What's on Tap

What's on Tap

Recipe: Umstead's Cashew Chocolate Cake

Posted April 7, 2015

Umstead's Cashew Chocolate Cake

Umstead Hotel and Spa pastry chef Evan Sheridan shared this delicious recipe with us featuring the Foothills Brewing's People's Porter.

Don't want to cook it yourself? The Bar and Lounge at the Umstead will be serving this cake starting Wednesday, April 8.

People’s Porter Cashew Chocolate Cake Recipe

• 3 oz. Butter
• ¼ cup Light Brown Sugar
• ¼ cup Sugar
• 2 Large Eggs
• ½ cup People’s Porter
• 1 tsp. Vanilla Extract
• ¼ cup Cocoa Powder
• 1/3 cup Cake Flour
• 1 tsp. Baking Powder
• 1 tsp. Salt
• 1 cup Toasted Salted Cashews (chopped)
• Vanilla Ice Cream (store-bought)

Cream the Butter and Sugars together on medium speed (do not paddle too fast or the cake will fall after it is baked), scraping down the bowl. Slowly add in the eggs one at a time, making sure to fully incorporate each egg before adding another. Add in the People’s Porter and mix. Scrape down the bowl again. Sift the dry ingredients together and mix until incorporated. Do not over mix.  Add in chopped roasted cashews and finish.  Scoop the cake batter into muffin tins and bake at 350 degrees F for approximately 20-30 minutes, or until a toothpick comes out clean after inserted.  Finish with whipped cream, toasted cashews, and vanilla ice cream.


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