Tuesday, April 4, 2017

Chocolate Stout Cake



Note: because the stout is simmered and later baked,
no alcohol should be remaining in the finished cake.
  • 1 cup stout
  • 1 cup (2 sticks) unsalted butter
  • 3/4 cup unsweetened cocoa powder
  • 2 cups flour
  • 2 cup sugar
  • 1 1/2 tsp. baking soda
  • 3/4 tsp. salt
  • 2 large eggs
  • 2/3 cup sour cream
  • 6 ounces semi-sweet chocolate chips
  • 6 Tbsp. heavy cream
  1. Preheat oven to 350 and grease (or spray) a Bundt pan.
  2. In a pan, simmer the stout and butter over medium heat. 
  3. Whisk in the cocoa powder until smooth. Allow the mixture to cool for a moment.
  4. Combine the flour, sugar, baking soda and salt in a bowl; set aside.
  5. Beat the eggs and sour cream.
  6. Pour the stout/chocolate into the eggs/sour cream and beat until just combined.
  7. Incorporate the flour mixture until just combined as well.
  8. Fold the batter until the batter is completely mixed together.
  9. Pour the batter into the Bundt pan and 
  10. Bake for about 35 minutes, or until a toothpick comes out clean.
  11. While the cake is cooling, make the ganache. Put the chocolate chips and cream into a double boiler, stir every so often, and heat until melted.
  12. After the cake is cooled, turn in over onto a cake rack and drizzle the ganache over the top.
Recipe adapted from Smitten Kitchen.

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