Smoked Porter Cake

By nanasally4

Ingredients

• 3 ounces/85g high quality unsweetened dark chocolate, chopped
• 2 1/4 cups/280g all purpose flour
• 2 teaspoons baking powder
• 1 tsp mixed spice (pumpkin spice works the same)
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 14 tablespoons (1 3/4 sticks) salted butter, room temperature
• 1 1/4 cups/250g plus 3 tablespoons sugar
• 3 large eggs, separated
• 1 1/4 cup/350ml extra smoky porter, (or regular or chocolate stout)

Details

Adapted from marriedanirishfarmer.com

Preparation

Step 1

Position rack in center of oven and preheat to 350°F/170C. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides or 4 mini cake pans like I did. Line bottom of each cake pan with parchment paper round; butter and flour parchment.
Put chopped chocolate, butter and beer in medium metal bowl. Set bowl over saucepan of barely simmering water and stir until the mixture is melted and smooth. (smells wonderful) Remove bowl from over water and set aside.
Whisk 11/4 cups (250g) sugar, flour, baking powder, mixed spice, baking soda, and salt in medium bowl to blend. Add egg yolks 1 at a time to (lukewarm) melted chocolate, butter, beer mixture beating until well blended after each addition. Beat flour mixture into chocolate mixture in 2 additions just until incorporated.
Using clean dry beaters, beat egg whites and remaining 3 tablespoons sugar in another medium bowl until stiff but not dry. Fold 1/3 of egg whites into cake batter to lighten, then fold in remaining egg whites in 2 additions.
Divide batter between prepared cake pans (about 3 cups for each); smooth tops.
Bake cakes until tester inserted into centers comes out clean, about 30 minutes. Transfer cakes to racks and cool in pans 20 minutes. Invert cakes onto racks; remove parchment paper and cool completely.
Dark Chocolate Espresso Buttercream
4oz/114g high quality unsweetened dark chocolate, chopped
2 teaspoons instant espresso powder
3 tablespoons milk
1 cup (2 sticks)/227g butter, softened
1/2 teaspoon vanilla extract
1/8 teaspoon salt
4 cups/500g powdered sugar
Place chocolate in medium metal bowl. Set bowl over saucepan of barely simmering water and stir until melted and smooth. Dissolve instant coffee in milk in glass measure. Beat butter, vanilla extract and salt in large mixing bowl for 3 minutes. Beat in melted chocolate until blended, scraping occasionally. Gradually beat in powdered sugar until light and fluffy. Beat in coffee mixture, 1 tablespoon at a time, until desired spreading consistency.
Malted Barley Ice Cream
2 cups/475ml double cream
1/4 teaspoon vanilla extract
2/3 cup (90 g) malt powder
½ cup/100g roasted malted barley grains
1 cup/240ml whole milk
3/4 cup (150 g) sugar
pinch of salt
6 large egg yolks
Whisk the cream, vanilla and malt powder in a large heatproof bowl and set a mesh strainer over the bowl. Combine the whole milk, sugar and salt in a medium saucepan and heat just until warm.
Meanwhile, whisk the egg yolks in a bowl. Slowly add the warm milk mixture to the egg yolks, whisking constantly. Pour back into the saucepan and set over medium heat. Stir constantly until the mixture thickens enough to create a custard that coats the back of a wooden spoon. Pour through the strainer into the malt powder mixture and stir to combine. Add the roasted barley grains and let steep for 30 minutes. Strain again.
Cover and refrigerate until thoroughly chilled (overnight is best). Freeze in your ice cream maker according to the manufacturer’s instructions.