Dark beers don’t get much darker than Old Rasputin Russian Imperial Stout from North Coast Brewing Co. in Fort Bragg, Calif. The jet-black elixir is rich and roasty with a dense, tan head, and packs a punch at 9% ABV. It’s developed a cult following well beyond Mendocino County, magnetizing beer aficionados with a power appropriate to its namesake, Russian mystic Grigori Rasputin.
This recipe for an Old Rasputin chocolate cake was developed by Sheila Martins, the brewery’s vice president of administration and operations. Sheila happens to be married to North Coast’s brewmaster, Chuck Martins, in a sweet culinary arrangement — she loves to bake, he loves to cook. The cake is offered as a seasonal dessert at the brewery’s pub, where it is often topped with powdered sugar. For a more decadent option, Martins has included instructions for a ganache drizzle.
Old Rasputin Chocolate cake
Yield: Serves 10-12
INGREDIENTS
For the cake:
2 cups granulated sugar
1 plus 3/4 cups all-purpose flour
3/4 cup Dutch process cocoa
1 teaspoon salt
1 teaspoon baking powder
2 teaspoons baking soda
1 cup sour cream
1 cup Old Rasputin Russian Imperial Stout
1/2 cup vegetable oil
2 eggs
1 teaspoon vanilla
1 cup mini chocolate chips (optional)
For the ganache glaze:
3/4 cups heavy whipping cream
1 cup semi-sweet, chopped chocolate
DIRECTIONS
This recipe for an Old Rasputin chocolate cake was developed by Sheila Martins of North Coast Brewing Co. in Fort Bragg, Calif. (Courtesy of Mark Ruedrich/North Coast Brewing Co.)Preheat the oven to 350 degrees. Butter a standard Bundt pan and dust with cocoa powder. In a bowl, sift together sugar, flour, cocoa powder, salt, baking powder and baking soda and set aside.
In the bowl of an electric mixer combine eggs, sour cream, Old Rasputin, vegetable oil and vanilla and mix to combine. Gradually stir in the dry ingredients until well combined. Mix at medium speed for 4 minutes. Stir in optional chocolate chips until well-combined.
Pour batter into the Bundt pan and bake for 45 minutes or until a cake tester comes out clean. Allow to cool to room temperature on a wire rack. Invert cake on a plate, and get ready to finish it.
The cake can be finished in a variety of ways. A dusting of powdered sugar is always nice, but a drizzle of chocolate ganache is also welcome.
For the ganache:
In a saucepan over medium/low heat, add cream and bring to a low simmer. Reduce heat to low and add the chocolate chips and whisk just until chips are melted. Continue whisking until mixture is shiny and smooth. Let cool for 15-20 minutes, then drizzle ganache over the cake.
— Courtesy of Sheila Martins of North Coast Brewing Co.; for more beer-based recipes visit northcoastbrewing.com
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