Stout cake with tequila ganache
and tobacco smoked sea salt

by Caitlin Freeman, Head Pastry Chef of Blue Bottle Coffee

Stout Cake
8 tablespoons (1 stick) unsalted butter
¾ cup sugar
½ cup brown sugar
1 ¼ teaspoons sea salt
1 teaspoon orange zest
½ cup unsulfured molasses
2 eggs
2 ¼ cup all purpose flour
1 ¼ teaspoons baking soda
¾ cup stout beer
Stand mixer

Preheat oven to 350℉. Butter and flour a 10” bundt pan. Sift flour and baking soda. In the bowl of a mixer fitted with the paddle attachment, beat butter on low speed until smooth for about 45-60 seconds. Add sugars and salt in a slow, steady stream. Mix on low until well combined. Scrape down bowl and increase speed to medium. Mix until light and fluffy for about 4 to 5 minutes. Add molasses, and mix until thoroughly incorporated. Whisk eggs for about 10 seconds until frothy. While still on medium speed, slowly add half of the eggs to the butter and sugar in a slow steady stream. Scrape down sides of bowl. Repeat with remaining eggs. Scrape down sides of bowl. Decrease speed to low, and alternate adding the flour and beer in three batches, beginning and ending with the flour. Mix just until combined. Remove bowl from stand mixer. With a rubber spatula, ensure the mix is well incorporated. Pour into pan. Bake for 40 minutes. Cake is ready when a skewer inserted in the center comes out clean. De-pan cake after 10 minutes. Let cool.

Tequila Ganache
2/3 cup cream
1 cup dark chocolate, chopped
3 tablespoons tequila
immersion blender

Heat cream on medium low to just before boiling. Stir constantly to avoid scorching. Pour hot cream over chocolate. Using rubber spatula, mix until mostly melted. Add tequila. Emulsify using immersion blender. Let cool at room temperature for 15 minutes. Pour over completely cooled cake.

Tobacco smoked salt
¼ cup flaky sea salt (such as Maldon)
2 tablespoons loose tobacco
Stovetop smoker

Fold a 10”x10” piece of cheesecloth into quarters. Following instructions to set up stovetop smoker, use tobacco in place of the wood chips. Place sea salt in center of cheesecloth and arrange in stovetop smoker. Following instructions on your smoker, smoke salt for 10 minutes. Top cake with smoked sea salt.

Eat with your hands.

Photography by Clay McLachlan

MICHAEL DOUGLAS, Trangressions, Modern Art Desserts, for Blue Bottle Coffee Company. Photo by Clay McLachlan/ Social Media: @claymclachlan

© 2017 Brutal