If you need some dessert inspiration to get you through your Monday, here it is.
I made this cake for a party over the weekend, and I’m really sad that it is already gone. Cakes baked with beer are simultaneously incredibly moist, and wonderfully light. Dark beers and chocolate are a natural pairing. If you’re not convinced, bake this cake.
This is an adaptation of my very favorite chocolate cake recipe from Bon Appetit. The original recipe is baked with stout and makes a three layer cake. It is phenomenal, but I wanted to make something low key.
I had a bottle of Rogue Mocha Porter on hand, so I baked with that. I cut the original recipe in half, reduced the sugar and butter, and baked it in an 8 inch springform pan to make a thicker single-layer cake. Finally, to lighten the final product, I topped the cake with coconut whipped cream, rather than chocolate ganache. Cacao nibs and chocolate shavings add a crunchy counterpoint to the soft cake and creamy coconut topping.
1.25 cup porter
1/2 cup butter (1 stick)
3/4 cup cocoa powder
2 cups flour
1.5 cups sugar
1/2 tablespoon baking soda
1/2 teaspoon salt
3/4 cup lowfat sour cream
1 can coconut milk, chilled overnight
1 teaspoon vanilla extract
1 tablspoon cacao nibs
dark chocolate shavings
1. Preheat the oven to 350 degrees. Spray an 8 inch springform pan with nonstick cooking spray.
2. In a medium pan, bring the porter and butter to a simmer. Add the cocoa powder and whisk vigorously until the mixture is smooth. Remove from heat.
3. In a medium bowl, mix together the flour, sugar, salt, and baking soda.
4. In the bowl of a standing mixer, combine the sour cream and eggs at medium speed until smooth. Slowly pour the porter/cocoa/butter mixture into the mixing bowl, mixing until fully incorporated. Add the flour mixture and mix on low speed until just combined.
5. Pour the cake batter into the prepared pan and bake for 30 minutes, or until a tester inserted at the center comes out clean. Remove from the oven and cool completely.
6. When the cake has cooled, make the topping. Open the can of coconut milk and spoon the white solid portion into the bowl of a standing mixer. Add the vanilla and mix at high speed until the cream is light and fluffy.
7. Remove the cake from the pan and transfer to a serving plate. Spread the coconut cream evenly over the top. Sprinkle with cacao nibs and chocolate shavings.
Store leftovers in the refrigerator, and bring to room temperature before serving.