CHOCOLATE STOUT CAKE WITH BEER CARAMEL
Ingredients
CAKE
- 3/4 cup Stout beer 180g
- 6 oz Unsalted butter 168g
- 1/2 cup Cocoa powder 50g
- 1 1/2 cups Granulated sugar 300g
- 1/3 cup Whole milk yogurt 80g
- 2 Eggs
- 2 cups All purpose flour 250g
- 1/4 tsp Kosher salt
- 2 tsp Baking soda
CARAMEL & BEER GANACHE
- 1 cup Beer of your choice 240g
- 4 oz Chocolate of your choice (we love milk chocolate in this case), chopped 114g
- 1/2 cup Granulated sugar 100g
- 1/4 cup Brown sugar 60g
- 2 oz Unsalted butter 56g
- 1/4 cup Heavy cream 60g
Instructions
CAKE
- Preheat oven to 350O F. Line a standard (9”) loaf pan with parchment paper.
- Place the beer and butter in a small saucepot. Bring the mixture to a simmer and whisk in the cocoa powder and sugar. Take the mixture off the heat and whisk in the yogurt, followed by the eggs. Last, whisk in the flour and baking soda.
- Pour the batter into your loaf pan and bake for 45-55 minutes, or until just set in the center.
- Prepare ganache while the cake is baking:
CARAMEL & BEER GANACHE
- In a small saucepan over low heat, bring the beer to a simmer. Cook it down to a thick syrup consistency (this will take about 5 minutes over low heat) . Pour this out into a large bowl and add your chocolate. Set aside.
- Clean your pot and fill it with the sugar, brown sugar, butter, and cream. Bring to a simmer and continue cooking for 2 minutes. Pour this caramel mixture over the chocolate and beer mixture. Stir until the caramel has melted all the chocolate. Cool to spreadable consistency.
- Spread cooled ganache over cake and serve.
