One of the hottest trends in 2013 is cooking with beer and we got a chance to watch Emily Ellyn, the Retro Rad Chef, give a Baking with Beer cooking demonstration. This was Emily’s second cooking with beer class at Shipyard Brew Pub in Winter Park, FL. In the video, we do a quick interview and Emily talks about her recipes for a Chocolate Hazelnut Porter Cake (recipe below), a Shipyard Applehead Beer Caramel, and a Blueberry Bread (Captain Eli’s Soda Bread).
(click image to enlarge)
Emily Ellyn is the Retro Rad Chef who was a Food Network Star Season 8 Finalist and most recently assisted Sweet by Holly to win Cupcake Wars on Food Network.
Retro Rad Chef Emily was kind enough to share her Chocolate Hazelnut Porter Cake recipe and more of her recipes can be found on her website EmilyEllyn.com
Chocolate Hazelnut Porter Cake
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1 hr 5 min
1 hr 5 min
2 cups sugar
4 ounces unsweetened chocolate
1 stick unsalted butter
1 teaspoon Mannix vanilla extract
1 cup Sea Dog Hazelnut Porter, flat
2 cups all-purpose flour, plus more for dusting the pan
2 teaspoons baking soda
2 teaspoons baking powder
1 t teaspoon sea salt
1 cup milk
1 teaspoon cider vinegar
2 each eggs
Cook the sugar, unsweetened chocolate, vanilla, butter and Hazelnut Porter in a medium sized sauce pan over medium heat. Stir occasionally until all of the ingredients are melted and blended.
Meanwhile, sift together the flour, baking soda, baking powder and salt. In a small bowl, stir together the milk and vinegar.
Remove the Chocolate mixture from heat and allow to cool slightly. When the chocolate in the pan has cooled a bit, whisk in the milk mixture and eggs. In several additions and without over mixing, whisk in the dry ingredients. When the mixture is smooth, and whisk once or twice, to blend.
Dump the batter into the 9” square dish or baking cups and bake on the middle rack until a skewer inserted in the center comes out clean, about 25 to 30 minutes for 9” and 11 to 15 minutes for baking cups. Let the cake cool for 10 minutes, then remove from the pan and cool on a rack. Let cool completely.
Yield: 9” Le Creuset Square or 24 Le Creuset Baking Cups
By Emily Ellyn, Retro Rad Chef, more at http://EmilyEllyn.com
Words and photos by Julius Mayo Jr.
Recipe by Emily Ellyn
Video edit by Thomas Babiarz