This is the time when we don’t want to let go. This is when pumpkin beers start to hit the shelves and this is when I see school supplies and boots in the stores. It doesn’t feel so strange to not be in school anymore, and the humidity still feels like June, but when September starts creeping up it feels like we’re leaving something behind. We don’t have several months of sunburned days and hot nights ahead of us anymore. I usually try to hang on to any shred of summer I can, and try to will the warm weather to stay. But I’m trying to remind myself that as the months pass there are still new adventures ahead of us.
I have a life, a job, and a person firmly in the past at this point. No part of my present. I listened to a song that we played on the way to Pittsburgh, and realized how far behind that feels at this point. My whole life I’ve struggled with “looking in the rearview mirror” as my father puts it. And it’s true. I still don’t have the concept of “letting go” completely down. I’ve moved away from my hometown, and at least for now, I’m doing better this time around. The faster we try to cling on to memories of the past to keep them as part of our present, the seasons, anything that’s left, the faster they disappear like water from our cupped hands. Time moves faster than we can imagine, so we have to either let go or be dragged. Now let’s bake some cake.
To continue the adventure of baking with beer, I used a Bad Elmer’s Porter and adapted a recipe from Tartelette for a chocolate cake that is rich, but not too dark, and smooth. I used the porter and coffee to replace the water and espresso powder that her recipe calls for. Next time you have someone over for dinner (or even treat yourself to dinner) break out the coffee again and some vanilla ice cream to have with this cake. I have a stash of Indiana beers I’m trying to get through, but you can use any mild porter that is available in your area.
Porter Chocolate Cake with Bad Elmer’s Porter
Adapted from Tartelette
1/2 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup cocoa powder
1.5 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup Bad Elmer’s Porter, flat and room temperature
1/2 cup warm coffee
1. Cream butter and sugar until light and fluffy in a medium sized bowl (you’ll have all your batter in this one at the end). Add eggs and mix until incorporated.
2. Mix dry ingredients (cocoa powder, flour, baking powder, and baking soda) in separate bowl.
3. Prepare coffee and let cool until barely warm to the touch. Mix with the beer.
4. Add half of the the coffee/porter mixture to the butter, sugar, and eggs and mix quickly until incorporated. (Yes, this will be very soupy. Just keep mixing until smooth).
5. Add half of the dry ingredients and gently mix until just incorporated.
6. Add second half of the coffee/porter mixture, and mix again.
7. Slowly add the remaining half of your dry ingredients and mix again until just incorporated.
8. Butter and flour three miniature spring-form or mini cake pans.
9. Fill 3/4 full with cake batter, and bake at 325 degrees F for 30-35 minutes (or until a toothpick inserted comes out clean).
Note: This cake will rise a lot, so if you want to use this recipe to make a multi-layered cake you will need to cut the tops off so that the pieces are level.