Chocolate Chipotle Cake
A chocolate cake with a couple surprises. First, the rich flavor support of a chocolate stout. Then, follow it up with a touch of chipotle. Chipotle is not like other spices that smack your taste buds up front. Instead, it comes in on the back of the bite with a smooth warmth.
Prep Time: 00:45
Cook Time: 00:15
3/4 c chocolate stout
1/4 c milk
1 c butter
3/4 c unsweetened cocoa powder
1 tsp chipotle powder
2 c cake flour
2 c sugar
1/2 t baking soda
3/4 tsp salt
1/2 t vanilla
5 oz plain yogurt
1Preheat oven to 350°F. Line cupcake pan with papers.
2In heavy large saucepan over medium heat, bring stout, milk and butter to a simmer. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
3Whisk flour, sugar, baking soda, salt and chipotle in large bowl to blend. In separate large bowl, beat eggs, vanilla and yogurt till smooth.
4Add stout-chocolate mixture to the egg mixture and beat until just combined, taking care the stout mixture is cool enough that it will not cook the eggs. Add flour mixture and beat on low speed until just combined. Divide batter equally among cupcake papers. Bake 12 to 15 minutes or until toothpick comes out clean. Transfer cakes to rack to cool.
5Ice as desired. Recommend a light lemon buttercream or icing.
Adapted from http://www.mybakingaddiction.com/chocolate-stout-cake/ Original recipe makes 3 8-inch cakes and includes chocolate icing. I cut the recipe in half and make cupcakes then pair with a subtle fruit to enhance the chipotle.
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