Double Mountain Chocolate Cake

Beer Details

• Beer Style: English Stout
• 5.2
• 25
• Brewery: Wells and Young's

Birthday Celebration

Last weekend was my birthday and, while I spent most of that time with my lips pursed around a bottle, I thought that this would make a great opportunity to bake myself a beer cake.

I am a big fan of chocolate cake with White Mountain Frosting, a Betty Crocker recipe that I originally found in a book that dates back to the sixties. For the chocolate cake, I modified the Best Chocolate Cake Recipe Ever to accommodate my beer. Considering my failure with Wells and Young’s banana beer bread, I thought I would give the brewery another try. This time, however, I used Wells and Young Double Chocolate Stout.

Conclusion

This cake is amazing. I love White Mountain frosting and have been consuming it for most of my life. However, this is a really hard recipe to tackle if your are just starting your baking journey. Again, step 2 of the frosting recipe is very important and can make or break your creation.

As I celebrate twenty seven years on this planet, I invite and urge you to try this cake.

As I celebrate twenty seven years on this planet, I invite and urge you to try this cake.

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Double Mountain Chocolate Cake ingredients

• 2 cups of all purpose flour
• 2 cups of sugar
• 3/4 cups of cocoa powder
• 2 teaspoons of baking powder
• 1½ teaspoons of baking soda
• 1 teaspoon of salt
• ¼ cup of single source coffee
• 1 cup of Wells and Young Double Chocolate Stout
• 1 cup of whole milk
• ½ cup of grape seed oil
• 2 eggs

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Frosting ingredients

• 3 large egg whites
• ½ cup of sugar
• ¼ cups of light corn syrup
• 2 teaspoons of water
• 1 teaspoon of vanilla extract

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Double Mountain Chocolate Cake directions

• Preheat the oven to 350° Fahrenheit. Take a nine inch cake pan and some wax paper. With a pen, trace around the cake pans, making two circles onto the wax paper. Cut out the circles.
• Place a small layer of flour into two cake pans. Then place the wax paper circles into the pans as well. This will help in removing the pan easier after cooking.
• Mix Wells and Young Double Chocolate Stout and coffee into a sauce pan. Boil down liquids from 1 1/4 cups to 1 cup. Let simmer.
• Add flour, cocoa, baking powder, baking soda, and salt into a large bowl. Use an electric mixer or standing mixer to whisk through the dry ingredients until you got a good mix going.
• Add milk, grape seed oil, eggs, and vanilla to the dry ingredients and mix together on medium speed. Reduce speed and add hot beer and coffee mixture. Crank up the speed to high and continue mixing for another minute.
• Lick some of the batter. This is a very important step! Then take your batter and pour it evenly into the two cake pans. Bake for 30-35 minutes. Stab your cake with a toothpick and see if the dough is cooked all the way through.
• Use a butter knife and go around the sides of the cake pans. This prevents the cake from sticking to the sides. Let cool for 30 minutes.
• Remove the cake from the pans and stack the first layer. If you want something a little more professional, cut off the top of the bottom layer to create a flat surface to stack your cake. Frost your first layer. Stack the second layer and finish frosting. If you want something a little more fancy, slightly dab the top of the frosted cake with a knife to product peaks.

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Frosting Directions

• In a bowl, whip up egg whites with an electric beater. Do this until you start getting stiff peaks.
• In a sauce pan, mix sugar, corn syrup, and water. Cover and heat until it comes to a boil. Uncover and continue boiling until you reach 242° Fahrenheit (you will need to use a candy thermometer) or until your mixture forms a firm ball when you drop it into a cold cup of water. Do not stir. This step is very important! Make sure you get it the right temperature. If you mess this step up, you will have to start over.
• Pour hot syrup slowly into the egg whites, beating constantly with an electric mixer on medium speed. Add vanilla, then beat on high speed for about 10 minutes, or until still peaks form.

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