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recipe courtesy of Wendy Littlefield and Lynn Hathaway of the 1819 House
Just outside Cooperstown off Route 28, the main drag to the Oneonta, a college town, there is a lovely country estate built in 1819 where Lynn established a restaurant. This is his super duper dessert, which while first created for the Great Beer Deserves Great Food series, quickly became a go to dessert at home.
For The Cake:
8 | ounces (2 sticks) unsalted butter, room temperature |
1 | cup St. Amand beer |
2/3 | cup cocoa powder (Dutch Process), plus an additional ¼ cup to dust the baking pans |
1 | cup granulated sugar |
1 | teaspoon kosher salt |
2 | cups all-purpose flour |
1 ¼ | teaspoons baking soda |
2 | large eggs |
½ | cup Sour Cream |
For The Glaze
1 | pound Bittersweet Chocolate |
1 | cup Heavy Cream |
2 | 0unces Butter |
Preheat oven to 350 degrees F. Lightly dust 12-cup tube or bunt pan with cocoa powder. In a heavy saucepan, heat butter, beer, cocoa powder, and sugar until butter melts. Let cool. Sift dry ingredients together.
Add the beer mixture, beat thoroughly for 1 minute on medium speed. Add the eggs and sour cream and beat for 2 minutes on medium speed.
Pour batter into prepared pan, bake 40-50 minutes or until tester comes out clean. Cool on wire rack 10 minutes, remove from pan, cool completely. Glaze and serve at room temperature.
Chocolate Glaze Prep:
Over a double boiler slowly melt chocolate. Stir in scalded cream, stir until smooth. Add butter, stir until completely blended.
This rich fudgy cake is very rich and best served with a scoop of vanilla ice cream or something light to cut the richness of the fudge.
15 minutes prep time, 50 minutes bake time
This sophisticated chocolate cake is always a hit at parties or anywhere good food is being served. It is a little rich for children, even my daughter could only stomach a small piece.
Printed from: https://thenaptimechef.com/2013/01/st-amand-chocolate-cream-cake-for-vanberg-dewulfs-coast-to-coast-toast-naptime-entertaining/