Black And Tans
Serves: 4
Kendrick Gleason
1 January 1970
Based on User reviews:
53
Spice
53
Sweetness
56
Sourness
37
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1.333333 cups
All-Purpose Flour2 tbsps
Unsweetened Cocoa Powder1 tsp
Baking Soda1 tsp
Kosher Salt3 cup
Sugar1 cup
Canola Oil1 large
Egg1 tsp
Vanilla ExtractDirections:
1
Special equipment: electric mixer For the cake: Preheat the oven to 325 degrees F and position a rack in the middle
2
Butter an 8-inch square baking pan
3
Pour the batter into the baking pan and smooth the top
4
Bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean
5
Cool completely on a rack
6
To assemble the black & tans: Invert the cooled cake onto a work surface and cut it into 6 equal rectangles
7
Cut each rectangle into squares about the size of ice cubes
8
Set out six Pilsner or similar glasses
9
Put 2 rounded scoops of ice cream into each glass
10
Divide the cake cubes evenly among the glasses, then add 1/2 scoop of ice cream to each glass, mounding it slightly in the center
11
Top with softly whipped cream to look like the frothy head on a pint of stout, allowing a drip to edge over the side
12
Serve immediately
13
Chocolate Cake Batter Sift the flour, cocoa powder, baking soda, and salt onto a piece of waxed paper or into a medium bowl
14
With an electric mixer on medium speed, beat the butter and the sugar until light and fluffy, about 3 minutes
15
Add the oil, beating well
16
Beat in the egg, then the vanilla
17
On low speed, add the dry ingredients in 3 batches, alternating with the buttermilk, beginning and ending with the dry ingredients, scraping down the sides of the bowl and mixing just until the batter is smooth