Double Chocolate Stout Beer Brownies with Alcohol-Infused Whipped Cream

Made these for a very bright and talented designer colleague at the office for his excellent work on a logo project. Congrats, Jeremy! I had to go to two liquor stores to get this chocolate stout beer, as apparently it’s not really “in season.” But I managed to find two at the liquor store across the street from my house in the end, and saw this Young’s Double Chocolate Stout.

Double Chocolate Stout Beer Brownies Recipe Ingredients

  • 6 ounces bittersweet chocolate
  • 3/4 cup unsalted butter
  • 1 cup chocolate or double chocolate stout beer
  • 1 cup brown sugar
  • 1 cup flour
  • 1/2 cup unsweetened cocoa powder
  • 2 large eggs, at room temperature for 30 minutes
Double Chocolate Stout Beer Brownies Recipe Directions

Preheat the oven to 350 degrees.¬†Grease a 9×13 rectangular cake pan and line with parchment paper. Melt the bittersweet chocolate and unsalted butter in a double boiler (I used a metal bowl over a simmering pan of water – the bowl should not touch the water). Whisk in the brown sugar, and set aside to cool at room temperature. In your kitchen mixer, blend the flour, unsweetened cocoa powder, 2 large eggs, chocolate stout beer and the chocolate-butter-brown-sugar mixture. Mix at a low speed just until blended, scraping down the sides with a rubber spatula occasionally. Bake for 20 minutes at 350 degrees.

Alcohol-Infused Whipped Cream Recipe Ingredients

  • 1 cup heavy whipping cream
  • 1/2 teaspoon vanilla extract
  • 4 tablespoons powdered sugar
  • 1 tablespoon of alcohol of your choice. I considered Frangelico (hazelnut liqueuer) and Amaretto (almond liqueur) since I had them on hand, but ended up using Creme de Cacao (white chocolate liqueur)
Alcohol-Infused Whipped Cream Recipe Directions
Chill a metal mixing bowl and beaters in the freezer for 15 minutes or more. Whip all the alcohol-infused whipped cream ingredients at high speed in the chilled bowl until stiff peaks form. Store in a tightly sealed container in the freezer for several days if you need to, or in the refrigerator no more than two days.

Cake 45: Chocolate Hazelnut Cherry Cake

This recipe is modified slightly from a Nigella Lawson Chocolate Hazelnut Cake recipe. It was inspired by a crepe that my friend Angela had at the local creperie in downtown St. Louis called “Rooster.” She ordered a nutella crepe with liquor-poached cherries. Correct me if I’m wrong, but this flourless cake is also gluten-free. I served it at my going away happy hour to celebrate my departure from St. Louis back to my hometown of Kansas City next week.

Chocolate Hazelnut Cherry Cake Recipe Ingredients

  • 4 ounces bittersweet chocolate, melted
  • 6 eggs, separated into yolks and whites
  • A pinch of salt
  • 1/2 cup unsalted butter, softened
  • 13 ounces of chocolate hazelnut butter (I used Justin’s brand from Whole Foods)
  • 1 tablespoon Frangelico
  • 1/2 cup ground hazelnuts
  • 1/2 cup canned dark, sweet cherries, sliced and soaked in Frangelico (could also use dried cherries)

Chocolate Hazelnut Cherry Cake Recipe Directions

Soak the 1/2 cup of sliced cherries in enough Frangelico for them to be covered. Cover the bowl with plastic wrap and refrigerate until you need them. Preheat your oven to 350 degrees and prepare a 9-inch round springform pan. In a double-boiler, melt the chocolate over low heat, then remove from heat to cool at room temperature. In your kitchen mixer with a clean bowl and clean beaters, whisk the egg whites and salt until stiff. In a separate bowl, cream the butter, chocolate hazelnut spread, Frangelico, egg yolks and ground hazelnuts. Fold in the melted chocolate. Stir a bit of the beaten egg whites into the chocolate batter and mix gently with a rubber spatula, then fold in the remaining egg white mixture, about one third at a time. Be gentle, but blend just until complete. Drain cherries and add to cake batter. Pour into your prepared springform pan and bake for about 40 to 45 minutes. You know your cake is done when you insert a wooden tester and it comes out clean, and your cake top should bounce back when gently pressed, and the edges will start to pull away from the pan ever-so-slightly.

