Chocolate Inebriation Recipe

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.

Mix Dry Ingredients

In a large bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt. Set aside.

Cream Butter and Sugars

In another large bowl, beat the unsalted butter, brown sugar, and granulated sugar together until light and fluffy.

Add Eggs and Vanilla

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Combine Mixtures

Gradually add the dry ingredients to the wet mixture, alternating with the chocolate stout beer. Mix until just combined.

Bake the Cake

Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Cool the Cake

Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.

Heat the Cream

In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.

Melt the Chocolate

Place the dark chocolate in a heat-proof bowl and pour the hot cream over it. Let it sit for 2 minutes.

Stir in Bourbon

Stir the mixture until smooth, then add the bourbon and mix until well combined.

Cool the Ganache

Let the ganache cool at room temperature until it thickens slightly, about 30 minutes.

Combine Ingredients

In a small saucepan, combine the passionfruit pulp, granulated sugar, and water.

Cook the Sauce

Cook over medium heat, stirring occasionally, until the sugar has dissolved and the mixture thickens, about 5-7 minutes.

Cool the Sauce

Remove from heat and allow to cool before using.

Melt Butter

In a skillet over medium heat, melt the unsalted butter.

Add Milk Powder and Sugar

Stir in the milk powder, granulated sugar, and sea salt until well combined.

Toast the Mixture

Cook, stirring frequently, until the mixture turns golden brown and crumbly, about 5-7 minutes.

Cool the Crumbs

Spread the crumbs on a baking sheet to cool completely before using.