by mrslarkin
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mrslarkin's Notes:
Expand1 tablespoon ground ginger Ask a question about this ingredient
1 tablespoon ground cinnamon Ask a question about this ingredient
2 teaspoons ground cloves Ask a question about this ingredient
1/2 teaspoon Grains of Paradise, or white peppercorns, or black peppercorns, crushed Ask a question about this ingredient
In a small saute pan over low heat, stir spices until fragrant. Remove from heat and let cool. Store in a tightly-sealing glass jar.
Ask a question about this stepAlternatively, if using whole spices, stir in pan over low heat until fragrant. Let cool. Grind in a spice mill and store the mix in a tightly-sealing glass jar.
Ask a question about this step1 1/2 cup all-purpose unbleached flour Ask a question about this ingredient
1 cup granulated sugar Ask a question about this ingredient
7 tablespoons natural cocoa powder, not Dutched Ask a question about this ingredient
1/2 teaspoon baking soda Ask a question about this ingredient
1/2 teaspoon kosher salt Ask a question about this ingredient
2 teaspoons sweet spice mix Ask a question about this ingredient
1/2 cup Guinness Stout Ask a question about this ingredient
1/2 cup espresso or strong black coffee Ask a question about this ingredient
1/4 cup water Ask a question about this ingredient
2 teaspoons pure vanilla extract Ask a question about this ingredient
1 teaspoon apple cider or white vinegar Ask a question about this ingredient
1/2 cup vegetable oil Ask a question about this ingredient
1 cup Marshmallow Fluff Ask a question about this ingredient
2 tablespoons unsalted butter, softened Ask a question about this ingredient
1 tablespoon confectioner's sugar Ask a question about this ingredient
1 tablespoon heavy cream Ask a question about this ingredient
a small handful of Red Hots cinnamon candies, finely crushed (optional) Ask a question about this ingredient
Preheat oven to 350 degrees F. Set oven rack to middle. Grease an 8” cake pan with cooking spray, then line with parchment and lightly spray the parchment. (This is in case you decide to remove cake from pan and frost completely. But usually we just frost the top and eat it right out of the pan.)
Ask a question about this stepWhisk flour, sugar, cocoa, baking soda, salt and spices in a medium bowl.
Ask a question about this stepIn a measuring cup, mix together stout, coffee, water, vanilla and vinegar. Stir into the flour mixture a few turns, then add your oil and combine until you have a smooth batter.
Ask a question about this stepPour into prepared pan. Place in oven and bake for 30 to 35 minutes. Check with cake tester, which should come out very slightly moist. Remove from oven and let cool on rack.
Ask a question about this stepFOR THE MARSHMALLOW BUTTERCREAM FROSTING: In a medium bowl, mix together the Fluff, butter, confectioner's sugar and cream using a hand blender on high speed until smooth. This quantity makes just enough to frost the top of the cake. Double the recipe if you want more.
Ask a question about this stepTurn cake out onto cake plate, if you're feeling fancy. Spread cake with frosting. Sprinkle crushed Red Hots over the frosting.
Ask a question about this stepI'm already head over heels for your Fudgy Chocolate Stout Cake and now with your spicy additions...I'll be hard pressed to share at all when I give this a whirl!
Wow, love this cake. Crushed red hots, takes me back to when I was a kid. Love it!
Love this -- especially the part about it serving 2 chocoholics or 8 normal people! Would love to have a piece of this right now!
This sounds so delicious! Love your recipe name, too!
I love it!
Steven is the author of the best-selling Barbecue Bible and the host of two grilling TV shows: The Primal Grill and Barbecue University.
"Please allow me to introduce myself. I'm a man of wealth and taste. I've been around for a long long year ... and I really wanna try this cake... " Hee hee.