Toasted Hazelnut Ganache Recipe Ingredients

  • 4 ounces whole hazelnuts
  • 1/2 cup heavy whipping cream
  • 1 tablespoon Frangelico
  • 4 ounces bittersweet chocolate, chopped

Toasted Hazelnut Ganache Recipe Directoins

In a dry skillet, toast the hazelnuts over medium heat for about 4 minutes or until lightly browned. Cool completely. Remove most of the hazelnut skins with a towel after toasting them. In a small saucepan, mix the heavy cream, chopped chocolate and Frangelico and stir over medium-low heat until combined, then cool at room temperature. Pour the ganache over the chocolate hazelnut cherry cake, then top with the toasted hazelnuts.

Cake 21: Frangelico Chocolate Cake

This cake was inspired by one of my favorite people, Tammy out in Mizzou country. (Hi Tammy!) She suggested this ingredient when we did the voting a few weeks back on what the next key ingredient would be. It came in third place, but it seemed so interesting that I just had to give it a try. I am not all that familiar with Frangelico at all, except once I had an infamous “chocolate cake shots” – and sure enough it does taste like cake. Frangelico is a hazelnut liqueur, and it comes in a bottle that reminds me of Aunt Jemima maple syrup bottles, but it is actually made to look like a monk in a robe. It features flavors of hazelnuts, cocoa, vanilla and it has such a rich, creamy, sweet flavor that is long overdue for use in a cake. Ok, enough of me gabbing. On to the cake! (If anyone else out there makes this cake, please send me your photos to so I can replace these blah ones taken with my cell phone camera! Full credit of course.)

Frangelico Cake Recipe Ingredients

  • 3 eggs
  • 0.75-cup white sugar
  • 0.5-cup butter (softened)
  • 1 cup brown sugar (packed)
  • 2.25 cups all-purpose flour
  • 1.25 teaspoons baking soda
  • 0.5 cup cocoa powder
  • 0.5 cup Frangelico
  • 0.75 cup strong, cold coffee

Frangelico Hazelnut Frosting Recipe Ingredients

  • 6 tablespoons butter (softened)
  • 1 pound sifted powdered sugar (about 4 cups sifted)
  • 3 tablespoons unsweetened cocoa powder
  • 3 tablespoons Frangelico (add more if you need a more spreadable texture)
  • 2 tablespoons hot coffee

Frangelico Cake Recipe Directions

Preheat your oven to 350 degrees, and grease and line two 9-inch cake pans. Separate your eggs into the yolks and whites. In a clean bowl with clean mixers, beat the egg whites until frothy, then beat in the sugar until you get stiff peaks. I got a smidge of yolk in mine, and let me tell you – it makes a difference and they do not get as fluffy. Ensure you have clean everything and only egg whites!) Set aside. In another bowl – I of course use the KitchenAid – cream the butter and brown sugar until thoroughly mixed and nice and fluffy. Beat in the egg yolks one at a time. In another bowl, sift together flour, cocoa and baking soda. Add to your butter and brown sugar cream mixture and alternate with the coffee and Frangelico liquids, blending well. With a clean spatula, fold the beaten egg whites into the batter. Pour into your prepared pans, and bake for about a half hour – perhaps a few minutes more, until your cake tester inserted in the center comes out clean. Cool about 10 minutes, then invert the layers onto wire racks and remove the pans. Cool completely before frosting. (I didn’t do it this time, but I would level the cakes and brush a bit of a mixture of 1 part Frangelico to about 2 parts water onto the layers before icing next time.) When the cake layers are done cooling, it’s time to mix up the Frangelico frosting. Begin by creaming the butter and powdered sugar. Then, add in the cocoa powder, hot coffee and Frangelico and beat until smooth. Crumb coat the cake and chill. Ice the cake!

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