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.