Ginger-Chocolate Stout Cake with Sweetened Yogurt

Ginger-Chocolate Stout Cake with Sweetened Yogurt

I owe my friends and family a new post. I’ve been very naughty lately, and haven’t been posting as much as I like. I have been busy with school and volunteering at the Poetry Center here in Tucson and trying to manipulate a new schedule for the new term. I’ve got about six recipes all saved up and waiting for posting though, so this next week should be full of yummy treats. The Vegetarian Times website has a great article on using beer in cooking on their front page right now. That’s where I found this recipe for Ginger-Chocolate Stout Cake with Sweetened Sour Cream. You may notice that my recipe is slightly different. I used plain yogurt instead of sour cream. It’s a bit healthier and just as good. This was an absolutely phenomenal recipe. Jake has begun volunteering for Habitat for Humanity here in Tucson and I decided to make this cake for him after his first day on the job. I’m so proud of him for doing something so amazing. Volunteering is great and I encourage all of my readers and friends to pick a cause you love and help out. Anyway I’ll make this cake often in the future when I have folks over and want to impress. You’ve just GOT to give it a try! Now, this cake tastes lovely all by itself, but the sweetened yogurt takes it to a whole new level so you’ve got to give both a try.

Ginger-Chocolate Stout Cake with Sweetened Yogurt
for the cake:
2 cups all-purpose flour
3/4 cup unsweetened cocoa
1 Tbs. ground ginger
1 Tbs. ground cinnamon
2 tsp. baking powder
1/4 tsp. salt
1 cup maple syrup or molasses
1 1/4 cups stout, such as Samuel Smith
1/2 cup (1 stick) butter, softened
1/4 cup brown sugar
2 large eggs, room temperature

for the yogurt:
1 cup low-fat plain yogurt
2/3 cup light brown sugar

1. To make Cake: Preheat oven to 350°F. Coat 11- x 9-inch baking pan with cooking spray.
2. Whisk together flour, cocoa, ginger, cinnamon, baking powder, and salt in bowl.
3. Place 1 cup maple syrup in 4-cup measuring cup. Bring stout to a boil, and pour into maple syrup.
4. Beat butter and brown sugar with electric mixer.
5. Beat in eggs.
6. Alternate adding stout and flour mixtures to batter.
7. Pour into prepared pan, and bake 35 to 40 minutes, or until toothpick inserted in center comes out clean. Cool cake in pan; cut into 16 squares.
8. To make Sweetened Yogurt: whisk together yogurt and brown sugar until sugar dissolves.
9. Serve Cake with Sweetened Yogurt.

And here's Jake's close-up pick.

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7 thoughts on “Ginger-Chocolate Stout Cake with Sweetened Yogurt

  1. Pingback: Great cakes | Rufus' Food and Spirits Guide

  2. Pingback: Vegan Crusted Lime Polenta Cake « A Poet in the Kitchen

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