|Chocolate stout cake|
Chocolate Stout Cake with Espresso Syrup
1 stick salted butter
12 fl oz (1 bottle) dark stout beer (I use Guinness*)
1 cup white flour
1 cup whole-wheat flour
½ cup cocoa powder
1 tsp baking powder
¼ tsp salt
¾ cup sugar
1 cup milk
2 eggs, beaten
½ tsp vanilla extract
1. Preheat your oven to 375F. Grease a 9-inch springform pan. A 9x13 rectangular pan works too.
2. In a saucepan, melt the butter into the beer. Bring the beer to a boil, and immediately remove from the heat. Let cool.
3. In a large mixing bowl, sift together the flours and cocoa powder. Add the sugar, salt, and baking powder, and blend into the dry ingredients.
4. Add the milk, eggs, and vanilla extract into the cooled butter-beer mixture. Whisk until blended.
5. Pour the liquid mixture into the dry mixture; stir to combine until consistent.
6. Pour the batter into the greased pan, and bake for 45 minutes, or until a toothpick/chopstick comes out with only a few crumbs. Remove and cool.
7. Glaze with the syrup while the syrup is hot: pour it over the cake and spread the syrup around with a knife. Let cool so that the syrup hardens over the cake and forms a crusty, sugary exterior. Dive in!
2/3 cup sugar
1/3 cup water
½ cup espresso or strong coffee (you could use instant espresso powder too)
1 shot rum (optional)
1. Put the sugar and water over high heat in a saucepan. It will start to bubble and thicken. Be careful of smoke. Stir continuously.
2. When the syrup begins to turn brown, add the coffee (and rum) and stir in quickly. Warning: there will be a puff of smoke.
3. Keep stirring until the syrup is thick and a dark spot appears in the middle. Remove from heat and immediately pour over cake. If you can’t do this, you need to reheat the syrup when you pour it over the cake; the syrup hardens quite quickly.
*If you keep kosher, only normal Guinness is kosher, flavored Guinness is very much not so. Then again, “flavored” Guinness is a cancer upon the earth.