Name: The Moderns Chocolate Stout Cake, Toasted Coconut, Irish Cream Gelato Recipe
Cook time: 6 h
Total time: 6 h
Yield: 8 servings
Ingredients: 2 cups all-purpose flour; 1.5 cups granulated sugar; 0.75 cups unsweetened cocoa powder; 2 tsp baking soda; 1 tsp fine sea salt; 2 count eggs; 0.5 cups vegetable oil; 0.5 cups buttermilk; 1 cups stout beer (room temp); 0.5 cups hot brewed coffee; 2 tsp vanilla extract; 0.5 cups sour cream; 2 tbs unsalted butter, melted; 1 cups sweetened shredded coconut; 1 tbs unsalted butter; 1 tbs light brown sugar; 0.125 tsp fine sea salt; 2 cups heavy cream; 1 cups whole milk; 0.75 cups condensed milk; 1 tsp instant espresso powder; 0.5 cups irish cream liqueur (eg. Baileys); 1 tsp vanilla extract; 0.125 tsp fine sea salt; 1 tsp unsweetened cocoa powder (dusting); 2 tbs chocolate shavings

Method

Chocolate Stout Cake

1
Prepare oven and pans
Preheat oven to 350°F (175°C). Grease and line an 8- or 9-inch round cake pan (or two 8-inch pans for thinner layers) with parchment; lightly butter the paper.
2
Combine dry ingredients
In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt until evenly combined and aerated.
3
Mix wet ingredients
In a separate bowl, whisk the eggs until combined. Add vegetable oil, buttermilk, sour cream, melted butter, vanilla extract, and stout beer; whisk until smooth. Stir in hot brewed coffee.
4
Combine wet and dry
Pour the wet mixture into the dry ingredients and stir with a spatula or wooden spoon until just combined and no large streaks of flour remain—do not overmix.
5
Bake
Scrape batter into the prepared pan(s) and smooth the top. Bake in preheated oven for 35–45 minutes for one 9-inch pan (25–30 minutes for each 8-inch layer) or until a toothpick inserted into center comes out with a few moist crumbs and the top springs back slightly.
6
Cool
Allow cake to cool in pan for 15 minutes, then invert onto a wire rack, remove parchment, and let cool completely before slicing or serving with gelato. If making layers, level and cool completely before assembling.

Toasted Coconut Topping

7
While cake bakes or cools, prepare toasted coconut. Heat a medium skillet over medium heat. Add butter and let it melt and foam. Add shredded coconut, light brown sugar, and salt. Stir constantly for 4–6 minutes until coconut is golden brown and fragrant—watch carefully to avoid burning. Remove from heat and spread onto a plate to cool and crisp.

Irish Cream Gelato (no-churn-ish)

8
Dissolve espresso
In a small bowl, dissolve the instant espresso powder in 1 tablespoon of warm milk taken from the whole milk portion; stir until fully dissolved.
9
Whip cream
Place heavy cream in a chilled mixing bowl and whip to soft peaks using a hand mixer or stand mixer—be careful not to overwhip to stiff peaks.
10
Combine base
In a separate bowl, whisk together the remaining whole milk, condensed milk, dissolved espresso, Irish cream liqueur, vanilla extract, and salt until homogeneous.
11
Fold and freeze
Gently fold the whipped cream into the milk/liqueur mixture in two additions, folding until no large streaks remain. Pour the mixture into a shallow freezer-safe container, smooth the top, cover tightly, and freeze for at least 6 hours or preferably overnight until firm. For a firmer texture, freeze 8 hours.
12
Soften before serving
Remove gelato from freezer 10–15 minutes before serving to soften slightly for easy scooping.

Assembly & Serving

13
Slice a generous wedge of warm (or room-temperature) chocolate stout cake onto plates. Place a scoop or two of Irish cream gelato beside or on top of the cake slice.
14
Sprinkle toasted coconut over the gelato and cake. Add chocolate shavings and dust very lightly with cocoa powder if desired.
15
Serve immediately. Leftover cake can be stored tightly wrapped at room temperature for 2 days or refrigerated up to 5 days. Gelato stays best covered in freezer for up to 2 weeks.

Chocolate Stout Cake, Toasted Coconut, Irish Cream Gelato Recipe

Ingredients