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Cooking with Beer: Banana Stout Cake with Chocolate Stout Frosting
Cooking with the big, bold flavors of stouts requires a thoughtful approach, but the flavor potential is enormous. This recipe explores the savory and sweet potential of this favorite dark family of styles.
Cooking with the big, bold flavors of stouts requires a thoughtful approach, but the flavor potential is enormous. This recipe explores the savory and sweet potential of this favorite dark family of styles. <a href="https://beerandbrewing.com/cooking-with-beer-banana-stout-cake-with-chocolate-stout-frosting/">Continue reading.</a>
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Makes: One 9 × 13-inch (23 × 33 cm) cake
Cake
2¼ cup all-purpose flour, sifted
1½ tsp baking powder
½ tsp baking soda
½ tsp kosher salt
¾ cup unsweetened Dutch-process cocoa powder
1¾ cup granulated sugar
8 Tbs butter at room temperature
2 bananas, roasted in the peel at 350°F (177°C) until soft, then cooled, peeled, and pureed
12 oz (355 ml) pastry stout
4 large eggs
Preheat the oven to 350°F (177°C). Lightly grease and flour one 9" × 13" (23 × 33 cm) pan. Sift together the flour, baking powder, baking soda, salt, cocoa, and sugar into a large mixing bowl. Add the butter and mix at low speed for 1 minute. With the mixer running, add the pureed banana and mix about 30 seconds more.
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