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
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
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
Cheers — Chris