Stout Chocolate Cake with Vanilla Buttercream Frosting
(courtesy of Alicia Barr, owner FiftyFifty Brewing and Drunken Monkey in Truckee. Serves 12 to 16)
Cake
1 ounce semi- or bittersweet chocolate
½ cup FiftyFifty Totality Imperial Stout or other stout beer
¾ cup sugar
1 cup all-purpose unbleached flour
½ cup unsweetened cocoa powder (not Dutch)
1 teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
1 egg
¼ cup unsalted butter, melted
⅓ cup milk
¼ teaspoon vanilla
Preheat oven to 300 degrees F. Grease and flour 9-by-9-inch baking dish.
Finely chop chocolate. Heat stout in small saucepan until hot but not boiling. Add chocolate to stout and stir until smooth.
In large bowl, sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl, beat egg until thick and lemon colored (about 2 to 3 minutes). Slowly add melted butter, milk, vanilla, and chocolate stout mixture to egg, beating until well combined.
Add dry ingredients and beat on medium speed until just combined.
Pour into prepared pan and bake for about 60 minutes, or until toothpick comes out clean. Let cool completely before frosting.
Vanilla Buttercream Frosting
1 cup powdered sugar
2 tablespoons unsalted butter, softened
½ teaspoon vanilla
1 tablespoon milk
Beat ingredients together in mixer, adding milk to desired consistency/thickness.
