from Malty & Hoppy Delicacy
Why not try this unique syrup-soaked chocolate cake! It is our adaptation of a dessert by Erika Bruce, 177 Milk Street. For me, this dessert is the perfect recipe where I can combine my passion for good quality chocolate and local craft beer. The syrup is made using our Oatmeal Brown Ale beer jelly and the beer itself – Eephus from Left Field Brewery. Make the cake the day ahead, if you can; its texture improves as the syrup slowly soaks in. Serve the cake with whipped cream infused with peppercorn, chocolate shavings, or cacao powder.
Beer recommendations: Brown Ale, Stout or why not Belgian Sour Ale or IPA
Prep Time 30 mins
Cook Time 50 mins
Total Time 1 hour 20 mins
Makes: 12 servings
Ingredients
For the cake:
130 grams (1 cup) all-purpose flour, plus more for the pan
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon table salt
113 grams (4 ounces) bittersweet chocolate, finely chopped
40 grams (½ cup) unsweetened cocoa powder
¾ cup boiling Oatmeal Brown Ale (Eephus, Left Field)
10 tablespoons (1¼ sticks – 150 grams) salted butter, room temperature
214 grams (1 cup) white sugar, plus 2 tablespoons for sprinkling
4 large eggs, room temperature
2 teaspoons vanilla extract
½ cup buttermilk
For the Oatmeal Brown Ale syrup:
1/3 cup Oatmeal Brown Ale
65 grams (⅓ cup) Oatmeal Brown Ale Beer jelly
113 grams (⅓ cup) honey
Pinch of table salt
Directions:
To make the cake, heat the oven to 350°F with a rack in the middle position. Mist a 9-inch springform pan with cooking spray, then dust with flour; tap out the excess.
In a small bowl, whisk together the flour, baking powder, baking soda and salt.
In a medium bowl, combine the chocolate and cocoa. Pour the boiling beer over top, jiggling the bowl to ensure all the chocolate is submerged. Let stand for 1 to 2 minutes, then whisk until smooth. Set aside.
In a stand mixer with the paddle attachment, beat the butter and 214 grams (1 cup) sugar on low until just combined. Increase to medium-high and beat until light and fluffy, 2 to 3 minutes.
Reduce to medium and add the eggs one at a time, scraping the bowl once halfway through.
Reduce to low, then add the chocolate mixture and vanilla; scrape the bowl.
With the mixer running on low, add about a third of the flour mixture, followed by half of the buttermilk, then scrape the bowl. With the mixer running, add half of the remaining flour mixture, followed by the remaining buttermilk, then finish with the remaining flour mixture. Fold the batter by hand to ensure it is homogenous. The batter will be thick but pourable.
Transfer the batter to the prepared pan and spread in an even layer. Sprinkle evenly with the remaining 2 tablespoons sugar. Bake until the cake forms a thin, crisp center crust and a toothpick inserted at the center comes out clean, 40 to 50 minutes.
Meanwhile, make the syrup. In a small saucepan, combine the beer jelly, honey, beer and salt. Bring to a boil over medium, stirring occasionally to dissolve the honey. Lower the heat to medium and allow the mixture to simmer for 4 minutes. Transfer to a liquid measuring cup and cool to room temperature.
When the cake is done, cool in the pan on a wire rack for 15 minutes. Using a toothpick, poke holes into the cake. Drizzle about a quarter of the syrup onto the warm cake. The syrup will not be immediately absorbed; let stand for about 5 minutes to allow it to soak in. Drizzle on the remaining syrup in 3 more applications, allowing a 5-minute rest between each.
Cool the cake completely in the pan, at least 1 hour, but preferably overnight (if storing overnight, wrap the pan in plastic and store at room temperature). To serve, run a paring knife around the pan to loosen the cake, remove the sides of the pan and cut the cake into wedges.
Serve the cake with whipped cream infused with peppercorn, chocolate shavings, or cacao powder.
Nada’s Tips & Tricks: This is the perfect holiday delight. Top with fresh berries to offset the richness.
Contents and images used with permission by Malty & Hoppy Delicacy. https://www.maltyandhoppydelicacy.ca/
