Black Cauldron Chocolate Imperial Stout Cake
It was my birthday last weekend and I started out my day by baking a birthday cake, because I was wide awake early in the morning and I had a bit of time just for myself … because it was my birthday and I really wanted chocolate … because I wanted something extra special. Birthdays are really important to me. I think part of it is simply the celebration that you are still alive … that in itself is such an incredible gift … but the other part is a birthday is a special day just for you. I think so many of us spend so much of our lives for other people that we really need a day just to stop, sit back and honor ourselves.
Anyway, I was baking my cake and the recipe doesn’t use all of the bottle of stout … which means I have a bit left. I mentioned this to my sweet man who was messaging me to wish me a happy birthday … and just before I am about to drink the last bit of stout, he says to me, “Do you have any grapefruit?” Yes, I said … why? … “I’ve heard dark beer poured over grapefruit is really good in the morning … You’ll have to tell me if it’s true … I think it’s something about the citrus and the beer counteracting each other and the final taste being sweet.”
So it is 8:04 a.m. and not only am I baking a chocolate stout cake and drinking Imperial stout, I just poured beer all over my grapefruit. And, strangely, it was good. I don’t think I would purposely open one of my good dark beers to pour over a grapefruit, but it was good.
This stout is special, by the way. I didn’t use Guinness in my cake. Guinness is the beer everyone seems to use in these kinds of recipes, but I am not all that crazy about Guinness and I think it’s partly because Guinness considers itself a “man’s” beer–hey, I’m a woman and I drink dark beer too! I stumbled across an Imperial stout that honors ancient women brewsters: Black Cauldron Imperial Stout from the Grand Teton Brewing Company. You have to read the story behind this beer. It is heartwrenching and a beautiful tribute.
So while this cake might appeal to men, it is a tribute to women. If you make it for your sweetie on Valentine’s Day, take a moment to remember those women brewsters and to honor yourself (whether you’re male or female … we all need to honor ourselves).
Black Cauldron Chocolate Imperial Stout Cake
from Recipe Girl
Chocolate Stout Cake:
- 1/4 cup unsweetened cocoa powder
- 1/3 cup Imperial stout beer
- 1 cup white whole wheat flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
- 1/3 cup butter, softened
- 3/4 cup granulated white sugar
- 2 large eggs
- 1 Tablespoon vanilla extract
- 1/3 cup nonfat plain yogurt
- About 3/4 cup of dark chocolate chips, chopped
Chocolate Imperial Stout Sauce:
- 1/4 cup Imperial stout beer
- 3 Tablespoons brown sugar
- 2 Tablespoons unsweetened cocoa powder
- 1/2 teaspoon vanilla extract
- Preheat oven to 350°F. and place rack in middle of oven. Grease and lightly flour 9-inch cake pan (or use 8-inch pan if you’d like a slightly taller cake.)
- Prepare cake: In a small saucepan, combine cocoa powder and stout. Heat over low-moderate heat until smooth and warmed. Set aside to cool.
- In a medium bowl, sift together flour, baking soda, baking powder and salt. In a large bowl with an electric mixer on low- medium speed, beat butter until creamy. Gradually add sugar and beat until pale yellow in color. Beat in eggs, one at a time, and vanilla. Add the yogurt and the cocoa /stout mixture and beat on low until fully mixed.
- Add the flour mixture in three parts, beating well after each addition. Beat the batter for a minute or so after everything is added, till the batter is good and fluffy.
- Pour batter into prepared cake pan and bake 35 – 55 minutes or until cake pulls away from the sides of the pan and a toothpick inserted in the middle comes out clean.
- While cake is baking, prepare the sauce: Mix sauce ingredients in a small saucepan and heat over low heat until smooth. Allow to cool.
- When the cake is done, poke holes in it, and spoon 3/4 of the sauce over bottom of cake, allowing sauce to seep into cake. Slide a knife around the edges and invert the cake right side up onto your serving platter.
- Poke holes in the top of cake and spoon the remainder of sauce on top of cake. Try not to waste any of that precious sauce like I did … poke LOTS of holes so it all seeps into the cake because it is SO good.
- I topped it with whipped cream and berries and a drizzle of chocolate sauce. I think I went a little overboard with the whipped cream, but oh it was amazing like that.