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
