It’s been a while since I’ve updated. I must apologize–I’ve been spending more time with the items below rather than the mixer and the oven. With a week left until I take the Registration Exam for Dietitians, I’ve been spending many hours at the library cramming my brain full of nutrition knowledge. And when I’m not studying, I make dinner most nights, but none of the meals have been worthy of a post.
But with Father’s Day coming up, I had to take a break to make something special for my dad. My dad loves beer, but only good beer. He also loves chocolate cake–his coworkers buy him a Portillo’s chocolate cake for his birthday every year. So it was only appropriate that I incorporated both beer and chocolate into the baked good.
The result was a Chocolate Stout Cake. I used this recipe for the cake (because Hubert Keller is pretty awesome–I mean who wouldn’t trust a chef who made a gourmet macaroni and cheese in a college dorm room?!?).
Each layer of cake was brushed with a chocolate stout simple syrup and then piled with some chocolate whipped cream that had a hint of coffee. No recipe for either the simple syrup or the whipped cream. Whipped cream was just whipping cream, cocoa powder, vanilla, powdered sugar, and some coffee syrup. The entire cake was covered in a bittersweet chocolate ganache (~2 cups heavy whipping cream, 11.5 oz bag of bittersweet chocolate chips, some vanilla).
It’s not a pretty cake because I was impatient with waiting for the ganache to reach the consistency I was looking for–it was a muggy night and there was no room in the fridge to speed along the process. I tried to pretty it up with the writing (which needs practice) and the royal icing drop flowers I made while at my marketing rotation at Wilton.
Despite its sub-par appearance, it turned out to be fairly tasty. The cakes had the texture of brownies and all of the elements came together really well. It is a really rich cake though, and as a result, there is still a significant portion of it in my fridge right now…any takers?