Prep 30 mins
Cook 50 mins
Fine cooking Holiday Baking
Make and share this Chocolate Stout Cake recipe from Food.com.
- 1 1⁄4 cups stout beer (such as Guinness don't include foam when measuring)
- 1⁄3 cup dark molasses (not blackstrap)
- 7 1⁄2 ounces all-purpose flour (1 2/3 cups)
- 2 1⁄4 ounces unsweetened natural cocoa powder (not dutch process, 3/4 cup)
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 10 ounces unsalted butter, softened at room temperature (1 1/4 cups)
- 1 1⁄2 cups packed light brown sugar
- 3 large eggs, at room temperature
- 6 ounces semisweet chocolate, very finely chopped
- 3⁄4 cup heavy cream
- 6 ounces semisweet chocolate, chopped
- Position rack in the center of the oven and preheat to 350 degrees.
- Butter a 10-12 cup bundt pan and lightly dust with sifted cocoa.
- Tap out excess.
- In a small saucepan over high heat, bring the stout and molasses to a simmer.
- Remove from heat and let stand while preparing the batter.
- Sift together the flour, cocoa powder, baking powder, baking soda and salt.
- 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.
- Scrape down sides as needed.
- Beat in eggs one at a time, scraping down after each addition.
- With the mixer on low, alternate adding the flour mixture and the stout mixture, beginning and ending with the flour.
- Scrape down sides of bowl and then beat for 20 seconds until smooth.
- Stir in chopped chocolate.
- Spoon batter into prepared pan, spreading evenly.
- Run knife through batter to eliminate air pockets.
- Bake until wooden skewer comes out with only a few moist crumbs clinging to it- about 45-50 minutes.
- Let cake cool for 20 minutes then invert cake on to a rack to cool until just barely warm.
- To make glaze: bring cream to a boil in a saucepan over high heat, remove pan from heat and add chocolate.
- Whisk until chocolate is melted and smooth.
- Let cool for 5 minutes before drizzling over cake.
- Drizzle glaze over cake.
- If you are making the cake ahead- do not glaze, wrap in plastic wrap and refrigerate or freeze.
- Glaze when ready to serve.
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
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.
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!