I think I want my next cookbook to be The Chocolate Stout Cookbook.
It really is my favorite beer to cook with. Not just for the Christmas Cookie of all Christmas Cookies, it’s also awesome for braising meat with.
And even in the dead of summer, in the middle of the Mojave Desert, I’d still drink me some dark beer. In fact, if I could stock my fridge with System of a Stout, I don’t think I’d ever leave my house.
If this is your first time to my little corner of the internet, and you are still a bit skeptical about adding beer to your food, I beg of you to try a chocolate dessert recipe with beer. I’d really like to take credit for cakes and cookies having a beautiful depth, a richness without being overly dense and a slight puff without being dry, but we owe it all to the stout.
Here are my notes about amending your favorite chocolate dessert recipe with stout:
Replace about 1/2 the liquid with beer.
Up the fat content (an extra egg yolk, a tbs or two of oil) if you replace a liquid, like milk or cream, that has fat in it
Up the sugar a bit (about 1 tbs per 1/4 cup beer, more if you are using an extra bitter stout)
That’s about it. Hope your next chocolate cake will include a dark beer, even if it is from a box (especially if it’s from a box).