Chocolate Stout Cake

OMG. That’s what this cake deserves. O.M.G. Soooo good. Chocolate? Beer? How can we go wrong with this? And you really can’t. I love how the flavors combine in this cake. I actually wish I’d made it the day before since it only got better after it rested a day or two. The beer just gets to sit into the cake even more. Yum!

Chocolate Stout Cake

Serves: 12
Recipe courtesy Smitten Kitchen

1 cup stout (such as Guinness)
1 cup unsalted butter
3/4 cup cocoa powder
2 cups flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 eggs
2/3 cup sour cream
6 ounces semisweet chocolate chips
6 tablespoons heavy cream
3/4 teaspoon instant coffee

For Cake:
Preheat oven to 350°F. Butter or spray a bundt pan well. Bring 1 cup stout and 1 cup butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.

Whisk flour, sugar, baking soda, and 3/4 teaspoon salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Pour batter into prepared pan. Bake cake until tester inserted into center comes out clean, about 35 minutes. Transfer cake to rack; cool completely in the pan, then turn cake out onto rack for drizzling ganache.

For Ganache:
For the ganache, melt the chocolate, heavy cream, and coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally. Drizzle over the top of cooled cake.

~ by spontaneoustruth on June 15, 2010.

One Response to “Chocolate Stout Cake”

  1. I’m just going to make the frosting and drink it while it’s still all warm 😉

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