Snapped while sipping and waiting: Pisco sour with pink peppercorns and a golden ear. Happy April birthdays, everyone.
life as an aspiring amateur
This chocolate cake was made of chocolate-y coffee stout beer, and it had a literal dark chocolate oat fudge river pouring out of the middle of it.
Because what else would happen to the dregs of this quality stout beer in my hands?
I saw the idea for this loaf cake on Lady & Pups, my favorite food blogger discovery of late. She did it as a banana bread, which is so ultimate, but I didn’t have bananas/did have stout on hand, so this is what followed. Never fear, I’ll get back to the banana bread as soon as I can scrounge up 75 cents with which to buy three bananas.
Why are butter and daffodils so similar and yet so different?
Also, copper measuring spoons, which are so FUN.
Ok, so here is what happened. This shot is out of focus because the cake was literally falling apart as I was shooting. Also it was dark out. If I had had two shakes more patience and let the thing cool in pan, it would have stayed together, and poured out as a fudge river. However, me being (apologetically) me, I did not.
So I was forced to make the loaf crumbles into an ice cream cake. Please contain your disappointment.
It was my first one, so don’t mind how janky it looks. How does DQ do the whole crunch middle thing??
Oh my heavensss,
Chocolate Stout Loaf with a Fudge River
For the chocolate stout loaf:
2 cups all-purpose flour
½ teaspoon salt
2/3 cup cocoa powder
1 cup white sugar
1 tablespoon baking powder
1 tablespoon cornstarch
2/3 cup semi-sweet chocolate chips
12 ounces stout beer
2 tablespoons vegetable oil
4 tablespoons butter, melted
For the chocolate river:
5 ounces semi-sweet chocolate
1 1/2 tablespoons butter
3 tablespoons oat flour (or AP flour)
1/3 cup powdered sugar
First, preheat the oven to 350°F.
To make the chocolate river batter, melt the butter and chocolate chips in a microwave-safe bowl, heating for 30 second interval and stirring until melted and smooth. Whisk in the egg and powdered sugar, followed by the oat flour, whisking until just combined. Refrigerate this mixture while you make the loaf batter.
In a large mixing bowl, stir together the dry ingredients – flour, salt, cocoa powder, sugar, baking powder, cornstarch, and the chocolate chips. Once combined, add the stout, vegetable oil, and butter. If the batter seems really thick, stir in a little more beer (or water or milk could work–I used an IPA woops).
Spray a loaf pan with cooking spray. Pour the batter into the prepared pan, then take the fudge batter out of the fridge and spoon it over the top of the loaf in a line, pressing it in gently. Bake for about 40 minutes, or until a toothpick inserted into the thickest part of the loaf comes out clean. Cool, then slice and serve.
I snapped this so fast after I wrenched off the wrappings of this unexpected gift. I was too delighted. Stone fruit season is upon us! I can’t even wait. Here are some old goodies to get your ticker turning:
Social experiment: paper the table and pile all the food on it and then throw a party and see how people handle it. Because no one reallyyy cares about party food…right? It’s more about friends and dancing? Just me?
Well, I was voted down, but I have high hopes that I will pull off a dump mix party at some point. Stay tuned.
It’s a rum ‘un, I guess. No one had complaints.
But I think the lesson learned here, in my humble opinion, is that rum+milk chocolate is too rich for a heavy drop cookie such as this. Vanilla+semi-sweet chocolate is a better balance.
Also, those pink spots are not poison pop rocks. It’s just pink salt all the way from the Himalayas, I think.
Rummy Milk Chocolate Cookies
An LH Original
1/2 cup butter (227g), softened
1/4 cup (100g) white sugar
3/4 cups (300g) packed dark brown sugar
1 large egg
1/4 teaspoon (2g) almond extract
1/4 teaspoon (2g) imitation rum extract
1/2 cups (375g) all-purpose flour
1/2 teaspoon (4g) baking soda
1 teaspoon (8g) hot water
1/4 teaspoon (.5g) salt
1 cup (350g) milk chocolate chips
Preheat oven to 350 degrees F. Line a couple cookie sheets with Silpat or parchment paper.
In a stand mixer fitted with the paddle attachment, cream together the butter and sugars on medium speed until smooth. Beat in the eggs one at a time, then add in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Turn the mixer to low speed, and stir in flour and chocolate chips until just combined.
Remove roughly 1-2 tablespoons of dough and roll into a ball with your hands. Drop onto prepared pans. Bake for about 8-10 minutes in the preheated oven, or until edges are just tan and slightly underdone. They will firm up as they cool.