Beer Kitchen-Arctic Craft Brewery Milk Stout Chocolate Cake |

From the glorious pages of Beer Magazine Issue #2

Arctic Craft Brewery Milk Stout Chocolate Cake

Beer isn’t normally thought of as a dessert beverage or even a beverage to have as dessert. But there are plenty of styles that are perfect for dessert and if you want to go a step farther you can use beer to enhance many desserts. Chocolate cake will bring a smile to just about everybody on earth, but baking a stout chocolate cake will not only make the beer guy happy, it will impress the cake connoisseur as well. We used Arctic Craft Brewery Milk Stout to make a simply delightful dessert.

The Cake
1 1/4 Cup Arctic Craft Brewery
Milk Stout
1 Stick Unsalted Butter (plus more
for greasing the pan)
1 Cup Unsweetened Cocoa Power
1 3/4 Cups Sugar
1 Cup Sour Cream
2 Eggs
2 Tablespoons Pure Vanilla Extract
2 1/4 Cups All-Purpose Flour
2 1/2 Teaspoons Baking Soda

Directions

1. Preheat the oven to 350°. Generously grease a 9-inch springform pan with some unsalted butter, line with parchment paper, be sure to butter the paper after lining the pan.

2. In a saucepan heat the Milk Stout and butter over a low flame until the butter is completely melted. Slowly add the cocoa powder and sugar, whisking to blend after each addition. Once all the cocoa powder and sugar is incorporated take the mixture off the stove to cool slightly.

3. While the hot cocoa and stout mixture is cooling, with an electric mixer on medium speed beat the eggs, sour cream and vanilla together in a small mixing bowl for about a minute or until
well combined.

4. Into a large heat resistant
mixing bowl pour the cocoa, sugar and Stout mixture, then add the egg, sour cream and vanilla mixture a little bit at a time mixing well between additions. Gradually add the flour and baking soda, mixing until combined. Place the greased and lined springform pan on a rimmed baking sheet, pour the batter in and bake for 1 hour or until a cake tester or tooth pick comes out mostly clean.

5. Allow to cool completely in the pan on a wire rack before transferring to a cake plate
and frosting.

The Frosting
12 oz. Cream Cheese cut
into chucks
1 1/2 Cups Confectioners Sugar
1/2 Teaspoon Arctic Craft Brewery
Milk Stout
1/2 Teaspoon Pure Vanilla Extract
1/4 Cup Whole Milk

Directions
With an electric mixer, whip the cream cheese and confectioners sugar until smooth. Add the Milk Stout and Vanilla then gradually add the whole milk mixing well until the frosting is a nice spreadable consistency.

Frost the cake’s top and enjoy!

FROSTING TIP

If you are not pressed for time, chilling the frosting in the refrigerator for an hour or two will help it hold fancy peaks and swirls. Just cover the mixing bowl with plastic wrap and let it chill, then channel your inner Picasso and create a masterpiece.