0 Ratings
1 cup red cocoa powder
1 tbsp red cocoa powder
400 ml Gahan Oatmeal Stout
2 cup granulated sugar
2 cup oat flour
3 tsp baking soda
0.5 cup sour cream
3 large PEI eggs
1 tbsp vanilla
Preheat oven to 350 degrees Celsius. Prepare a 9" spring-form or removable bottom pan by buttering and dusting with cocoa powder, 1 tablespoon each. Try to get a good amount of butter in the seam to prevent leakage. Place the pan on a baking sheet and set aside.
In a large saucepan heat the stout and remaining butter on medium until melted. Whisk in the cocoa, sugar, and baking soda. Remove from heat and set aside.
In a medium bowl, whisk together eggs, vanilla, and sour cream, then stir into the beer mixture.
Last, add the oat flour 1/2 a cup at a time and mix until incorporated. Pour the batter into the pan with the baking sheet underneath. The batter is very runny and some may escape.
Bake for 1hr, until the cake comes away from the sides of the pan.
Cool for 15 minutes and remove from the pan. Dust with icing sugar or leave naked, and serve with coffee or with stout for a rich after dinner treat.
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