512 Pecan Porter Chocolate Cake with a Salted Toffee Glaze
A decadent chocolate cake with scratch-made salted toffee glaze from Pastry Chef Dennis Van of Oasthouse Kitchen + Bar in Austin, TX.
Salted Toffee Glaze:
For the Cake:
  1. Place 512 Pecan Porter, cocoa powder and butter in a pot and heat until it all comes together.
  2. Place sugar into a large mixing bowl. Add beer mixture into the bowl with sugar and mix.
  3. Add the eggs, sour cream and vanilla extract and mix until incorporated.
  4. Lastly, add cake flour, baking soda and salt until just combined. Do not over mix.
  5. Pour into 8 inch round pan and bake at 350F for 15-20 minutes, or until toothpick comes out clean.
  6. Once the cake is cooled, pop it out of the pan and onto a serving tray.
For the Glaze:
  1. Mix all ingredients, except powdered sugar, in a pot over medium heat.
  2. Heat until bubbling.
  3. Once bubbling, turn off heat and whisk in powdered sugar.
  4. Pour the glaze over the cake, covering the surface.
  5. Let glaze cool and harden before serving.