Eat & Drink

Luck of the Irish

This St. Patty’s Day, you can have your Guinness—and eat it too.

March 2012

Everyone likes beer. And everyone loves dessert. So when Kim & Jake’s Cakes in Boulder—whose specialty is baking with spirits—tempted me with chocolate stout cake, I had to indulge. Co-owner Jake Rosenbarger offers tips on baking with booze—and he shares the recipe for this ridiculously good, full-bodied treat. St. Patrick’s Day just got a little bit luckier.  Kim & Jake’s Cakes, Boulder, 303-499-9126, kimandjakescakes.com

Chocolate Stout Cake
(Makes two 9-inch cakes)
6 eggs
1½ cups oil
3 cups sugar
1 cup dark cocoa powder
2 tablespoons vanilla
2 teaspoons salt
2 teaspoons baking soda
4½ cups flour
3 cups stout beer (Rosenbarger recommends Avery Out of Bounds Stout)

Preheat oven to 300°. Mix eggs, oil, sugar, cocoa, vanilla, salt, and baking soda together in a stand mixer. Add the flour, alternating with the beer 3 to 4 times, until completely incorporated into the egg mixture. Pour into two 9-inch cake pans and bake for 50 minutes. Remove from oven, cool completely, and frost.

Milk Chocolate Malt Frosting
1 pound butter, softened
2 pounds powdered sugar
¾ cup dark cocoa
½ cup malt powder such as Ovaltine or Carnation Malted Milk Powder
splash of vanilla

Cream butter in a stand mixer. Add powdered sugar, dark cocoa, malt powder, and vanilla. Incorporate completely. 

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BAKING WITH BOOZE

Rosenbarger believes that sourcing ingredients from behind the bar introduces new flavor profiles and “a layer of complexity that is fun, at the very least.”


A few tips:
• High alcohol content is better for baking because it provides depth of flavor.
• Red, brown, chocolate, or black beers with a lot of malt work well in this cake. (IPAs or hop-heavy beers are better suited for summery citrus cakes.)
• When choosing a beer to complement a cake, look for flavors you detect in the beer’s aroma (apricots, figs, chocolate, coffee, pumpkin, nuts, citrus, etc.)