Spiced Chocolate Cakes
Firstly, who doesn’t love beer and who doesn’t love chocolate (seriously, I want names!)? You don’t often see them paired together, but when you do the result is magical. For that perfect cozy winter evening, enjoy one of these little numbers and a Big Rock Winter Spice Ale (find it here)….. we’ll leave the debate of whether or not to share up to you.
3 oz bittersweet chocolate, chopped
½ cup cocoa powder, plus more for dusting
¾ cup hot coffee
¾ cup flour
¾ cup sugar
½ tsp salt
1/2 tsp baking soda
6 tbs canola oil
2 tsp white vinegar
1 tsp vanilla
½ tsp cinnamon
½ tsp cloves
½ tsp nutmeg
Butter, for greasing ramekins
Icing sugar, for dusting
Preheat the oven to 375F. Grease 8 ramekins with butter and then coat with a light layer of cocoa powder. Set aside.
In a large bowl, mix the bittersweet chocolate, cocoa powder and hot coffee. Let the mixture sit for a minute and then whisk until smooth. Cool in the fridge for 15-20 mins. Whisk in the oil, eggs, vinegar and vanilla once chocolate mixture is completely cool. Add in the salt, baking soda and spices, whisk to incorporate. Add in the sugar and flour,
whisk until smooth. Divide the batter among the 8 ramekins.
Bake until a toothpick comes out clean, about 15-18 mins. Cool on a rack until you are able to handle the ramekins. Flip each cake out onto a plate and dust with icing sugar.
Makes 8 cakes.
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