For those of you who enjoyed the porter cake here is the recipe and the background into how and why I decided to make it.
I’m glad those of you who were able to try out my creation. I got the idea from Silver Gulch’s 40 Below Stout Cake. I plan on using a cabernet sauvignon in a future batch.
I prepared the dish from scratch. My boyfriend and I homebrew. I primarily focus on proper sanitation practices and he is the Brew Master and recipe genius, always toying with new ideas. We started our hobby while living in Montana. We make ales, lagers, stouts, porters, bracken, mead, hard cider, and wine. He is constantly inventing new things. From brew day to bake day, the entire process took roughly 2 months to complete.
The cake recipe and Raspberry sauce recipe is below.