Page-A-Day Exclusive: A St. Patrick's Day Menu from Molly Gilbert, Author of Sheet Pan Suppers
Molly Gilbert adapted this Chocolate Stout Cake with Chocolate Cream Cheese Frosting recipe especially for Page-A-Day subscribers to enjoy on St. Patrick's Day!
When you pair this cake with the Green Eggs and Ham recipe from Molly's cookbook, Sheet Pan Suppers, you'll create an original and delicious feast to remember.
(What's so special about the recipes in Sheet Pan Suppers? They require nothing more than ingredients, a sheet pan, your oven, and Molly Gilbert’s inspired approach. Learn more about the book, and get cooking this St. Patricks Day!)
Chocolate Stout Cake with Chocolate Cream Cheese Frosting
Adapted from Barrington Brewery, Great Barrington MA
For the Chocolate Stout Cake:
1 cup (2 sticks) unsalted butter
1 cup stout (such as Guinness)
1 ½ cups unsweetened cocoa powder (Dutch-process)
2 cups all-purpose flour
2 cups sugar
1 ½ teaspoons baking soda
1 teaspoon kosher salt
2 large eggs
½ cups plus 3 tablespoons sour cream
For the Chocolate Cream Cheese Frosting:
8 ounces cream cheese, at room temperature
1 stick butter, at room temperature
3 cups confectioner’s sugar
5.5 ounces bittersweet chocolate, melted and cooled
Preheat the oven to 350°F, with a rack in the center position. Grease a 9x13-inch rectangular cake pan, and line it with parchment paper.
Melt the butter in a medium saucepan over medium-high heat, then add the stout and stir to combine. Bring the mixture to a low simmer, then whisk in the cocoa powder until smooth, remove from the heat and set aside to cool slightly.
In a medium bowl, whisk together the flour, sugar, baking soda and salt. In a large bowl, whisk together the eggs and sour cream until smooth.
Pour the chocolate stout mixture into the sour cream mixture, and whisk gently to combine. Add the flour mixture, and stir just until incorporated. Pour the batter into the prepared pan and bake the cake until the sides pull away from the pan and a tester comes out clean, about 30 minutes. Allow cake to cool completely before frosting.
To make the frosting, beat together the cream cheese and butter with an electric mixer until fluffy and smooth. Add the confectioner’s sugar, one cup at a time, continuing to beat until no lumps remain. Add the melted chocolate and beat thoroughly to combine.
Spread the frosting over the cooled cake and serve! The frosted cake will last for about 4 days, well-wrapped, in the refrigerator.
Green Eggs and Ham (serves 4-6)
I will eat these, Sam I Am. They’re clever and healthy and perfect for hosting some friends for (a clever and healthy) brunch! We just nestle some eggs into a bed of baked kale, and top it all off with some salty feta cheese and meaty chunks of ham. It covers all our bases, especially when served with some simple toast and a big pitcher of fresh orange juice. With friends, on the weekend, in a house, with a mouse (but no mice, because gross), let’s enjoy these greens and eggs and ham.
Green Eggs and Ham Ingredients:
Olive oil cooking spray
1 boneless ham steak (7 ounces), cut into ½-inch cubes
4 to 5 cups packed chopped kale
1 tablespoon extra virgin olive oil
8 to 12 large eggs
½ cup crumbled feta cheese (about 2 ounces)
Freshly ground black pepper
Crusty bread, for serving
Preheat the oven to 375 degrees with a rack in the center position. Line a sheet pan with aluminum foil and mist the foil with cooking spray.
Spread out the ham on the prepared pan and bake, using a spatula to mix and turn the ham occasionally, until lightly browned, 10 to 12 minutes.
Transfer the ham to a plate with a spatula or slotted spoon. Do not wipe up any grease from the bottom of the pan.
Place the kale on the sheet pan, drizzle with the olive oil, sprinkle with 1/2 teaspoon salt, and toss to coat. Spread out the kale in an even layer. Bake for 5 minutes.
Remove the pan from the oven but leave the oven on. Use a wooden spoon to make eight to twelve evenly spaced divots in the kale to accommodate the eggs. Crack an egg into each divot. Sprinkle the feta, the reserved ham cubes, and some salt and pepper on top.
Return the pan to the oven. Bake the eggs until the whites are set but the yolks are still runny, 10 to 15 minutes.
Enjoy greens and eggs and ham immediately, with some crusty bread to soak up the warm, runny yolks.
It’s the one-pot meal reinvented, and what is sure to become every busy cook’s new favorite way of getting dinner on the table. It’s Sheet Pan Suppers—a breakthrough full-color cookbook with more than 120 recipes for complete meals, snacks, brunch, and even dessert, that require nothing more than a sheet pan, your oven, and Molly Gilbert’s inspired approach.
Maximum ease, minimal cleanup, and mouthwatering recipes. In other words, a revelation that will change the way we cook.