Food » Recipes » ICE Cooking Contest »

Allagash Four Chocolate Cake with Allagash Whipped Cream

Recipe by Edward M. Myers Jr.

6 mini bundt cakes

Chocolate Cake


  • Allagash Four, 8 ounces
  • Dark karo syrup, 1 ounce
  • Molasses, 1 ½ ounces
  • All purpose flour, 6 ounces
  • Cocoa powder, 1 ½ ounces
  • Baking powder, ¾ teaspoon
  • Baking soda, ¼ teaspoon
  • Salt, ¼ teaspoon
  • Unsalted butter, 5 ounces softened
  • Dark brown sugar, 6 ounces
  • Eggs, 2 medium
  • Bitter sweet chocolate, 2 ½ ounces finely chopped


  1. Preheat oven to 350° and prepare six 6 oz mini bundt pans sprayed with non- stick vegetable coating
  2. Pour the 8 ounces of Allagash Four into a measuring cup and add dark karo syrup and molasses and stir well. Set aside.
  3. Sift dry ingredients together: flour, cocoa powder, baking soda, baking powder, and salt.
  4. In a mixing bowl, beat butter on medium speed to soften, then add dark brown sugar until well incorporated.
  5. Add 1 egg at a time scraping the bowl between each egg.
  6. Add cocoa-flour mixture and Allagash mixture, alternating between dry and wet, ending with dry ingredients.
  7. When batter is mixed, add the finely chopped bitter sweet chocolate.
  8. Pour batter into mini bundt pans using a small spatula. Tap pan to release any air pockets. Place mini bundt pans in the oven for 35 to 40 minutes.
  9. Check bundt cakes by sticking a toothpick close to the center of the cake, it should come out clean. Take mini bundt cakes out of oven and place on a cooling rack for approximately 15 to 20 minutes, then unmold cakes.



  • Confectioner sugar, 3 ounces
  • Cocoa powder, 2 teaspoons
  • Almond extract, ¼ teaspoon
  • Allagash Four, ½ ounce

While waiting for cakes to slightly cool, mix frosting in a small bowl.


  1. In a small bowl add confectioner sugar and cocoa together, add almond extract. Add Allagash Four a little at a time until mixture resembles a thick paste. Set aside.

Allagash Whipped Cream


  • Heavy whipping cream, 1 pint
  • Granulated sugar, 2 ounces
  • Allagash Four, 1 ounce
  • Bittersweet chocolate, 3 tablespoons shaved for garnish


  1. In a mixing bowl, with a whisk attachment, mix 1 pint of heavy whipping cream along with 1 ounce of Allagash Four as mixture thickens, add sugar. Whisk till stiff peaks. Refrigerate.

To Serve:

  1. While cakes are slightly warm, with a small offset spatula, spread frosting over top of cakes garnish with sifted confectioner sugar over frosting and cake. Take a dollop of Allagash whipped cream, and place next to cake. Garnish whipped cream with shaved chocolate. Serve.

© 2015 Allagash Brewing Company - All Rights Reserved
Allagash Brewing Company