Because God loves us and wants us to be happy, the people at Upland Brewing figured out that making chocolate cake with porter beer was the best idea since Food. Here's how to put this thing together so
(makes 1 cake)
8 oz-fl – Bad Elmer’s Porter
8 oz (2 Sticks) – Butter
3/4 c. – Cocoa powder
1/2 tbl – Baking Soda
1/2 tbl – Baking Powder
2 c. – Flour
2 c. – Sugar
1/2 tbl – Kosher Salt
.65 c. (10.4 tbl) – Sour Cream
2 c. – Sugar
1.5 sticks – Butter
1 c. – Heavy cream
8 oz – Bitter Or Semi Sweet Chocolate Chopped
1/8 c. – Light Corn Syrup
1.5 oz – Unsalted Butter
1 c. – Heavy Whipping Cream
• Preheat conventional oven to 350.
• Rub three 9in cake pans with butter and line the bottom of the pans with parchment (cut out a circle of parchment paper to fit inside the pan).
• Butter the paper. Bring the butter from the recipe to a simmer with the porter.
• Cook until it is all melted together, whisk the cocoa into the liquid and mix it until smooth.
• In a large bowl whisk the flour, sugar, baking soda, baking powder, and salt. In another bowl whisk the eggs and sour cream until smooth.
• Add the beer-butter to the egg mix, whisk to incorporate.
• Fold the dry mix into the wet mixture with a rubber spatula until there are no lumps of flour, but DO NOT over mix or use a whisk as this will develop gluten structures and make the cake bread.
• Transfer the batter to the hotel pan and bake until it passes the “toothpick test” (approx. 50 minutes).
• Allow the cake to cool at room temp then remove it from the pan. Cut each cake in half horizontally.
• Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.
• Once sugar is completely melted, immediately add the butter.
• Stir the butter into the caramel until it is completely melte, about 2-3 minutes.
• Very slowly, drizzle in 2 cups of heavy cream while stirring.
• Allow mixture to boil for 1 minute.
• Remove from heat and transfer to a bowl to cool before using.
• Place 16 oz of chopped chocolate in a bowl with the corn syrup and 3 ounces of butter.
• Heat cream until it just begins to boil.
• Remove from heat and pour over the chocolate. Let stand for one minute, then stir until smooth.
• Let sit until room temperature.
• Cut cake in half horizontally, using a serrated bread knife.
• Set the cake layer on a cake plate.
• Spread carmel on the first layer top with toasted walnuts.
• Pipe chocolate icing around the edge to prevent carmel from running out.
• Set another layer on top.
• Repeat, using the carmel and walnuts on every layer, including the top.
• Ice the sides with chocolate icing.
• Pipe a decorative border encircling the carmel on the top.