Smoked chocolate pecan mud cake
The pecan mud cake stout is simply delicious! So why not turn it the other way round and make it back into a cake... Take a regular mud cake and add some Guinness stout beer. And since we're making the pecan mud cake a truly devine piece of dessert we'll add a layer of depth by smoking the chocolate. Serve with a delicious Omnipollo pecan mud cake stout (or some coffee)
Servings 8
Ingredients
- Hickory Smoke dust Or pecan if you can find some
- 75 g dark chocolate 70% cocoa solids
- 100 g unsalted butter plus extra for greasing
- 200 ml Guinness plus extra for the icing
- 200 g plain flour
- 20 g cocoa powder
- 1 tsp baking powder
- 2 large free-range eggs
- 200 g golden caster sugar
- handful of pecan nuts
- 1 pinch salt
Piping Gel
- 75 gram golden caster sugar
- 1 tbsp Maizena
- 60 ml Lemon Juice
- 60 ml Guinness
- 10 gr. Smoked chocolate
Instructions
- Add some smoke dust (I used hickory) to your coldsmoker. Chop the dark chocolate, put it on a sheet of baking paper and smoke for about 4 hrs. minimum. If you want a deeper smoke taste in the Pecan Mud cake you can smoke the butter too! (I prefer it heavy smoked)
- Add the butter and smoked chocolate to a heatproof bowl and place it into a pan of simmering water to melt the chocolate and butter (au bain marie).Remove from the heat and let it cool to room temperature.
- Once the smoked chocolate and butter is molten, stir in the Guiness and whisk through. Set aside to cool down! Don't wory if it seizes in this stage.
- While the chocolate and guiness mixture is cooling down you start your BBQ/oven for indirect cooking at 180ºC/350ºF. When using a BBQ make sure you can get a stable temperature. If you're not sure about this and you don't want to fail use an oven. Since the chocolate is smoked you'll have the taste you want anyway!
- Grease a 23cm cake tin with butter. This will help you to remove the cake after it's ready. In a medium bowl, mix the flour, cocoa and baking powder. In another bowl, beat the eggs and sugar for about 3 minutes with an electric mixer until fluffy.
- Mix the flour, cocoa powder and baking powder in a large bowl. Use another bowl to beat the eggs and sugar for about 3 minutes. The egg mixture should be slightly fluffy before you go on.
- Add half of the cooled smoked chocolate mixture to the beaten eggs. Stir through. Add half of the flour mixture and stir through again. Repeat this with the second part of each mixture.
- Once the mixture is thoroughly mixed (watch out for clumps), you can chop a handful of pecans and toss it into the mixture.
- Pour all of it in the greased cake tin and put it in the oven/BBQ for about 40-45 minutes. You know the cake is done when you can put a skewer into it and pull back clean.
- Get the cake out of your BBQ and let it cool down for about ten minutes before you place it on a cooling rack. Be careful while you remove it from the cake tin.
Prepare your smokey guiness piping gel
- While the smokey pecan mud cake is cooling down you start making the piping gel.
- Mix all ingredients into a sauce pan and heat gently until it starts to boil.
- Toss in the smoked chocolate and remove from the heat source. Gently stir through until the smoked chocolate has molten.
- Taste and add some more of the desired ingredients. Don't worry if it's tasting a bit sour (not too much). The acidity combines well with the smokey flavor of the Guiness pecan mud cake.
- Let the piping gel cool down and spread it over the cake. Top the cake with some pecan nuts and serve.