So, which cake to make? A local microbrewery makes really good beer, and that says someone who would always prefer red wine to beer, but they changed my me. My favorites are the stouts, and when I brought home a growler with coffee stout, more than drinking it ... a cake came to mind I had made a few years ago that featured chocolate stout beer. With a few tweaks, this came out really well.
Chocolate Coffee Stout Cake.
(makes 2 small bundt cakes or 1 regular size)
- 2 cups coffee or chocolate stout beer
- 1 stick unsalted butter, plus more for the pan
- 3/4 cup natural cocoa powder
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 1 cup brown sugar
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon fine grain sea salt
- 3 large eggs
- 1 cup Greek yogurt
- 1/4 cup milk
- 3/4 cup pure maple syrup
- 1 TB black strap molasses
- 1 teaspoon vanilla
- 1 cup chocolate couverture (or chocolate chips)
- 1 TB creme fraiche
- 1 TB butter
- 1/2 teaspoon vanilla extract
- Preheat oven to 350F, with a rack in the center.
- Spray 2 x 6 cup or a 11 or 12-cup capacity bundt pan with baking spray. Make sure to only fill any bundt cake 2/3 - 3/4 full.
- In a saucepan, simmer the stout down to 1 1/4 cup. Remove from heat, cut the butter into small pads and to the hot beer, use a whisk and stir. Now, add in the cocoa powder, and also whisk in. Pour the mix into a metal prep bowl, and place into ice water to cool it down (if you add it too hot, it will curdle the eggs).
- In a separate prep bowl, mix together the flours, sugar, baking soda, and salt and set aside.
- In a the mixing bowl of a stand mixer, combine the eggs, Greek yogurt, maple syrup, molasses and vanilla. Whisk well, until nicely blended and uniform in appearance.
- Gradually add the (cooled) stout mixture, while stirring on a slow speed.
- Spoon in the flour mixture, folding until just blended, using as few strokes as possible.
- The dough will be quite liquidity, don't worry.
- Transfer the batter to the prepared pan(s).
- Bake for 40 minutes if using a small bundt pan, or until a knife inserted in the center comes out clean (45min for a large one). You don't want to over bake this cake - err on the slightly moist side.
- Remove from the oven, and turn out onto a cooling rack after seven minutes.
- Cool completely.
- In a double boiler, mix the chocolate couverture chips with the butter and the vanilla extract until the chocolate is melted. Now, stir in the creme fraiche.
- Keep stirring and glaze the cake with a small silicone brush.