Enjoy this booze infused chocolate cake for one. (The Umstead Hotel and Spa’s (Cary, N.C.) Pastry Chef Evan Sheridan and Spa Director Carolyn Doe)
April marks North Carolina Beer Month, and the perfect time to put those brews to creative use. To celebrate the month of malts, The Umstead Hotel and Spa’s (Cary, N.C.) Pastry Chef Evan Sheridan and Spa Director Carolyn Doe have whipped up booze-infused Cashew Chocolate Cake that is warm and rich.
- 3 Ounce Butter
- 1/4 Cup Light Brown Sugar
- 1/4 Cup Sugar
- 2 Large Eggs
- 1/2 Cup People's Porter
- 1 Teaspoon Vanilla Extract
- 1/4 Cup Cocoa Powder
- 1/3 Cup Cake Flour
- 1 Teaspoon Baking Powder
- 1 Teaspoon Salt
- 1 Cup Toasted Salted Cashews (chopped)
- Vanilla Ice Cream (store bought)
Cream the Butter and Sugars together on medium speed (do not paddle too fast or the cake will fall after it is baked), scraping down the bowl.
Slowly add in the eggs one at a time, making sure to fully incorporate each egg before adding another.
Add in the People’s Porter and mix.
Scrape down the bowl again.
Sift the dry ingredients together and mix until incorporated. Do not over mix.
Add in chopped roasted cashews and finish. Scoop the cake batter into muffin tins and bake at 350 degrees F for approximately 20-30 minutes, or until a toothpick comes out clean after inserted. Finish with whipped cream, toasted cashews, and vanilla ice cream.