8ozYoung's Double Chocolate Stout(sub beer of choice)
8oz2 sticks unsalted butter cut into small pieces
¾cupregular cocoa powder(if you use alkalized, you can leave out the baking soda)
2cupsgranulated sugar
1Tablespoonespresso powder(I use King Arthur)
rounded 1/2 cup sour cream, creme fraiche or Greek yogurt, cold
2large eggs, cold
2teaspoonsvanilla
¾teaspoonsalt
8.5ozall purpose flour
1 ½teaspoonsbaking powder
¾teaspoonbaking soda
For the Toffee
4ozheavy cream
4ozgranulated sugar
4ozBreckenridge Vanilla Porter
2ozunsalted butter
½teaspoonsalt
Instructions
For the Cake
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.
For the Toffee
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.