Chocolate Stout Cake

"Fine cooking Holiday Baking"
 
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photo by Galley Wench photo by Galley Wench
photo by Galley Wench
photo by breezermom photo by breezermom
photo by a Canadian cook photo by a Canadian cook
photo by a Canadian cook photo by a Canadian cook
Ready In:
1hr 20mins
Ingredients:
13
Yields:
1 cake
Serves:
16
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ingredients

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directions

  • 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.

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Reviews

  1. 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
     
  2. 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.
     
  3. 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!
     
  4. I used a Belgian stout, and a bit of orange rind. I skipped the glaze and served this with mixed fresh berries and cream. An excellent dessert, VERY well received by all. Thanks, Susie!
     
  5. This is TOOOOOOOO GOOOOOOD!!! It is now a firm fav in the Miller household. Perfect for dessert with strawb and a dash of cream. Surprisingly there was a bit left the next day for recess! I love the way the texture changes as it cools. A little warm its still soft and fluffy, but when truly cold it is qiute dense and 'mud-cake like' Love it.I also added the grated rind of 1 orange YUMMO!
     
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Tweaks

  1. 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
     
  2. 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.
     

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