Buy cookbooks at http://CookbooksPlus.com
Buy cookbooks at
http://CookbooksPlus.com
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Marla Hudgins      

Recipe Categories:

    Chocolate Chip Porter Cake


    Source of Recipe


    Marla

    List of Ingredients




    3/4 cup plus 2 tablespoons salted butter
    2-1/2 cups cake flour
    2 teaspoons baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    3 eggs, separated, at room temperature
    1-1/3 cups sugar
    3 ounces unsweetened Baker's chocolate, melted
    1 cup Porter or other dark beer, flat

    Chocolate Chip and Porter Cake Frosting
    1 pound semisweet real chocolate chips
    2 tablespoons salted butter
    5 tablespoons Porter
    5 tablespoons milk

    Recipe



    To make the cake:
    Preheat the oven to 375 degrees F. Lightly grease two 9-inch cake pans with the 2 tablespoons butter and dust with 1/4 cup of flour. Shake out and discard any excess flour, and set the pans aside. Mix together the remaining 2-1/4 cups flour with the baking powder, baking soda, and salt. Beat the egg whites with 2 tablespoons of the sugar until stiff peaks begin to form. With an electric mixer, cream together the remaining sugar with the 3/4 cup butter until light in texture. One at a time, beat in the egg yolks. Stir in the melted chocolate, the beer, and then gradually beat in the flour mixture. With a rubber spatula, fold in the egg whites. Scrape half the batter into each of the cake pans, and bake in the middle of the oven 30-35 minutes, until a toothpick inserted in the center comes out clean. Remove the pans from the oven and let the cakes cool while you prepare the frosting.

    To make the frosting:
    Soften the chocolate chips and butter in a double boiler. (The chips should be soft, but still hold their shape.) Remove from the heat. Using an electric beater, beat the chocolate and butter until smooth, about 1 minute. Beat in the Porter and milk, one tablespoon at a time, until the mixture is soft and shiny. Remove the cakes from the pans. Frost the layers.

    Yield: 1 two-layer cake


 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |