Chocolate, Spice and Everything Nice
I get that really warm felling in my belly. Not the warm feeling that is caused by your acid reflux but that feeling that comes when you are finally able to get ahold of Stone’s Xocoveza. This imperial stout reminds me of Mexican hot chocolate. Chris banker, I do not know you but I truly appreciate the beer that you birthed into the world. His recipe won Stone’s annual homebrew competition. It is so good that the stout had to come back. It’s like a Christmas present from Stone. You just feel so grateful.
Everything but the Sponge!
I am on the hunt for pacilla peppers. Once I get a hold of those, a proper Xocoveza recipe is around the corner. Until then cayenne peppers will do. So many failures were made in the making of this recipe simply due to my own incompetence. I will just list them out for your own benefit I used the whole grain wheat flour. I should have used cake flour or oven all purpose flour would suffice. No, I had to use whole grain wheat flour. I did this at 2 AM. Never do anything important ever at two in the morning with very little sleep and expect anything to go all right. I made a chiffon cake. This isn’t a problem. This cake just requires you to separate egg whites and yolks from each other which requires precision which is impossible when the above bullet is occurring. Due to the size of my cake, I halved the recipe which may have played a part in its demise.
All these points are potentially the reasons for the downfall of my sponge. The sponge turned out very dense. Not even brownie texture like dense. No, it was its own kind of interesting. Everything created for the sponge was fantastic however. The beer ganache turns out really well and the frosting is a delight as always. White mountain frosting is never a bad option assuming you can be precise and not over cook the sugar and egg whites. You do not want to end up an inedible hardened piece of rock.
I want to talk about the ganache. This is a spicy one. It will really wake up the sinuses. Still smooth and creamy. However, the beer adds more moisture. When placed back into he fridge, it hardened more than I liked. If I were to do this part differently, I would boil down the beer to use less moisture and get a softer texture, even when in the fridge.
The beer is amazing as always. It just makes us feel very grateful that we are able to bake and cook with all these wonderful beers.
- Preheat oven to 325º F. Sift flour, sugar, baking powder, and salt into a bowl. Make a well with the dry mix. Add oil, egg yolks, water, vanilla, and cocoa powder into the well. Set aside without beating.
- In another mixing bowl, beat egg whites and cream of tatar until you get stiff peaks. Set aside and begin mixing the egg yolk mixture. Gradually pour over the egg whites and begin folding with a silicon spatula. Pour batter into Pour batter into tiny ramekins. Bake for 45-50 minutes.
- For Ganache: simmer water in a small pan. Using a metal bowl, we are going to double boil our chocolate. Pour chocolate chips and Xocovesa into the bowl. Continue stirring as the chocolate melts. Do this for about 1 minute. Add cream and stir for an additional 30 seconds before taking it off the stove. Set aside in the fridge.
- With the same simmering water, use another metal bowl and add egg whites and sugar. Use electric mixer to white the egg whites and sugar. Add the cream of tartar and continue mixing until you get stiff peaks. Place into the fridge.
- Assembling: After cakes cool, cut of cake tops so they are even. Place down the first layer. Spread the ganache in the center. Place down the second layer. Spread your frosting all over the cake. With a chocolate chip and a zester, zest the chocolate chips to get chocolate flakes on the top. Take some remaining ganache and slightly drizzle on top. Enjoy! I hope your sponge came out better than mine.