Here's my Florida version of chocolate beer cake. I found the original recipe at http://baking.food.com/recipe/chocolate-beer-cake-219846 and added exotic Florida ingredients like Kumquat Growers' kumquats, Black Sapote fruit, and Tequesta Brewing Co's Pumpkin Ale.
Ingredients
2 oz cocoa powder
7 fluid oz Tequesta Brewing Co Pumpkin Ale (or Stout, or any beer you prefer)
4 oz Black Sapote fruit
10 oz Florida Crystals brown sugar
2 large pasture raised eggs, beaten
1 Tablespoon thinly sliced Florida kumquat peel
6 oz plain flour
1/4 teaspoon baking powder
1 teaspoon bicarbonate of soda
The recipe included icing ingredients and directions but I chose not to make it.
Directions
1. Pre-heat the oven to 350 degrees Fahrenheit (180 degrees Celsius).
2. Lightly grease and flour two-8 inch round (20cm) cake tins, 1 1/2 inches deep (approx 4 cm) deep. Also line base with parchment and lightly grease. (I barely had enough batter to fill both tins)
3. Cream Black Sapote and sugar together, beating for 3 to 4 minutes until it slightly changes color to a lighter shade. Then slowly add in eggs, mixing well between each addition. Add the kumquat peel by sprinkling it across the surface and then mixing it until blended well.
4. In a separate bowl, sift flour, baking powder and bicarbonate of soda together.
5. In another separate bowl, gradually add the beer to the cocoa powder. Go slowly to make sure you get rid of all the lumps of cocoa powder.
6. Then carefully fold in small quantities of both the flour and the cocoa-stout mixture into the egg-black Sapote mixture, alternating as you go.
7. When both are added, divide the cake mixture equally and pour into the cake tins.
8. Bake the cakes in the center of the oven for 35-40 minutes (times may vary depending on the type of oven you have). The top of the cake should feel springy and will have shrunk slightly from the sides. Leave the cakes in their tins for five minutes before turning them out onto cooling racks.
The kumquat peel complimented the pumpkin ale beautifully. But unfortunately the spices of the ale overpowered the cocoa, so it was less of a chocolate cake and more of a spice cake. Also, I waited too long to use the beer. It was flat when it went into the recipe and resulted in a flattened cake. I'd suggest using fresh beer in your cake for more volume.
I got the Florida ingredients from Farriss Farm (eggs), Florida Crystals (brown sugar), Kumquat Growers (kumquats), Tequesta Brewing Co (pumpkin ale), and my neighbor's yard (black Sapote).
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| Florida kumquats, black sapote fruit, pastured eggs, brown sugar, pumpkin ale, and chocolate beer cake, Sth Fla. |
2 oz cocoa powder
7 fluid oz Tequesta Brewing Co Pumpkin Ale (or Stout, or any beer you prefer)
4 oz Black Sapote fruit
10 oz Florida Crystals brown sugar
2 large pasture raised eggs, beaten
1 Tablespoon thinly sliced Florida kumquat peel
6 oz plain flour
1/4 teaspoon baking powder
1 teaspoon bicarbonate of soda
The recipe included icing ingredients and directions but I chose not to make it.
Directions
1. Pre-heat the oven to 350 degrees Fahrenheit (180 degrees Celsius).
2. Lightly grease and flour two-8 inch round (20cm) cake tins, 1 1/2 inches deep (approx 4 cm) deep. Also line base with parchment and lightly grease. (I barely had enough batter to fill both tins)
3. Cream Black Sapote and sugar together, beating for 3 to 4 minutes until it slightly changes color to a lighter shade. Then slowly add in eggs, mixing well between each addition. Add the kumquat peel by sprinkling it across the surface and then mixing it until blended well.
4. In a separate bowl, sift flour, baking powder and bicarbonate of soda together.
5. In another separate bowl, gradually add the beer to the cocoa powder. Go slowly to make sure you get rid of all the lumps of cocoa powder.
6. Then carefully fold in small quantities of both the flour and the cocoa-stout mixture into the egg-black Sapote mixture, alternating as you go.
7. When both are added, divide the cake mixture equally and pour into the cake tins.
8. Bake the cakes in the center of the oven for 35-40 minutes (times may vary depending on the type of oven you have). The top of the cake should feel springy and will have shrunk slightly from the sides. Leave the cakes in their tins for five minutes before turning them out onto cooling racks.
The kumquat peel complimented the pumpkin ale beautifully. But unfortunately the spices of the ale overpowered the cocoa, so it was less of a chocolate cake and more of a spice cake. Also, I waited too long to use the beer. It was flat when it went into the recipe and resulted in a flattened cake. I'd suggest using fresh beer in your cake for more volume.
I got the Florida ingredients from Farriss Farm (eggs), Florida Crystals (brown sugar), Kumquat Growers (kumquats), Tequesta Brewing Co (pumpkin ale), and my neighbor's yard (black Sapote).
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