Having a pint of a great craft beer to drink is pretty spectacular! But what about eating your craft beer? Especially in a tasty dessert!
We used our Dry Irish Stout in this chocolate cake recipe obtained from online, and the final result was rich and scrumptious.
Next time you are in our tasting rooms, get yourself the Dry Irish Stout to go, and after you have added what you need to the recipe, enjoy the rest for yourself.
- First... gather your ingredients:
2 cups of Redwood Curtain Brewing Co.'s Dry Irish Stout
2 cups (4 sticks) of butter
1 1/2 cups of cocoa
4 cups of unbleached all-purpose flour
4 cups of sugar
1 tablespoon of baking soda
1 1/2 teaspoons of salt
4 large eggs at room temperature
1 1/3 cup of sour cream
2 cups of heavy cream
1 pound of bittersweet or semisweet chocolate, chopped (or use chocolate chips)
*NOTE: I would recommend doubling the icing recipe if you love a very well iced cake. The stout can make the cake taste not as sweet as your typical chocolate cake, and the icing helps sweeten it up.
- After you have gathered everything, preheat your oven to 350° F.
- Prep 3 8" cake pans by putting parchment paper on the bottom, then grease them well with butter on the bottom and sides. I added a little bit of flour for dusting onto the pans as well for security reasons.
- Next, in a large saucepan, bring your 2 cups of Dry Irish Stout and 2 cups of butter to a simmer on medium heat. Then add the 1 1/2 cups of cocoa powder and whisk until it is smooth. Remove the chocolaty stout mixture from the heat and let it cool.
- Now mix your dry ingredients together with a whisk in a bowl: flour, sugar, baking soda, and salt.
- In another large bowl, mix together with an electric mixer the 4 eggs and the sour cream to blend.
- Then add the cooled stout mixture to the blended egg and sour cream, and beat until just combined.
- Add the flour mixture and blend only briefly; over-mixing will cause the cake to become more dense. Use a rubber spatula to fold the rest of the batter together until completely combined.
- In your prepared pans, divide the batter equally among them.
- Bake the cakes for 35 minutes or until a cake tester comes out clean from the center of the cakes.
- Once baked, place cakes in their pans on a cooling rack for 10 minutes.
- Turn cakes out onto the cooling rack and cool completely.
Now for the icing...
- Bring the cream to a simmer in a medium saucepan.
- Remove the pan from the heat and add the chopped chocolate (or chocolate chips) and whisk until melted smooth.
- Refrigerate the icing until it is spreadable, stirring it frequently, for about 2 hours.
Ice the cake!
- Place 1 cake layer onto a plate you wish to serve your cake from.
- Spread about 2/3 cup (or however much your heart desires) over the top.
- Add the second cake; repeat with the icing.
- Add the third cake; repeat with the icing.
- Spread the remaining icing over the tops and sides of the whole cake.
Voila! You now have a tasty cake to share and even beer leftover to enjoy! Garnish your cake with chocolate shavings, chocolate chips, or get creative and add whatever you think your cake will look and taste best with!