Sam Adams Chocolate Cream Stout Cake

Yield: 6 Servings

• 4 TB butter
• 1/2 cup brown sugar
• 1 egg
• 1 egg yolk
• 1 cup all-purpose flour
• 1/4 tsp baking soda
• 1 tsp baking powder
• 1/2 cup Samuel Adams Cream Stout
• 4 TB cocoa powder
• Optional
• Whipped cream
• Chocolate sauce

Butter an 8-inch cake pan with 2 tablespoons of the butter and pre-heat the over to 350 degrees F.

Cream the remaining butter and sugar together until light and fluffy.

Gradually beat in the egg and the egg yolk.

Sift the flour, baking soda and baking powder into a separate bowl.

Stir the Samuel Adams Cream Stout into the cocoa.

Alternately fold the flour and beer mixture into the butter and sugar mixture.

Spoon the batter into the prepared pan and bake for approximately 30-35 minutes, or until firm to the touch.

Allow to cool in the pan for 5 minutes before turning the cake onto a wire rack.

Leave the cake to completely cool before slicing.

If you like, serve with whipped cream and chocolate sauce.

Thanks to Steve

Raspberry Wheat Beer Ice Cream

• 4 cups milk
• 2 cups sugar
• 1 1/2 pints whipping cream
• 1 Celis raspberry beer
• 4 eggs -- lightly beaten
• 1/2 teaspoon salt
• 2 tablespoons vanilla
• 4 tablespoons Celis Raspberry Beer

Warm Milk to tepid, add sugar, 12 oz beer, and salt, stir. Add 4 Tbs. of milk mixture to the eggs and stir light to heat them up. Add eggs to milk mixture. Stir constantly until either the temp. gets to 155F or it coats the back of a spoon. Watch out for egg curdling. Cool in an ice bath for 15 minutes. pour mixture in to the ice cream maker bowl and add the 4 Tbs. of beer. Stir. process in the maker for at least 30 minutes or until the paddle is frozen enough that the maker will not turn. Turn out and Freeze.

Thanks to Hungry Monster

Chocolate Stout Cake

Adapted from Bon Appetit, Sept. 2002. From the Barrington Brewery in Mass.

• 2 cups stout (such as Guinness)
• 2 cups (4 sticks) unsalted butter
• 1 1/2 cups unsweetened cocoa powder (preferably Dutch process)
• 4 cups all-purpose flour
• 4 cups sugar
• 1 tablespoon baking soda
• 1 1/2 teaspoons salt
• 4 large eggs
• 1 1/3 cups sour cream

Icing:

• 2 cups whipping cream
• 1 pound bittersweet (not unsweetened) or semisweet chocolate, chopped

For cake: Preheat oven to 350 degrees. Butter 3 (8-inch) round cake pans with 1 inch sides. Line with parchment paper. Butter paper.

Bring 2 cups stout and 2 cups butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.

Whisk flour, sugar, baking soda and 11/2 teaspoons salt in large bowl to blend.

Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter equally among prepared pans. Bake cakes until tester inserted into center of cakes comes out clean; about 35 minutes. Transfer cakes to rack; cool 10 minutes. Turn cakes out onto rack to cool completely.

For Icing: Bring cream to simmer in heavy medium saucepan. Remove from heat. Add chopped chocolate and whisk until melted and smooth. Refrigerate until icing is spreadable, stirring frequently, about 2 hours.

Place 1 cake layer on plate, Spread 2/3 cup icing over. Top with second layer. Spread 2/3 cup icing over. Top with third cake layer. Spread remaining icing over top and sides of cake. Serves 12.

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