I’m going to start this post by telling you that I am biased. That being said and out of the way:
The West Coast of the United States has the best beer in the world. At least, it has the highest concentration of fantastic craft breweries.
Of course there are other fantastic beers all over the world, and all over this fantastic beer loving country of ours, but the West Coast is like a Mecca. There are just so many all up and down the coast.
Now if someone will just organize a Beer Tour, we can all take 6 months out of our lives to travel up and down the Pacific Coast and drink ourselves silly with incredible craft beer. You get on that, I’m waiting.
So..A stout and a porter walk into a bar…
I wish I had a witty punch line for you, but Instead I will tell you the difference between the two. You have most likely noticed the similarities bettween these two dark, delicious brews and there is a good reason for that. Porter is like the Grandpa of the Stout. Decades ago, someone took a perfectly good Porter and start to experiement. That resulted in a higher alcohol brew that was then called Stout Porter, later shortened to just: Stout. And we are certainly glad he did. Stout is an amazing section of the beer world. These days the biggest difference is that porter is made with malted barley and stout is most often made with the unmalted type.
No you can go impress some beer people with your knowledge of porters and stout.
Chocolate Stout Cake with Brown Sugar Butter Cream Filling & Porter Ganache
For the Cake:
3 cup flour
1 tbs baking powder
2 tsp baking soda
¼ cup unsweetened cocoa powder
1 tsp kosher salt
2 sticks (16 tbs) unsalted butter
2 cup sugar
1 1/2 cup (2 3.5 oz bars) 72% dark chocolate, chopped
1 1/2 cup Bison Chocolate Stout
1 cup of brewed coffee, cooled
For The Filling:
1/4 cup very hot water
1/2 cup of brown sugar
12 tbs of butter softened
1/2 tsp salt
1 cup powdered sugar
For The Ganache:
2 cups of dark chocolate chips
1/2 cups of Blake Butte Porter
1/2 cup heavy cream
Preheat the oven to 350.
Combine flour, salt, baking powder, baking soda and the cocoa powder in a bowl and whisk until well combined. In the bowl of a stand mixer add the butter and sugar and cream until well combined. Add the eggs one at a time, beating well after each egg, scraping the bottom of the bowl between additions. In a microwave safe bowl, put the 72% chocolate. Microwave for 30 seconds, remove and stir. Repeat until the chocolate is melted. Add the melted chocolate to the sugar/egg mixture and blend well. While the mixer is on a medium-low setting, add the stout and then the coffee, continue to combine until well mixed, then add the flour mixture a little at a time until well combined. Grease and flour the cake pans that you are using. I used two 9 inch square pans. Bake for between 25 and 35 minutes (depending on your cake pan size) or until the cake is set in the center. Remove from oven and allow to cool.
While the water is still very hot, add the brown sugar and stir until completely dissolved. Allow to cool to room temperature. Microwave it if you need to.
In the bowl of a stand mixer, cream the butter, salt and powdered sugar until combined. Add the brown sugar mixture and mix slowly until mostly combined, then turn the mixer on high and then whip until the frosting is fluffy and well combined.
Place chocolate chips in a heat safe bowl. In a pot on the stove, add the heavy cream and the beer and cook over medium heat until hot and bubbly, stirring frequently, about 5-8 minutes. Pour the cream/beer over the chocolate chips and stir until well combined. Place in the fridge and allow to cool until slightly below room temperature.
Place the first layer of your cake on a a cake plate. Top with your brown sugar butter cream. Add the second cake layer. Pour the warm ganache over the top and allow it to run down the sides. Spread with a knife if necessary.