Francis Patrick's Chocolate Stout Cake Recipe!
Dedicated to my son, Francis Patrick.
1/4 cup unsweetened cocoa powder
1/3 cup stout
1 cup flour
3/4 teaspoon baking soda
1/4 teaspoon baking powder
1/8 teaspoon salt
1/3 cup butter, softened
1 cup sugar
2 large eggs
1/2 teaspoon vanilla
1/3 cup buttermilk
Preheat oven to 350 degrees and place rack in middle of oven. Grease and lightly flour 9-inch cake pan.
In a small saucepan, combine cocoa powder and stout and heat over low-moderate heat until smooth. Set aside to cool.
In a medium bowl, sift together flour, baking soda, baking powder and salt.
In a large bowl with an electric mixer on low-medium speed, beat butter until creamy. Gradually add sugar and beat until pale yellow in color. Beat in eggs, one at a time, and vanilla.
Stir buttermilk into cooled cocoa and stout mixture.
With the mixer on low, slowly add one-third of buttermilk mixture into creamed butter until incorporated. Add the flour mixture in three parts, alternating with the remaining two parts of the buttermilk and ending with the flour. Batter will look grainy or appear to be breaking up.
Pour batter into cake pan and bake for 25 to 35 minutes or until the cake pulls away from the sides of the pan and a toothpick inserted in the middle comes out clean. Remove to wire rack with parchment or waxed paper beneath it. Allow cake to cool in pan for 10 minutes, then slide knife around the edge of pan and invert to release cake, bottom side up, onto wire rack. When cool, use a fork to poke holes generously into bottom side of cake.
Makes one 9-inch cake.
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