I use a lot and it just means that I call waffles
a chance or a lot, actually, and it just means that you will chance
something you will risk like you're
you're a risk taker that you will like chance something.
So that's all it means.
But yeah, we use that a lot like, as I say, to waffles
like you're a chancellor
when he's trying to get like dinner or something like that.
The messages?
Oh, the suggest you go to shops.
You go to the shop to buy to get the messages.
So it's shopping.
It's your shopping, like your bread and your milk
and your batter and your eggs and all those things.
It's messages like, I have to go out and do my messages.
Our cake is looking great. It's well risen.
I'm going to sell it over here to cool down
because we want to do that while we're making our glaze
to make our case last minute.
So it's like the perfect consistency to pour over your cake.
Our chocolate bars is really simple in a saucepan over low heat.
Add in your butter chocolate and golden sirup or honey.
Either of those will work really well.
Wait for the ingredients to melt on for your glaze to combine.
So this is looking good and a turn off the heat.
Let's bring it over there and it all over a cake.
So our cake of cools down.
I'm going to take it out of the tin and place it on a cake stand.
Just because this is an impressive dessert.
Then I'm going to drizzle over my glaze.
And let it rip down the sides.
Look at that gorgeous.
Now you could let your glee set, or
you can have no patience at all and just cut into it like I did.
Look at that cake absolutely gorgeous.
That is full of chocolate, I'm full of flavor.
Now, this district does not need a lot of sprucing up because I love it.
I'm going to add a big scoop of vanilla ice cream on top.
And then for the taste.
As they say.
Everyone's a little bit Irish on Saint Patrick's Day,
and you don't have to be Irish to enjoy this cake.
It has so much flavor.
You get a tiny taste of the Guinness, but not a huge amount.
What it adds is a little bit of flavor,
but then a lot of moisture and gives it really good texture, too.
It's just a moist, decadent chocolate cake, and that glaze on top
is exactly what this cake needs.
Goodbye, everybody, and happy St Patrick's Day or, as we say, in
Ireland, slon and law fellow Poldrack stinkers.
Oh, your results don't go.
I'll take a.