Chocolate Porter Bundt Cake
Why I Love This Recipe
I dug up this recipe -- and made this cake -- in honor of the #KitchenParty show for December 13, 2012 -- Beer Chat w/ the Founders of BitchBeer.org.
It has a dark richness with the combination of dark porter or stout beer and dark cocoa powder. I used Stone Smoked Porter for my cake. Friends had purchased a growler especailly for me during their visit to the Stone Brewery in Escondido, California (near San Diego).
I think this is a perfect cake to make for the holidays. It is great plain, but can be dressed up with the Chocolate Glaze mentioned in the recipe, powdered sugar or any number of other additions.
Ingredients You'll Need
For the cake:
2 cups flour
2 cups porter or stout
2 tsp baking soda
1 cup cocoa powder
1 cup sugar
1/2 cup brown sugar
1/2 tsp salt
1/2 cup vegetable oil (or 1/2 cup applesauce, preferred)
1 tsp vanilla extract
For the icing:
2 oz. bittersweet chocolate, melted
1/2 cup butter
1/2 cup porter or stout
1/2 cup cocoa powder
2 cups powdered sugar
1-3 tbsp milk
Directions
For the cake:
Preheat oven to 350 degrees F. Generously grease a 12-cup bundt pan.
In a large bowl, sift together the flour, baking soda, cocoa powder, salt and sugars. Whisk to ensure even mixing.
Make a well in the center and pour in the beer, oil and vanilla. Whisk from the center, moving outwards until there are no lumps. Pour into prepared bundt pan.
Bake for 50-60 minutes, until a tester inserted comes out clean. Cool in the pan for about 15 minutes, the invert onto a wire rack.
For the icing:
Prepare the frosting while the cake is cooling.
In a food processor add all of the ingredients except the milk and mix until smooth. Add milk 1 tbsp at a time if you want a thinner frosting.
Spread frosting on the cake once it completely cooled.
