We had an incredible weekend and I can’t wait to tell you all about it, but first things first I promised you a chocolate cake recipe (via Facebook).
You guys know that my recipes are all about using real ingredients that are easy to find and that you can use in your every day cooking – I try to avoid hard to find ingredients that you’ll end up buying once and have lingering in your pantry awaiting another purpose. This cake is no different, I combined three of my favorite things: dark coffee, dark beer and dark chocolate.
I used Roosters Junction City Chocolate Stout which has rich notes of cocoa and even espresso which I think pairs perfectly with the addition of coffee and chocolate – this cake has been nagging at my brain since my first sip of the stout when we first paid visit to Roosters on 25th Street. If you’re in Utah, stop in at Roosters in Ogden, Union Grille at the Union Station or stop in at the Roosters location in Layton and grab a growler of the good stuff. You’ll need less than 1 Cup for making the cake but I guarantee you’ll want some extra to pair with your dinner or to enjoy after a long run or bike ride. Speaking of bike ride, check out Roosters Biker’s Edge Cycling Team and you’ll find a crew of cyclists that are equally enthusiastic about their bikes as they are about their beer. My kind of people
You may remember Roosters from Small Town USA: Ogden, UT where we talked about the history of Ogden. I included Roosters in my “must see stops and shops” collection.
Not in Utah? You can sub in your favorite porter or stout instead.
Let’s get started shall we?
Roosters Chocolate Stout Cake
Prep Time: 10 minutes Bake Time: 30 minutes at 375* Makes: 2 9” cake rounds
- 1/2 Cup Butter, room temperature
- 1 Cup Sugar
- 2 Eggs
- 1/2 Cup Bittersweet Chocolate Chips (I used Ghirardelli)
- 2 Cups Flour
- 2 tsp Baking Soda
- 1 tsp Baking Powder
- 3/4 Cup Junction City Chocolate Stout, room temperature and flat
- 1/2 Cup Dark Roast Brewed Coffee, room temperature (I used Starbucks Verona)
- For the frosting: 2 Cups Whipping Cream, 2/3 Cup Bittersweet Chocolate Chips, 1/2 tsp Orange Extract, 1/4 tsp Sea Salt
- Beat together the butter and sugar until well combined.
- Add the two eggs and continue mixing.
- Melt the 1/2 cup chocolate chips. I did this by putting them in a coffee mug and microwaving for 45 seconds, stirring and heating an additional 20 seconds.
- Add the melted chocolate to the sugar mixture.
- Once the chocolate is fully incorporated, add in the dry ingredients (flour, baking soda and baking powder).
- Slowly add in the coffee and beer mixture. Mix until the consistency of pancake batter.
- Pour into well-greased baking pans. Note that your baking pans will only be about 1/3 of the way filled with cake batter – the yeast in the beer will cause it to rise quite a bit. Just something to keep in mind if you decide to use something other than 2 9” rounds. Bake at 375 for 30 minutes.
- While the cake is baking, prepare your icing. Start by combining the 2 cups of whipping cream and the 2/3 cups of chocolate chips in a microwaveable container. Heat for 1 minute, stir and heat an additional 30 seconds. Stir until all chocolate is melted and well incorporated. Refrigerate.
- After baking, let cake fully cool to room temperature.
- When the cake is at room temp and the chocolate whip cream is fully chilled, you are ready to ice your cake. Prepare the whipping cream by adding the orange extract and sea salt, then beat until small peaks form. Spread over cake and serve. If preparing this cake in advance, you will want to keep the frosted cake refrigerated until ready to serve.
Okay friends, I have to run to work so the weekend update will have to wait. In the meantime, I wanna hear what YOU were up to this weekend?