John Berry’s Receipe Day 8b

Mill St. Coffee Porter Chocolate Cake (Makes 12-16 servings)

1 cup Mill St. Coffee Porter

1 cup butter

1 cup unsweetened cocoa powder

2 cups sugar

1 3/4 cups all purpose flour

1 tsp baking soda

1/2 tsp salt

2 eggs

3/4 cups sour cream


Preheat oven to 350 F.  Grease 10-cup Bundt pan very well.  In a large saucepan, bring porter and butter to a simmer over medium heat.  Simmer until butter melts, stirring occasionally.  Remove from heat.  Add cocoa; whisk until smooth.  Cool to room temperature.  Next, in a large bowl, whisk together sugar, flour, baking soda and salt.  In another bowl, whisk together eggs and sour cream; whisk in cooled porter mixture until well blended.  Pour egg-porter mixture over flour mixture.  Using wooden spoon, stir just until blended.  Pour into prepared cake pan.  Now, Bake in centre of oven for 50 minutes or until tester inserted in centre comes out clean.  Cool in pan on wire rack 30 minutes.  Gently unmold onto rack.  Cool to room temperature.