The luck o’ the Irish was with me in the kitchen today, because I made my best high-altitude cake yet. Not my most beautiful, mind you, but definitely the most delicious. I tore this recipe out of the March 2012 issue of 5280 with some trepidation… While I’ve had some success with the recipes they’ve shared in the past (Fuel Cafe’s Chocolate-Chip Oatmeal Pecan Cookies, for instance), 5280 isn’t a cooking magazine. There’s no test kitchen. I figured, however, that a cake recipe from a Boulder bakery was worth a gamble. (Thanks, Kim & Jake’s Cakes!)
My initial game plan was to make a half recipe (which I thought would result in a single 9-inch round layer of cake, according to the recipe instructions) to make sure the cake itself behaved at high altitude and tasted good. Once I whipped up a half recipe of batter, though, I realized that it was enough to make two 9-inch round layers. My cake pans are 1 1/2-inch-deep Wilton pans; I imagine you’d have to have super deep pans to bake the entire original recipe as only two layers. Since I was going to have a full cake, I decided I might as well frost it. The cake recipe below is as I baked it (double it for the original recipe and extend baking time to 50 minutes); I made a full recipe of frosting, though. If you’re not a frosting person, feel free to cut that in half as well.
Chocolate Stout Cake
Makes a 2-layer 9-inch cake
3 eggs (room temperature)
3/4 cup oil (I used vegetable)
1 1/2 cups sugar
1/2 cup dark cocoa powder (I used a combination of Savory Spice Shop’s Black Onyx and regular Ghirardelli)
1 tablespoon vanilla
1 teaspoon salt
1 teaspoon baking soda
2 1/4 cups flour
1 1/2 cups stout beer (I used Breckenridge Brewery’s Oatmeal Stout; 1 1/2 cups is one bottle)
Preheat oven to 300°F. Cut two 9-inch circles of parchment paper. (Use the bottom of a cake pan as a guide.) Butter the cake pans, place a circle of parchment in the bottom of each, and butter over the parchment. Set pans aside.
Mix eggs, oil, sugar, cocoa, vanilla, salt, and baking soda together in the bowl of a stand mixer. Add the flour, alternating with the beer, 3 to 4 times, until completely incorporated into the egg mixture. Pour into the prepared cake pans and bake for 35 – 40 minutes. (My cakes were perfect at 37 minutes.) Remove from oven, cool in pans for 30 minutes, then turn out onto a wire rack to cool completely. Remove parchment and frost before serving.
Milk Chocolate Malt Frosting
1 pound butter, softened
2 pounds powdered sugar
3/4 cup dark cocoa (I used a combination of Savory Spice Shop’s Black Onyx and regular Ghirardelli)
1/2 cup malt powder (I used Carnation Malted Milk Powder, which I found at SuperTarget)
Splash of vanilla
Cream butter in the bowl of a stand mixer. Add powdered sugar, cocoa, malt powder, and vanilla. Incorporate completely.
Source: 5280/Kim & Jake’s Cakes
This is a phenomenal dessert. The cake is moist with a nice springy crumb, and there was absolutely none of the center sinking I so often see with cakes at high altitude. It has a nice level of chocolate flavor (far better than the chocolate cupcakes I posted before), though I couldn’t really taste the stout. The frosting didn’t end up being super smooth (hence the slightly ugly cake), but the flavor is to die for; the malt powder really makes it. Overall, the cake and frosting make an amazing combination.
So this is going to be my go-to chocolate cake recipe from here on out… I think I’ll have some fun with it by turning it into cupcakes next time and maybe trying some other chocolate frostings. I’ll be sure to post any updates!
TIPS: If you make this frosting (highly recommended, it’s delicious!), I’d suggest smoothing it out with a hot, slightly wet icing spatula after you get the initial layer on. Doing so improved the appearance of my cake immensely.