This great cake comes from the kitchens of Dartmouth’s Battery Park where they brew one of the main ingredients…stout!
Simmer the stout and butter over medium-low heat. When the butter has melted add the cocoa powder and blend until smooth. Set aside.
Sift flour, sugar, baking soda and salt together into a separate bowl.
Beat sour cream and egg in a stand mixer. Combine chocolate mixture with egg mixture.
Now add the flour mixture to the chocolate and egg mixture, mixing until just combined.
Pour the batter into a prepared (parchment lined / well oiled ) 12 inch (30.5 cm) spring form pan and bake for 20-30 minutes in a preheated 350′ F (177 C).
Test cake with a skewer. If it comes out dry it is done. If it comes out wet, place back in the oven for another 5 – 10 minutes. Let cool on a wire rack before removing from the pan. Slice and serve with ice cream and/or a bit of caramel sauce.
Recipe courtesy of Taste of Nova Scotia which suggests that, when your visiting the Province, you check out their many breweries.
Local Source Guide: Garrison Brewing, Propeller Brewing, Boxing Rock Brewing, Saltbox Brewing, Sober Island Brewing
A Strawberry Pavlova is one of summer’s great desserts! Crisp and snowy on the outside and marshmallow-like on the inside, the topping is lightly sweetened whipped cream and fresh local strawberries. Because the berries are left whole and unsweetened, the flavours are the purest you’ll ever taste, layered with cream and soft meringue. When it […]
Try these oatcakes from Cape Breton…they are fabulous with good Canadian cheese.
Maple sugar-making was an important social activity for the indigenous peoples. Families and small groups gathered in temporary camps in early March, staying for about a month in order to make their yearly supply. Diagonal cuts were made in the base of the sugar maple trees (Acer saccharum) with an axe and the sap that […]
Great brownies depend upon wonderful ingredients. High quality chocolate, sweet butter, lots of vanilla and tons of love.
