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Temptress Chocolate Cake

Course: Dessert | Beer Style: Milk Stout

Temptress Chocolate Cake

Bake this decadent chocolate cake using Lakewood Brewing Co.'s Temptress Imperial Milk Stout or your favorite milk stout.

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Prep Time: 20 minutes

Ingredients

  • 1 ¾ cups all-purpose flour
  • 2 cups sugar
  • ¾ cup cocoa
  • 1 ½ tsp baking soda
  • 1 ½ tsp baking powder
  • 1 tsp salt
  • 2 eggs
  • 1 cup milk
  • ½ cup canola oil
  • 2 tsp vanilla
  • 1 cup of Lakewood Temptress Imperial Milk Stout

Directions

  1. To make Temptress chocolate cake, mix all dry ingredients in large mixing bowl.
  2. Add remaining ingredients except beer. Beat at medium speed until combined.
  3. Use a rubber spatula to stir in Lakewood Brewing Co.'s  Temptress Imperial Milk Stout (batter will be thin).
  4. Split batter between two 9-inch cake pans.
  5. Bake at 350°F for about 20-30 minutes, depending on your oven. (Until toothpick inserted in the center comes out clean).
  6. Cool for 10-15 minutes in pans on wire rack. Then remove from layer pans and cool completely.
  7. Generously apply your favorite icing between the layers and on top. Enjoy!
  8. Tip: To make it simple to remove the cake from the pans, butter the bottom of the pans and press a piece of parchment paper cut to fit down on top of the butter. You can also butter the sides of the pan and dust them with flour.

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Spent Grain Granola Recipe

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Spent Grain Granola

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The first time I made spent grain granola was in County Cork, Ireland, three months into a cooking program on a 100-acre working farm. A friend of mine was a brewer from New Zealand, and we spent most of American Thanksgiving homebrewing a dry-hopped pale ale with elderflower in an Irish cottage surrounded by cows. This was my third time homebrewing: the beer wasn’t bad, but it wasn’t great. What was a standout was the toasty, chewy granola we made from the spent grain, baked with warming spices, dried fruit and dark maple syrup. We ate the granola with yogurt from the Jersey cows nearby, yogurt so fatty and tart the cream stuck to the lid in a cap of pale yellow. That granola was an extension of the first core tenet I learned in cooking and in farming: waste not.

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