Perfect harmony of chocolate, beer and cannabutter.
Chocolate. Beer. Cannabutter. While all of these three things are great on their own, as this recipe proves, they’re absolutely better together. These three ingredients come together in delicious harmony to create the flavor sensation that is cannabis chocolate stout cake with chocolate ganache icing.
While this cake is made with an assertive quarter-cup of cannabutter, the rich chocolate and malty beer flavors keep it from tasting too much like weed. It’s a genuinely tasty and highly decadent way to celebrate St. Patrick’s Day, but let’s be honest: you’ll love eating this cake any day time of year.
Cannabis chocolate stout cake
For the cake
- 1 (12-ounce) bottle stout beer (or, use 12 ounces from a bigger bottle and drink the rest, yo)
- ½ cup light brown sugar, packed
- ¼ teaspoon salt
- 1/4 cup cannabutter* (regular cannabutter or vegan cannabutter is fine, too)
- ¼ cup butter
- 4 bars (3.5 ounces each) 70 percent cacao bittersweet chocolate, coarsely chopped
- 6 eggs, at room temperature
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For the topping
- 1 bar (3.5 ounces) 70 percent cacao bittersweet chocolate, coarsely chopped
- ½ cup whipping cream
- ¾ cup nuts, chocolate shavings or other garnish of your choice (optional)
- Position two racks in the middle of your oven. Heat the oven to 350 degrees Fahrenheit. Generously grease a 9-inch springform pan and line the bottom with parchment paper. If you have any doubts at all about how airtight your springform pan is, line the outside of the pan with several layers of tightly wrapped foil.
- In a medium saucepan, combine the beer and light brown sugar. Heat on medium-high heat until the mixture comes to a low boil; reduce heat to a simmer. Let the mixture simmer until it has reduced to about 8 ounces of liquid, about 20 minutes. Remove from heat, and stir in the salt. Set the mixture to the side for the moment.
- In a large, heatproof bowl set atop a saucepan of simmering water, melt together the cannabutter, butter, and the chocolate over medium-low heat. Once melted, remove the bowl from the saucepan and transfer to a work surface.
Pour the beer mixture into the melted chocolate mixture, stirring to combine. Whisk in the eggs, one at a time, making sure that there are no streaks of yolk in the mixture before adding the next. Pour the mixture into your prepared pan.
- Fill a large roasting pan half full of water. Place this pan on the lower oven rack; place the cake on the upper rack. Bake for 45-50 minutes, or until the cake has just the slightest jiggle in the middle. Remove from the oven, and let cool completely (don’t forget to remove the pan of water, too). Run a knife along the edges of the pan to loosen the cake before removing the springform sides.
- Make the ganache. Place the chopped chocolate in a large, heatproof bowl.
- Pour the whipping cream into a medium saucepan. Heat over medium heat until the mixture reaches a simmer. Remove from heat, and pour over the chocolate. Stir until creamy and combined. Let cool slightly until it’s thick enough to spread without dripping too much, and then spread over the cake, letting the chocolate drip over the sides just a little. Garnish the cake as desired.
Makes 12 servings. Keep leftovers, well wrapped, in the refrigerator for up to 3 days, but serve the cake at room temperature.
Decarboxylate 3.5 grams of finely ground cannabis at 225 degrees for 20 minutes in a tightly sealed, oven-safe container. Put cannabis in lidded mason jar or vacuum sealed bag with cannabis and one stick of butter. Heat in water bath just under boiling for at least 1 hour. Strain and chill to use in recipes.
A note on dosage
I “dosed” this recipe with 1 teaspoon of cannabutter per serving. The strength of your finished product will depend on many factors, including the type of marijuana you used and how you made your cannabutter. For more tips on prooper dosage, visit this post.