Cocoa-Bear Cake (AKA Dragon’s Milk Cake)

2 cups all-purpose flour

1 cup packed dark brown sugar

½ cup unsweetened cocoa powder

2 tsp instant decaf or coffee powder

2 tsp baking soda

¼ tsp salt

¼ cup extra virgin olive oil (EVOO)

1 tsp pure vanilla extract

1 1/4 cup Dragon’s Milk (room temp) or any dark beer

½ cup semi-sweet chocolate chips

  • Preheat oven to 350 degrees
  • Grease and sugar an 8” springform
  • Combine dry ingredients in food processor
  • Add wet ingredients except beer, pulse a few times
  • Add beer and mix enough to blend well
  • Pour batter into greased and sugared prepared pan.
  • Bake 50-55 minutes until cake springs under pressure
  • Cool before removing from springform pan
  • Drizzle with icing (recipe below)

ICING – While the cake is in the oven, mix the following in a blender until it’s completely smooth

  • 1 can full fat coconut milk
  • ½ cup cocoa powder
  • ½ cup semi-sweet chocolate chips
  • ¼ cup dark brown sugar
  • 1 tsp pure vanilla extract
  • 1 tsp instant decaf or coffee powder
  • 1 tsp ground cinnamon
  • Pinch of salt

173 Battered: A Whipped and Sipped Mystery

Alene had gone off to college and forgotten all about Neal Dunn, until a summer day after her third year at Northwestern, when they had bumped into each other at a Wrigleyville bar. Neal bought her a beer and invited her to a Cubs game. That had been her first stout, and she thought it was so yummy she bought a six-pack and shared it with Ruthie, who went on to invent a stout cake. They changed “beer” to “bear” so as not to alarm the customers, and it worked.