About the Recipe
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.
Ingredients
For the 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
For the Icing
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
Preparation
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)
While the cake is in the oven, mix the icing ingredients in a blender until it’s completely smooth