When it comes to Father’s Day, most folks will no doubt fete their dad with prime rib, a massive T-bone or a double-decker cheeseburger.
Not me.
When I think of my late dad, it’s chocolate that comes to mind first and foremost.
I don’t know if my dad thought that life was a box of chocolates a la Forrest Gump. But he surely thought that life was immeasurably better with any kind of chocolate in it.
So, when I spied this recipe for “Chocolate Stout Rosemary Cake,” I thought of him immediately.
No doubt like my husband, he might have turned quizzical over the addition of rosemary in a cake.
But like my husband after one taste, he would have been won over by the addition of this woodsy herb that stars in the thick, cream cheese frosting that lavishly frosts the top of this sour cream- and Guinness-infused chocolate cake.
Trust me, you’ll fall for this cake in a heartbeat, too.
This fabulous recipe is from “Cake From Lucie” (Clarkson Potter).
It was written by Lucie Franc De Ferriere, a French-born, self-taught baker who owns the popular From Lucie in New York City’s East Village. She grew up baking with her mother at the family’s farm and bed-and-breakfast in Southern France.
This book is filled with cake recipes for every craving and occasion in flavor combinations that are absolutely enticing. The tantalizing treats include: “Brown Sugar Banana Goat Cheese Black Pepper Cake,” “Brown Butter Bay Leaf Mascarpone Tahini Cake,” and “Pistachio Prosecco Cherry Tiered Cake,” along with individual sweets such as “Salted Dark Chocolate Chip Cookies” and “Rose Raspberry Sandwich Biscuits.”
This particular cake recipe is actually from Franc De Ferriere’s mother, who counts it as a bestseller at her tearoom in France.
You won’t see the rosemary in this cake, but you will sure taste it. That’s because its needles are added to melted butter to infuse, then strained out. That flavored butter is then refrigerated to firm back up before it’s used in the frosting. The rosemary butter recipe will make more than you will need for this cake. Save the extra in the fridge or freezer to use later on grilled bread or to dollop over steak or to stuff underneath the skin of a chicken before roasting.
This cake bakes up especially fudgy in texture, thanks to the sour cream and butter that enrich it, Dutch-process cocoa powder that gives it a deep dark chocolate taste, and the Guinness that not only adds more chocolate flavor with a hint of caramel, but gives it a nice moistness.
The batter will fill an 8-inch round pan nearly to the top. I was antsy that it might overflow, so I placed a rimmed baking sheet underneath before sliding it into the oven. But I needn’t have worried, as the batter rose but never high enough to cascade over the top.
After baking, let the cake cool for 30 minutes before inverting onto a rack, then flipping it again onto a serving platter.
To make the frosting, whip the rosemary-infused butter with a couple tablespoons of unsalted butter and powdered sugar. Add in a load of cream cheese, and whip well, before adding a pinch of salt. Cover and refrigerate the frosting for at least 1 hour to firm up.
When ready, spoon all that thick frosting on top of the cake, and spread to cover. Dust with cocoa powder for one final flourish.
The frosting has the most luscious body. It sports a subtle tang along with the beguiling notes of pine and camphor for the merest savory edge. The rosemary is not overpowering, but instead really shines against the decadence of the chocolate.
Nope, this isn’t your typical chocolate cake.
It’s special. And an utter standout.
Chocolate Stout Rosemary Cake
(Makes one 8-inch cake)
For the chocolate stout cake:
Canola oil spray or canola oil, for the pan
1 3/4 cups (245 grams) all-purpose flour
1 3/4 teaspoons baking soda
1/2 cup (120 grams) sour cream, at room temperature
2 large eggs, at room temperature
1 tablespoon vanilla extract
3/4 cup (180 milliliters) Irish stout, such as Guinness
1 stick plus 6 tablespoons (198 grams) unsalted butter, at room temperature and cut into small pieces
1 1/2 cups plus 1 tablespoon (315 grams) granulated sugar
3/4 cup (60 grams) unsweetened Dutch-process cocoa powder, sifted, plus more (optional) for dusting
For the rosemary fromage frais buttercream:
1/4 cup (55 grams) Rosemary-Infused Butter (recipe below), at room temperature and cut into little pieces
2 tablespoons unsalted butter, at room temperature and cut into small pieces
1 1/2 cups plus 3 tablespoons (200 grams) powdered sugar, sifted
1 1/3 cups (300 grams) fromage frais (French cream cheese) or cream cheese, at room temperature and cut into small pieces
1/8 teaspoon fine sea salt
For the chocolate stout cake: Set a rack in the middle of the oven and preheat to 350°F (180°C). Spray or brush the sides of an 8-inch round cake pan with canola oil, then line the bottom with parchment paper.
Sift the flour and baking soda into a medium bowl.
In another medium bowl, whisk together the sour cream, eggs, and vanilla.
In a large saucepan, combine the stout and butter and warm over medium heat until the utter is completely melted. Remove from the heat, then whisk in the granulated sugar and cocoa powder until fully incorporated. Add to the sour cream mixture and whisk until fully incorporated. The batter should be dark in color and very thin. Whisk in the flour mixture just until there are no clumps of flour. Pour the cake batter into the prepared pan, smoothing the top.
Bake until the cake springs back when lightly pressed and a skewer inserted in the center comes out clean, 50 minutes to 1 hour.
Let the cake cool in the pan on a wire rack for 30 minutes. Carefully run a small offset spatula between the edges of the pan and the cake, then flip the pan onto the rack and tap it to make sure the cake is released. Remove the parchment paper. Use a second rack or a plate to flip the cake so it’s right-side up on the rack. Let cool completely.
For the rosemary fromage frais buttercream: In a stand mixer fitted with the paddle, beat the rosemary-infused butter and unsalted butter on medium-high speed until lighter in color and slightly voluminous, about 2 minutes. Scrape down the bottom and sides of the bowl, then add half of the powdered sugar and beat on medium-low speed until mostly incorporated. Scrape the bowl again, then add the remaining powdered sugar and beat on medium-low speed until fully incorporated — the mixture will be quite firm. Scrape the bowl, then add the fromage frais in four batches, beating on medium speed and scraping the bowl before each addition, until smooth and uniform. Add the salt and beat on high speed until very fluffy, about 1 minute. The buttercream will be very soft. Cover and refrigerate for at least 1 hour to firm up the buttercream and give it more structure.
Place the cake flat-side down on a cake plate or stand. Using a rubber spatula, put a large dollop of the buttercream on top of the cake. Use a small offset spatula to spread the buttercream on top of the cake, then use the tip of the spatula to create some swooshes and texture on top. Dust with cocoa powder, if desired. The cake keeps covered in the refrigerator for up to 3 days. Remove the cake 1 to 2 hours before serving, so the buttercream has time to soften.
Rosemary-Infused Butter
(Makes 2/3 cup)
1 stick plus 4 tablespoons (168 grams) unsalted butter
1/4 cup (6 grams) fresh rosemary needles, roughly chopped
In a small saucepan, melt the butter over medium-low heat. Remove from the heat, stir in the rosemary, cover, and let stand for 30 minutes.
Pour through a fine-mesh sieve set over a medium bowl, pressing on the rosemary to extract as much flavor as possible (discard the rosemary). Cover and refrigerate, stirring every 20 minutes, until the butter starts to firm up, about 1 hour, then leave it alone to chill completely, for at least 1 hour and up to 1 week. The butter can also be well wrapped and frozen for up to 2 months, thaw in the refrigerator overnight.
From “Cake From Lucie” by Lucie Franc De Ferriere
More Recipes Featuring Guinness: Guinness Brownies
