Ingredients
1/2 teaspoon vanilla bean paste, extract, or the seeds scraped from one vanilla bean
1/3 cup (84 milliliters) Irish whiskey
1 cup (250 milliliters) heavy cream
A pinch of kosher salt
2 teaspoons cornstarch
1/3 cup (66 grams) granulated sugar
1 1/2 teaspoons vanilla extract
3/4 cup (187.5 milliliters) dark Irish stout beer
3 large eggs (150 grams)
3/4 cup (172.5 grams) unsalted butter, slightly softened
1/4 teaspoon kosher salt
3/4 teaspoon baking soda
1 teaspoon baking powder
3/4 cup (82.5 grams)unsweetened cocoa powder
1/3 cup (40 grams) cake flour
3/4 cup (90 grams) all-purpose flour
1 cup (200 grams) granulated sugar
Step by step
Preheat the oven to 325 degrees F. Lightly mist the KitchenAid® Professional-Grade Nonstick Mini Angel Food Cake Pan with non-stick spray and set aside.
Place the sugar, flours, cocoa, baking powder, baking soda, and salt in the bowl of the KitchenAid® Stand Mixer, and whisk to combine.
Add in the butter, mixing on medium-low speed, until the mixture resembles damp sand.
Mix in the eggs, one at a time, scraping the bottom and sides of the bowl with a silicone spatula after each addition.
Pour in the beer and add the vanilla. Mix on medium-low speed for about a minute and a half, to aerate the batter and build the cake’s structure.
Transfer the batter to the prepared pan, and bake for 20 minutes, or until the cake is springy to the touch and a toothpick inserted in the center comes out clean, or with a few moist crumbs. Allow the cakes to cool in the pan for 20 minutes and then invert onto a wire cooling rack.