CAKE, CHOCOLATE STOUT
This one as seen in our Market Dinners is a blend of our ginger stout cake with a chocolate stout cake.
2 cups Guinness stout or other dark beer
- 2 cups unsalted butter
- 1 1/2 cup dark cocoa powder
- 4 cups unbleached all-purpose flour
- 4 cups sugar
- 1 tablespoon baking powder
- 1 1/2 teaspoon salt
- 1 tablespoon ground ginger
- 1/2 teaspoon cinnamon
- scant 1/4 teaspoon fresh nutmeg
- 1/4 teaspoon cardamom
- 4 eggs
- 3/4 cup sour cream
Preheat oven 350ºF. Grease and flour two bundt pans at least 2 inches deep. Place the stout and butter in small pot over medium heat until butter melts. Remove from heat and add cocoa powder. Set aside to cool a little.
Mix flour, sugr, baking powder, salt and spices in a large bowl; set aside. In a mixer bowl, beat eggs and sour cream. Add the stout and continue mixing to combine. Add the flour mixture all at once and on low speed, mix to combine. Stop and scrape bowl and mix 1 more minute.
Weigh the batter and pour half into each pan. Bake for 30-35 minutes until toothpick comes out clean or when your finger print bounces back when cake is lightly touched in the center.
Cool on rack for 15 minutes, then remove from pan. Finish cooling before serving.
Meanwhile make butterscotch sauce.
4 tablespoons unsalted butter (2 ounces)
- 1 cup packed dark brown sugar
- 1/2 cup heavy cream
- 1 1/2 teaspoons - 1 tablespoon vanilla
- 1/2-1 teaspoon flaky sea salt
Place sugar and butter and cream into heavy wide bottom pot over medium heat and bring to a boil. Gently boil for 5 minutes.
Remove from the heat. Add the smallest amount of vanilla. Take a small teaspoonful out and cool to taste. Add more vanilla and salt as needed to get the flavor of butterscotch.
Serve immediately or cool to room temperature.
*Chef Note: If you only have salted butter adjust the salt in the cake and sauce by 1/2. Of course taste and add to butterscotch if needed as salt is a big part of the “butterscotchiness” of butterscotch!