Battery Park Stout Cake

This great cake comes from the kitchens of Dartmouth’s  Battery Park where they brew one of the main ingredients…stout!  

  • 1/2 cup (125ml) local stout (dark ale)*
  • 1/2 cup (125ml) unsalted butter
  • 1/3 cup (80ml) cocoa powder
  • 1 cup (250ml) all-purpose flour
  • 1 cup (250ml) white sugar
  • 1 tsp (5ml) baking soda
  • 1/2 tsp (3ml) salt
  • 1/3 cup (80ml) sour cream
  • 1 egg

Simmer the stout and butter over medium-low heat. When the butter has melted add the cocoa powder and blend until smooth. Set aside.

Sift flour, sugar, baking soda and salt together into a separate bowl.

Beat sour cream and egg in a stand mixer. Combine chocolate mixture with egg mixture.

Now add the flour mixture to the chocolate and egg mixture, mixing until just combined.

Pour the batter into a prepared (parchment lined / well oiled ) 12 inch (30.5 cm) spring form pan and bake for 20-30 minutes in a preheated 350′ F (177 C).

Test cake with a skewer. If it comes out dry it is done. If it comes out wet, place back in the oven for another 5 – 10 minutes.  Let cool on a wire rack before removing from the pan.  Slice and serve with ice cream and/or a bit of caramel sauce.

Recipe courtesy of Taste of Nova Scotia which suggests that, when your visiting the Province, you check out their many breweries. 

Local Source Guide: Garrison Brewing, Propeller Brewing, Boxing Rock Brewing, Saltbox Brewing, Sober Island Brewing


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Author: Anita

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