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Yeti Cake

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Yeti cakeSo, about that cake I made for my birthday. It was the best cake I’ve ever had in my life. At least I’m pretty sure it was. I can’t recall a cake I’ve ever had that was better than this one.

I followed this recipe for Chocolate Stout Cake pretty much exactly (I did not use Dutch-process cocoa powder because I was too lazy to make a trip just to get it and made my usual altitude adjustments, which here mean decreasing sugar to 1 1/2 cups and decreasing baking soda to 1 1/8 teaspoons). I generously buttered a nonstick bundt pan and sprinkled it with cocoa powder. After the cake cooled for a while, I picked up the pan and shook it, kind of vertically? Does that make sense? When I felt the cake move and heard it “thunk,” I could tell it wasn’t going to stick. I kept it in the pan, tightly covered with tin foil, overnight and frosted it the next day.

The most important thing about what I did is as follows: I used really good stout (as I mentioned the other day, Oak Aged Yeti Imperial Stout (if you get a bomber of this, there’s enough for the cake and for the baker to drink some and share with a friend)). I highly recommend using a very good, very strong stout. Even with this super-rich beer, the stout flavor was pretty subtle.

This cake was even better than the fancy chocolate cake I made one time that required like $40 worth of chocolate. It’s moist and delicious without being so rich that you feel like you’re going to explode after eating it. Ben and I liked it so much I’m making it again to bring to our Christmas festivities tomorrow. Mmmmm, Yeti cake.

Written by Tracy

December 24th, 2011 at 5:03 pm

Posted in and life,Food

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