Make this chocolate cake with Salted Belgian Chocolate Stout!

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Make this chocolate cake with Salted Belgian Chocolate Stout!

If you’re into all things sweet and savory, you should definitely snatch up a bottle of Salted Belgian Chocolate Stout, our most recent Lips of Faith collaboration with St. Louis’ Perennial Artisan Ales. It’s rich, chocolaty, slightly fruity and kissed with hints of spice and salt. In a word: delicious. You know what else is delicious? Cake, especially chocolate cake made with the beer.

Just down the street from the brewery is Little Bird Bakeshop, where owner and pastry chef Amy Marsh whipped up an intensely luscious chocolate cake featuring the stout. Now Friday production’s come to a halt as we’re all just sitting around nomming on beer cake.

Amy Marsh of Little Bird Bakeshop.

If you’re looking for a new holiday dessert to bake this winter, pick up a bottle of Salted Belgian Chocolate Stout and check out the recipe below. If you live in town, swing by Little Bird, where this recipe is likely to pop up again soon along with other beer-baked goodness.


Salted Chocolate Stout Cake with Ginger Stout Glaze

Cake:

1 cup Salted Belgian Chocolate Stout

2 sticks unsalted butter

¾ cup cocoa powder (preferably Dutch processed)

2 cups all purpose flour

2 cups sugar

¾ teaspoon baking soda

¾ teaspoon kosher salt

2 large eggs

2/3 cup sour cream


Glaze:

2 cups powdered sugar

1 pinch kosher salt

1 ounce (2 tablespoons) unsalted butter, softened

¼ cup Salted Belgian Chocolate Stout

2 tablespoons minced crystallized ginger


  • Preheat oven to 350 degrees Fahrenheit.
  • Butter and flour a bundt cake pan.
  • Bring butter and stout to a simmer in a small saucepan. Whisk in the cocoa powder and set aside to cool.
  • In a medium bowl whisk together the flour, salt, baking soda and sugar.
  • In a large bowl whisk together eggs and sour cream. Whisk in the cocoa mixture and then the dry ingredients until smooth.
  • Pour into prepared pan and bake in the center of the oven until it springs back when you press on it, or until a toothpick inserted in the cake comes out clean, about 45 min.
  • To make the glaze whisk the softened butter, stout and powdered sugar together in a medium bowl. When smooth, stir in the crystallized ginger.
  • When cake is cool turn it out of the pan and spoon the glaze over top.

Enjoy!

Cheers — Chris

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