Chili Cherry Stout Cake

Chili Cherry Stout Cake

I'll be the first to admit that I don't have much of a sweet tooth. It could even be said that I have an intense aversion to certain sweets. (Whoopie pies actually make me a little anxious - I don't know why. I feel the same way about marshmallows.) HOWEVER, I do love a good piece of chocolate. Whether it be a simple dark chocolate bar or a malt shake, I'm usually down. One of my lifelong dreams has been to recreate the chocolate cake from Matilda. You know the one that Bruce Bogtrotter was forced to eat in front of the whole school and was served to him by a rather gnarly lunch lady. Not the sweetest image of a dessert but that cake looked damn good and I feel like it deserves to be served in a more friendly manner. Hopefully this does it some justice.

I used a bundt cake pan AND a loaf cake for this one, mainly because I didn't have enough pans. But now I have two cakes, and what could be better than that? Am I right?

P.S. I know this is not exactly herbal, but I've been wanting to make this cake for ages and I figured I'd try it out for the blog. 

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Ingredients

Cake

2 cups stout or other dark beer (I used Guinness)
2 cups unsalted butter
1 1/2 cups dark cocoa powder
4 cups unbleached all purpose flour (or a gluten free alternative)
4 cups sugar
1 tablespoon baking powder
1 1/2 teaspoons salt
4 eggs
3/4 cup greek yogurt 

Glaze

One bar (3.2 oz) dark chocolate
1 pinch of cayenne pepper (use the tip of a spoon to collect cayenne, not your fingers)
2 tablespoons unsalted butter or ghee
1/2 cup cherry syrup
1/4 cup powdered sugar

Method

Preheat oven to 350º and grease 2-3, 9 inch pans. In a medium pot, heat stout and butter on low until better has melted. Remove from heat and let cool to room temp. In a large mixing bowl, mix dry ingredients with a spoon and add your butter beer. Mix well. In a separate bowl, whisk eggs and yogurt till well blended and slightly fluffy. Pour egg/yogurt mix in with the chocolate batter and mix well. Pour into pans and place in oven. Bake for 40-50 minutes or until center is no longer wet. Once done, let the cakes cool for about 30 minutes before attempting to remove them from the pans... trust me on that one. 

For the glaze

While the cakes cool, melt chocolate in a double boiler along with butter. Once melted down, add cherry syrup, cayenne and sugar and mix until smooth. Pour over cake and enjoy. 

Chili Cherry Stout Cake