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    You are in: Home / Baking / Chocolate Stout Cake Recipe
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    Chocolate Stout Cake

    Chocolate Stout Cake. Photo by Galley Wench

    1/4 Photos of Chocolate Stout Cake

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    30 mins

    50 mins

    susie cooks's Note:

    Fine cooking Holiday Baking

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    Ingredients:

    Serves: 16

    Yield:

    cake

    Units: US | Metric

    Chocolate Glaze

    • 3/4 cup heavy cream
    • 6 ounces semisweet chocolate, chopped

    Directions:

    1. 1
      Position rack in the center of the oven and preheat to 350 degrees.
    2. 2
      Butter a 10-12 cup bundt pan and lightly dust with sifted cocoa.
    3. 3
      Tap out excess.
    4. 4
      In a small saucepan over high heat, bring the stout and molasses to a simmer.
    5. 5
      Remove from heat and let stand while preparing the batter.
    6. 6
      Sift together the flour, cocoa powder, baking powder, baking soda and salt.
    7. 7
      In a mixer with paddle attachment, cream the butter for about 1 minute, add brown sugar and beat on medium speed until fluffy and light- about 3 minutes.
    8. 8
      Scrape down sides as needed.
    9. 9
      Beat in eggs one at a time, scraping down after each addition.
    10. 10
      With the mixer on low, alternate adding the flour mixture and the stout mixture, beginning and ending with the flour.
    11. 11
      Scrape down sides of bowl and then beat for 20 seconds until smooth.
    12. 12
      Stir in chopped chocolate.
    13. 13
      Spoon batter into prepared pan, spreading evenly.
    14. 14
      Run knife through batter to eliminate air pockets.
    15. 15
      Bake until wooden skewer comes out with only a few moist crumbs clinging to it- about 45-50 minutes.
    16. 16
      Let cake cool for 20 minutes then invert cake on to a rack to cool until just barely warm.
    17. 17
      To make glaze: bring cream to a boil in a saucepan over high heat, remove pan from heat and add chocolate.
    18. 18
      Whisk until chocolate is melted and smooth.
    19. 19
      Let cool for 5 minutes before drizzling over cake.
    20. 20
      Drizzle glaze over cake.
    21. 21
      If you are making the cake ahead- do not glaze, wrap in plastic wrap and refrigerate or freeze.
    22. 22
      Glaze when ready to serve.

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    Ratings & Reviews:

    • on May 24, 2010

      55

      Boy, talk about a chocolate cake! YUMMY! Only change I made to the recipe was substitute a little Kahlua for a portion of the cream . . . Used Guiness beer! Made for ZWT#6

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 27, 2010

      55

      Excellent cake. Very moist, dense, rich and intensely chocolate. Best made a day or two ahead of serving. I added 1/2 tbsp. of instant espresso to the batter, and subbed 1/4 cup of Kahlua for some of the heavy cream in the glaze. Used a rose shaped bundt pan and it didn't take all the batter. There was about a cup of batter left over, which was enough for a mini bundt cake. Didn't use all the glaze. Delicious with a dollop of whipped cream on the side.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 23, 2010

      55

      Very chocolatey and delicious cake! I made it exactly as posted, but didn't use all the glaze. I used Warsteiner beer. Everyone here loved it!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Chocolate Stout Cake

    Serving Size: 1 (124 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 446.2
     
    Calories from Fat 281
    63%
    Total Fat 31.2 g
    48%
    Saturated Fat 19.2 g
    96%
    Cholesterol 93.0 mg
    31%
    Sodium 184.1 mg
    7%
    Total Carbohydrate 44.2 g
    14%
    Dietary Fiber 5.3 g
    21%
    Sugars 20.2 g
    80%
    Protein 6.6 g
    13%

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