Coffee Milk Stout Custard Cake

Coffee Milk Stout Custard Cake is one of a kind dessert. The top layer has the look and texture of a brownie, the inside has the mouthfeel of a moist cake and the bottom is rich and creamy, much like a thick custard or pudding. With the different choices of beers available, the flavor combinations are endless.

This version uses Stone’s Coffee Milk Stout as a foundation element of the cake.  The nice coffee | espresso notes melded with the hints of chocolate, while the extra lactose (milk sugar) round out any astringent elements from the roasted grains in the malt bill.

Serves: 9–16 people

Adapted from BeerAdvocate Magazine: Cuisine à la Bière | Dec 2014 | Issue #95

Coffee Milk Stout Custard Cake

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This Coffee Milk Stout Custard Cake recipe has the layered texture of a brownie, moist cake and custard all in one dessert.

• CourseDessert
• CuisineBeer Cuisine
• Cooking Beer StyleAmerican Stout, Sweet | Milk Stout
• Pairing Beer StyleAmerican Imperial Stout, American Porter, American Stout, Sweet | Milk Stout
• SeasonalFall Seasonal, Spring Seasonal, Summer Seasonal, Winter Seasonal, Year Around Seasonal
• Food SectionCake, Chocolate, Coffee, Custard, Dairy
• Cooking MethodBaking with Beer
• BreweryBeer Advocate, Maui Brewing Co., Stone Brewing
• KeywordCooking with Beer

Servings	Prep Time
16 guests	15 minute

Cook Time	Passive Time
60 minute	2 hour

Servings Prep Time 16 guests 15 minute

Cook Time Passive Time 60 minute 2 hour

Coffee Milk Stout Custard Cake Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe This Coffee Milk Stout Custard Cake recipe has the layered texture of a brownie, moist cake and custard all in one dessert. CourseDessert CuisineBeer Cuisine Cooking Beer StyleAmerican Stout, Sweet | Milk Stout Pairing Beer StyleAmerican Imperial Stout, American Porter, American Stout, Sweet | Milk Stout SeasonalFall Seasonal, Spring Seasonal, Summer Seasonal, Winter Seasonal, Year Around Seasonal Food SectionCake, Chocolate, Coffee, Custard, Dairy Cooking MethodBaking with Beer BreweryBeer Advocate, Maui Brewing Co., Stone Brewing KeywordCooking with Beer Servings Prep Time 16 guests 15 minute Cook Time Passive Time 60 minute 2 hour Servings Prep Time 16 guests 15 minute Cook Time Passive Time 60 minute 2 hour

Ingredients

• 4 ounce butter, unsalted preferably European style, at room temperature
• 12 ounce Coffee Milk Stout, such as Stone Coffee Milk Stout, Stone Xocoveza or other Coffee Stout | Milk Stout
• 1 cup half & half, preferably organic
• 1 cup flour, all-purpose
• 1/2 cup cocoa powder, such as
• 1/2 teaspoon salt, kosher
• 4 each eggs, extra large at room temperature, seperated
• 1/4 teaspoon vinegar, malt
• 10 ounce sugar, powdered or confectioners, sifted, about 1 3/4 cup, plus extra for garnish
• 1 teaspoon vanilla extract preferably Bourbon based

Servings: guests

Units:MetricUS Imperial

Instructions

• Evenly coat the inside of a square, 8-by-8-inch cake pan with a non-stick spray or, using a paper towel, grease with a tablespoon of butter. Set aside. Preheat oven to 325°F | 163°C. Do not use a convection setting.
• Place a medium-sized pot on low heat and add the half & half, butter and the Stone Coffee Milk Stout (or Chocolate Stout, Coconut Porter, or barrel-aged Imperial Stout depending on the flavors you’d like and the beers available to you). Let the ingredients slowly warm, allowing the butter to melt. Remove from heat when the temperature reaches about 110°F | 43°C.

  
• In a bowl, add the flour, cocoa powder and salt; whisk together until the flour mixture is an even chocolate color.
• If you have a copper bowl, use this to get more air volume into your egg whites.

  
• Set two more bowls onto the counter, separating the egg whites into one and the yolks into the other. Add the malt vinegar to the egg whites.

  
• Whisk the egg whites to stiff peak stage.

  
• Add the powdered sugar and bourbon vanilla extract to the egg yolks in the second bowl. It’s important to weigh the powdered sugar, as the volume of the sugar will vary if it is measured by scooping the sugar in measuring cups. Whisk until the mixture turns a soft, pale yellow color.
• Pour the flour mixture over the egg yolk | sugar mixture and whisk to combine. Slowly add the beer | half & half | butter mixture and whisk to create a thin batter. Keep whisking until the flour is completely incorporated and no lumps remain—this is not like pancake batter. Next, set the whisk aside and add a third of the beaten egg whites. Using a spatula, fold them into the batter to lighten it and make the remaining whites easier to fold into the batter. This will preserve little bubbles of air in the finished batter. Add the next third of the whites and be more gentle as you fold them in. Fold in the final third of the egg whites until the batter has no white streaks.

  
• Pour the finished batter into the prepared cake pan and place in the center of the oven. Bake for 55 – 60 minutes, or until the center reaches 190°F | 88°C. As this cake is also custardy, the center will be soft and won’t fully set like a traditional cake. It should be Jello-like, not runny. Remove the cake from the oven and cool on a rack for one hour. Refrigerate for a few more hours to allow it to fully set before cutting.
• When ready to serve, lightly dust the top of the cake with a layer of powdered sugar. Using a sharp knife warmed under hot tap water and wiped clean, cut it into thirds or fourths in each direction, creating 9 – 16 squares. This cake is very rich; a little goes a long way. Using a spatula, serve it on small dessert plates and garnish with whipped cream (ideally flavored with vanilla, bourbon, rum, or sweetened with malt syrup).

Recipe Notes

Recipe Variation:

• To create more of a Mexican chocolate | mocha flavored dessert, switch the beer to Stone Xocoveza.
• To bring the flavors of the Hawaiian Islands to your dessert, which the brew to Maui Brewing Co. Coconut Hiwa Porter, and subsitute 1/2 of the half & half with coconut cream.