Since January 15, I’ve been on a health challenge to recharge my life. I committed to 20 minutes of exercise and 5-10 minutes of meditation daily. Likewise, I also gave up sugar and gluten (yes, that means bye-bye to beer and wine). However, this all ended on Valentines Day. Since I've been off the challenge, I have kept some of the practices I’d been doing for the past 30 days… the exercise, meditation, and a mostly gluten-free lifestyle. But I have splurged by combining the two things I craved most...beer and chocolate!
Below are my modifications to a Chocolate Stout Beer Cake recipe that I found on Genius Kitchen. For the original recipe, click here.
1/4 cup cocoa powder
7 ounces stout beer
6 1/2 Tbsp. soft butter
1 1/2 cups brown sugar
1 1/4 cups flour
1/4 teaspoon baking powder
1 teaspoon baking soda
Icing…. from a container, that's just how I roll.
Pre- Heat the oven to 350 degrees.
Use two 8 inch (20 cm) cake tins, 1½ inches (4 cm) deep (or an 8x8 square pan) lightly greased.
Cream the butter and sugar together, until fluffy. Gradually beat in eggs.
Sift flour, baking powder and baking soda and add to creamed butter and sugar.
In a separate bowl, Measure the cocoa and gradually stirring the stout into it. Carefully and lightly fold into the batter. Then, add to pans.
Bake the cake in the center of the oven for 30-35 minutes. The cakes should be flat on top and feel springy and will have shrunk slightly from the side of the tin. Leave them to cool in the tins for 5 minutes before turning out on to a wire rack to cool further, carefully stripping off the base papers.
There you have it! Please let me know how this turns out for you!