We love cooking with beer and wanted to whip up something special to celebrate all of the quarantine birthdays! For this recipe we made our own tweaks and adjustments but were largely inspired by this recipe. Happy baking, and happy birthday to all of you celebrating in isolation!
**Chocolate Stout Cake **
¼ cup cocoa powder
2 cups all-purpose flour
1 cup Rogue Chocolate Stout (we used Nitro)
6 ounces Woodblock 80% dark chocolate, broken into pieces
2 cups packed brown sugar
8 ounces sour cream
2 eggs, lightly beaten
½ cup vegetable oil
1 teaspoon vanilla extract
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
5 ounces Woodblock 70% dark chocolate
¼ cup heavy cream
2 tablespoons Rogue Chocolate Stout
1 teaspoon honey
½ tablespoon unsalted butter
½ cup cocoa nibs
Preheat the oven to 350 degrees F, position rack in center of oven. Grease a 10 inch bunt pan and dust lightly with cocoa powder.
In a medium saucepan, combine the cocoa powder, Chocolate Stout, and Woodblock chocolate. Whisk over medium heat until the chocolate has melted and the mixture is smooth. Remove the pan from the heat, then whisk in the brown sugar, sour cream, eggs, vegetable oil, and vanilla. Sift dry ingredients together. Add the liquid ingredients from pan and whisk well to blend.
Pour the batter into bunt pan and bake until a toothpick inserted in the center of the cake comes out clean, 35-45 minutes.
Cool cake in the pan on a cooling rack for 10 minutes before removing from the pan. Flip cake out of pan and cool before glazing.
For the glaze, melt all ingredients (besides nibs) in a double broiler until smooth.
Poor over cake – let cool. Top with crushed cocoa nibs.
Serve and enjoy!
Tag us on social @rogueales to show off your cake!