Then yesterday, I went to a Big Girl Meetup in North Raleigh at the Earth Fare grocery store. They have a meeting room; we didn’t just hang out in the chip aisle or anything. Anyway, after the meeting, I checked out their beer selection. It was excellent. I felt like Robin Williams’s character in Moscow on the Hudson discovering the coffee aisle for the first time.
I’m sure the people who saw me were Perplexed by my behavior. I’d grab a Likely Selection, put it in my basket and keep looking. Then, I’d grab a different one, put the first one back and keep looking. Then, I grabbed two of one, put the second one back and kept looking. Finally, I put one of the two back and grabbed a different bottle. The reason I was so indecisive is that I wasn’t quite sure what I was going to make.
I knew I wanted to make a stout cake, but as far as the topping/icing/glaze? I had no idea. So, as I shopped, an idea grew into a math problem: Young’s Double Chocolate Stout + Breckenridge Vanilla Porter = Double Chocolate Stout Cake with Vanilla Porter Toffee
And I’m here to tell you that it Kind of Was. Perfect. The cake bakes up beautifully in the swirly pan without any adjustments whatsoever. The toffee I pretty much just winged, because I’m Like That. It is so good that it deserves to be made into a chocolate-dipped candy. I’ll do that at some point. But for now, let me present to you my entry for #BeerMonthBloggers! Happy Beer Month, all!
- 8 oz Young's Double Chocolate Stout (sub beer of choice)
- 8 oz (2 sticks) unsalted butter cut into small pieces
- 3/4 cup regular cocoa powder (if you use alkalized, you can leave out the baking soda)
- 2 cups granulated sugar
- 1 Tablespoon espresso powder (I use King Arthur)
- rounded 1/2 cup sour cream , creme fraiche or Greek yogurt, cold
- 2 large eggs , cold
- 2 teaspoons vanilla
- 3/4 teaspoon salt
- 8.5 oz all purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 4 oz heavy cream
- 4 oz granulated sugar
- 4 oz Breckenridge Vanilla Porter
- 2 oz unsalted butter
- 1/2 teaspoon salt
Over medium low heat, warm the butter and beer until the butter is mostly melted. Take off the heat and stir until all the butter has melted. Let cool for a few minutes, although it shouldn't be too hot to begin with.
Sift the cocoa powder and whisk into the beer mixture along with the sugar and espresso powder.
Whisk together the sour cream, eggs and vanilla.
Whisk the dairy mixture into the beer mixture until smooth.
Sift together the flour and leaveners and whisk gently to combine with the beer mix.
Pour into a 9"x2" cake pan lined with parchment or a 10 cup Bundt-type pan that you've sprayed well and dusted liberally with cocoa powder.
Bake at 350F until done, about 45 minutes.
Let cool on a wire rack for 15 minutes if in a round pan and 20 if in the Bundt pan. Carefully turn out and let cool completely.
Let cool until warm but not hot and then apply the glaze.
Combine all ingredients in a large, heavy bottomed sauce pan. Bring to a boil, stirring constantly. Once it boils, you can stir occasionally.
When the mixture reaches 230F, pour into a heat proof container and brush a thin coat over the entire cake being careful not to get any crumbs in the toffee.
Pour the remaining toffee back into the pan and bring to 245F. Pour into your heatproof container and then spoon over cake Artfully. This mixture will flow but will set up into a sticky, stringy toffee kind of the texture of the caramel in a Milky Way. If you don't like it stringy, only cook it to 240F.
- Porter Chocolate Mousse (yes, please!) from Croque Camille.
- Beer Cheese Soup (oh, my) from Hall Nesting.
- Bluepoint Blueberry Muffins (and Fat Free?! Are you kidding me?!) from NY Foodgasm
- Whiskey, Guinness, Bailey’s Oh My Bundt Cake (Yowza) also from Hall Nesting.
- Root Beer Float Cupcakes (cute and awesome!) from Jessiker Bakes
- Torpedo IPA Cupcakes (!!) from Alex Tries it Out
Thanks for reading, and have a lovely day.