I simply love an intensely dark stout. I’m drawn to the boldness and richness of a chocolatey brew with hints of coffee. My husband loves an IPA, and they have their place for sure! *Piping hot summer day in the south? Yes, please.* But even on the hottest of days I prefer a dark, rich stout.
Huntsville has an incredible selection of local breweries that produce some really great beer. Campus 805 is comprised of a couple of our favorites. Straight to Ale and Yellowhammer are joined by a big field where kids run kicking soccer balls, playing football, corn hole, and other fun games. It’s a family atmosphere with amazing craft beer and incredible food.
This fall Straight to Ale released a selection of stouts that just begged to be put in a cake. I mean, German chocolate stout?! Coconut coffee stout. Mint chocolate stout. Stop it right now, I know! I’ve mentioned in a previous post about how I love to add layers of flavor to things I cook or bake, and this is just another example of doing that. When you pair a perfectly brewed craft beer with cacao powder and butter amazing things happen. My husband brought me a growler of their German chocolate stout, and I went to work creating.
2 cups almond flour
¼ cup coconut flour
¼ Protein hot chocolate (Bowmar Nutrition. The best protein period.)
½ cup cacao powder (or unsweetened cocoa powder)
1 T baking powder
¼ tsp Pink salt
1 cup butter softened
5 eggs (room temp)
1 cup German chocolate stout (room temp)
½ cup heavy whipping cream (room temp)
2 tsp vanilla extract
1 ½ cup Swerve
1 ½ cup Lily’s chocolate chips
¼ cup heavy whipping cream
½ cup German chocolate stout
1tsp vanilla extract
Pinch of pink salt
Preheat oven to 325 and thoroughly grease bundt pan with butter.
Combine first 6 cake ingredients in bowl and whisk to combine. Set aside.
Add butter and swerve to bowl of stand mixer with paddle attachment. Thoroughly cream the butter and swerve.
Add one egg at a time making sure each is well incorporated before adding another.
Add in vanilla.
Alternate between adding the flour mixture and the liquids (stout and heavy whipping cream).
Pour in well-greased bundt (or cake) pan and bake for 55-65 mins or until done based on your oven. (mine took closer to 65) Allow to cool completely while making ganache.
Add 1 ½ Lily’s chocolate chips to bowl
In saucepan over medium heat bring heavy cream and stout to simmer.
Remove from heat and pour over chocolate. Allow the HWC/stout to melt the chocolate
Stir until all chocolate is smooth.
Stir in vanilla and salt. Mixture will thicken as it cools. Allow it to cool thoroughly before adding to cake.
Remove cooled cake from pan and pour ganache on top allowing to drip down the sides.
*Store in refrigerator.