Cooking with beer, Grimm Brothers Beer!

Well Grimm Brothers Brewhouse is doing another event, this time to benefit House of Neighborly Service. What makes this event fun is they will be having 5 courses using 5 different Grimm Brothers Brew. You will learn how to create each course. Hear the Grimm Brothers beer story and take home two recipes from the evening. They also plan on having door prizes. It cost $30 per person and the reservations have been limited to 97.

At the time writing this I was told they only have 20 spaces left. To make reservations call 970.635.1985 Wapiti Colorado Pub, located at the Mariana Butte Golf Course. It takes place Weds Nov. 9 from 6 to 10 pm.

Just to get that appetite moving here is a Chocolate Stout cake recipe.

For the Cake, 2 cups stout, 2 cups (4 sticks) unsalted butter, 1 1/2 cups unsweetened cocoa powder, 4 cups all purpose flour, 4 cups sugar, 1 tablespoon baking soda, 1 1/2 teaspoons salt, 4 large eggs, 1 1/3 cups sour cream
For Icing, 2 cups whipping cream, 1 pound bittersweet (not unsweetened) or semisweet chocolate, chopped

Preheat oven to 350°F. Butter three 8-inch round cake pans with 2-inch-high sides. Line with parchment paper. Butter the  paper. Bring 2 cups stout and 2 cups butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.

Whisk flour, sugar, baking soda, and 1 1/2 teaspoons salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter equally among prepared pans. Bake cakes until tester inserted into center of cakes comes out clean, about 35 minutes. Transfer cakes to rack; cool 10 minutes. Turn cakes out onto rack and cool completely.

For icing:
Bring cream to simmer in heavy medium saucepan. Remove from heat. Add chopped chocolate and whisk until melted and smooth. Refrigerate until icing is spreadable, stirring frequently, about 2 hours.

Place 1 cake layer on plate. Spread 2/3 cup icing over. Top with second cake layer. Spread 2/3 cup icing over. Top with third cake layer. Spread remaining icing over top and sides of cake.

This recipe can also be found at


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