You can use 100% almond flour in this recipe for a gluten free version, it’s phenomenal!
4 ounces cocoa
2 ounces unsweetened chocolate
12.8 ounces (1 bottle) BBC bourbon barrel stout or stout of your choice
3.5 ounces all purpose flour
3.5 ounces almond flour
1 tsp kosher salt
15 ounces sugar
1 1/2 tsp baking soda
1/2 tsp baking powder
2 eggs
4 ounces peanut or safflower oil
1 Tbsp vanilla
8 ounces buttermilk (use coconut milk for lactose free)
Method
- Preheat the oven to 350° and line the cup cake pans with papers.
- In a small pot, bring the stout to a simmer. Then shut off the heat and add in the cocoa and chocolate, whisking into a thick paste. Set aside to cool.
- Sift together the two flours, also setting aside.
- In a large bowl, combine the sugar, salt, baking soda, baking powder, and eggs. Using a hand/stand mixer fitted with the whisk attachment, whip on medium high speed for 5 minutes. Turn the speed down to medium and slowly drizzle in the oil followed by the vanilla.
- With the mixer still running, add in the chocolate paste a few spoonfulls at a time. Then, turn it down to low and add the dry ingredients all at once. Mix until just combined, then stir in the buttermilk.
- Divide the batter evenly between cupcakes pans and bake for 15 minutes or so, until puffed but still glossy on top.
- Cool thoroughly before applying buttercream, or you’ll have a serious mess on your hands! Top these with a Meyer Lemon and Beet Buttercream using Swiss buttercream as a base, but you can use whatever you like.
For an added crunch, garnish with a few shards of Coffee Bean Brittle.
http://bravetart.com/recipes/ChocolateAlmondStoutCake