“Beer, if drunk in moderation, softens the temper, cheers the spirit and promotes health.” ~ Thomas Jefferson
Gingerbread Stout Bundt Cake with Chocolate Glaze
Today is St. Patrick’s Day. As I was thinking about what to blog about, I knew that whatever I baked would have to contain beer. Beer, particularly stout, is synonymous with St. Patrick’s Day.
A few weeks ago I spotted chocolate stout at my local food co-op. I am not fond of drinking beer, but I do like cooking and baking with it. This brew sounded interesting so I bought a bottle. When I came home I began checking out dessert recipes that used stout.
I learned that chocolate stout gets its name from the dark “chocolate” flavor that comes from the use of very aromatic malt that has been roasted until it has a dark chocolate color. Some brands are brewed with chocolate or chocolate flavoring.
Since chocolate stout focuses on aromatics, when I found this recipe for a spicy gingerbread beer bundt cake on Food 52, I knew it would be perfect for today.
This cake is deeply spiced, and part of the cake batter is mixed with melted chocolate and then swirled into the plain batter. It’s ingenious!!
To top it all off, the cake is drizzled with chocolate ganache. It’s perfection!!
My words say it all, if you like spicy gingerbread, this cake is a must try dessert.
The recipe can be found here. I made two slight adaptations as follow:
- For the 1/2 cup sorghum I used 1/4 cup molasses and 1/4 cup raw honey
- The 3/4 cups of dark beer was replaced with an equal amount of chocolate stout.
Happy St. Patrick’s Day!!