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Stout and Chocolate Cake with Chocolate-Stout Glaze

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If you’d like to make this cake using whole wheat flour then substitute the oat flour, rice flour, arrowroot powder, and xanthan gum with 1 cup plus 2 tablespoons whole wheat pastry flour. If you don’t have any maple sugar on hand, simply use a very dark brown sugar such as a muscovado. Also, if you are gluten free then substitute the stout for a dark gluten free beer such as Greens.

Inspired from Easy Desserts.

Ingredients

Units
  • 1/2 cup stout (or gluten free dark beer such as Greens)
  • 1/2 cup unsalted butter
  • 6 tablespoons cacao powder, plus a bit more for dusting
  • 1/2 cup oat flour (make sure it's gluten free)
  • 1/4 cup sweet rice flour
  • 1/4 cup arrowroot powder (a natural thickener found in the spice aisle)
  • 1/2 teaspoon xanthan gum
  • 1 cup maple sugar
  • 2 tablespoons maple syrup
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1 large egg, lightly beaten
  • 1/3 cup sour cream

GLAZE:

  • 1/4 cup stout (or gluten free dark beer such as Greens)
  • 2 tablespoons maple syrup
  • 4 ounces bittersweet chocolate, finely chopped

Instructions

  1. Preheat the oven to 350ºF and adjust rack to middle position. Butter an 8×8-inch pan and dust it with cacao powder, knocking out any excess.
  2. Place stout and butter in a medium saucepan over low heat. Bring to a bare simmer, remove from heat and whisk in cacao powder. Set aside to cool.
  3. Whisk together the oat flour, rice flour, arrowroot, and xanthan gum. In a small bowl combine maple sugar and maple syrup until sugar is damp. Pour into flour mixture. Add baking soda and sea salt to flour mixture and whisk to combine. Pour stout mixture, egg and sour cream into bowl with flours and stir until just combined. There may be a few lumps, this is perfectly fine.
  4. Pour the batter into the prepared baking pan and smooth top with a spatula. Bake for 25 minutes, until a toothpick inserted into the center comes out clean. Cool for 5 minutes, run a knife around the edges and invert onto a cooling rack.
  5. While cake is cooling whisk together the stout and maple syrup in a medium saucepan. Bring to boil, remove from the heat, and add the chocolate. Whisk until the chocolate is shiny and smooth. Pour chocolate over cake and spread evenly with a spatula. Best served warm.

Nutrition

Find it online: https://deliciouslyorganic.net/chocolate-stout-cake-recipe-a-cup-of-generosity-and-a-giveaway/