Vanilla Stout Chocolate Cake with Blood Orange Icing

31 Jan

So here I am, sitting at my kitchen counter, staring at this cake.

Just staring at it.

He’s staring back.

You don’t believe me? There.

It’s kinda creepy. I know what he’s thinking. He knows what I’m thinking.

Cake: Eat me.

Fabi: Ok.

Let’s rewind a bit to how this whole cake began….

I’m a lover of all things stout and porter related. It’s like a meal in a glass, this is true, but sipping a small amount all night is a pretty heavenly situation to get yourself into. When I was graciously presented with a bottle of vanilla bean stout from the wonderful Great Lakes Brewery, my heart skipped a beat: how exciting!

Immediately, I began thinking of all the different ways I might enjoy this bottle of yummy goodness. Who would I share it with? When would I open it? I felt, finally, that the best candidate for sharing this beer with me would be a chocolate cake. Most people would drink a glass of this and enjoy it and that would be all. The beer would be gone. A cake, would gratefully take it in and then continue to give back in a very delicious way.

I liked this idea. So I baked a cake. It’s a pretty simple recipe, and requires very little effort. You are also permitted to drink beer while baking the cake if you should be so inclined; I know I was….

Frost it with a cream cheese icing laced with blood orange juice and zest, and vanilla of course.

Insert into your face and love life. That’s what I did.

Vanilla Stout Chocolate Cake

250ml Stout

250g unsalted butter

75g cocoa

400g sugar

150ml sour cream

2 eggs

1 tablespoon vanilla extract

275g all purpose flour

2 1/2 teaspoons baking soda

Pour the stout and butter into a saucepan and heat just until the butter is melted.

Stir in the sugar and cocoa at this point. In a separate bowl, combine the eggs, vanilla and sour cream. Mix into the stout.

In another bowl, mix the baking soda and flour, then whisk into mixture until combined.

Pour into springform pan, and bake at 350F for 45 minutes or until a toothpick comes out clean. Let the cake cool completely before removing from the pan. It is a rather moist cake and certain individuals that shall remain nameless may or may not have learned that being eager to remove said cake will only result in sticking, messes and a few tears.

Blood Orange Icing

250g cream cheese, softened

2 cups icing sugar

1 tbsp vanilla extract

2 blood oranges, zested and juiced.

Beat cream cheese and icing sugar until light and fluffy. Add vanilla and orange. Frost cake when it is completely cooled unless you want it to dribble over the sides like mine did. What can I say….I couldn’t wait.

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2 Responses to “Vanilla Stout Chocolate Cake with Blood Orange Icing”

  1. Sam January 31, 2012 at 9:57 pm #

    It’s AMAZING!!!!!!!!!!!!!!!!!!!!!!!! Wow….so moist, and almost like a brownie…..

    • Fabi February 8, 2012 at 7:37 am #

      Best description ever.

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