WDW Recipe Challenge: Sam Adams Chocolate Cream Stout Cake

The winner of our latest WDW Recipe Challenge poll was the Sam Adams Chocolate Cream Stout Cake from the EPCOT Food & Wine Festival (2005), which was served in the UK pavillion. I never tasted the original, but I can tell you that my version came out pretty darn delicious. There was one snag, however - my grocery store didn't carry the Sam Adams Cream Stout the recipe calls for. I decided to take the authenticness of the cake one step further and substitute the Boston-based Sam Adams beer for some straight-up Irish Guinness Stout. And the cake still came out awesome (and Irish!).


Ingredients:
4 TB butter
1/2 cup brown sugar
1 egg
1 egg yolk
1 cup all-purpose flour
1/4 tsp baking soda
1 tsp baking powder
1/2 cup Samuel Adams Cream Stout
4 TB cocoa powder


Optional (but why wouldn't you?)
Whipped cream
Chocolate sauce

Let's get crackin!
1. Butter an 8-inch cake pan with 2 tablespoons of the butter and pre-heat the oven to 350 degrees F.

2. Cream the remaining butter and sugar together until light and fluffy. Gradually beat in the egg and the egg yolk.



This looks disgusting, I know. It gets better - I promise.

3. Sift the flour, baking soda and baking powder into a separate bowl.

4. Stir the Samuel Adams Cream Stout (or Guinness) into the cocoa.



Some Guinness for the recipe, some for me ....


5. Alternately fold the flour and beer mixture into the butter and sugar mixture.



Note: This batter is awesome. Try not to eat it all before you get around to cooking it.

6. Spoon the batter into the prepared pan and bake for approximately 30-35 minutes, or until firm to the touch.



7. Allow to cool in the pan for 5 minutes before turning the cake onto a wire rack.



Ta-da!

8. Leave the cake to completely cool before slicing.