CHOCOLATE STOUT CAKE
The dark beer known as stout gives this cake an intense, not-too-sweet flavor.
Categories Cake Beer Milk/Cream Mixer Chocolate Dessert Bake Fall Sour Cream Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 13
Steps:
- For cake:
- Preheat oven to 350°F. Butter three 8-inch round cake pans with 2-inch-high sides. Line with parchment paper. Butter paper. Bring 2 cups stout and 2 cups 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 1 1/2 teaspoons 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. Divide batter equally among prepared pans. Bake cakes until tester inserted into center of cakes comes out clean, about 35 minutes. Transfer cakes to rack; cool 10 minutes. Turn cakes out onto rack and cool completely.
- For icing:
- Bring cream to simmer in heavy medium saucepan. Remove from heat. Add chopped chocolate and whisk until melted and smooth. Refrigerate until icing is spreadable, stirring frequently, about 2 hours.
- Place 1 cake layer on plate. Spread 2/3 cup icing over. Top with second cake layer. Spread 2/3 cup icing over. Top with third cake layer. Spread remaining icing over top and sides of cake.
CHOCOLATE STOUT CAKE
Stout beer adds lift to this chocolatey cake set atop a stout cream sauce.
Categories Beer Chocolate Dessert Bake Quick & Easy Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 14
Steps:
- Put oven rack in middle position and preheat oven to 350°F. Lightly brush ring pan with melted butter and chill 2 minutes, then butter again and chill while making batter.
- Bring beer to a boil in a small saucepan and add prunes. Remove from heat and let stand until most of liquid is absorbed.
- Meanwhile, melt chocolate and remaining stick butter together in a small heavy saucepan over low heat, stirring constantly. Sift together flour, baking soda, and salt into a bowl.
- Beat together eggs, brown sugar, and vanilla in a large bowl with an electric mixer at high speed until thick, about 2 minutes. Add chocolate mixture and beat until just combined. Reduce speed to low and add flour mixture, mixing until just combined. Stir in prune mixture until combined well. Spoon batter into ring mold and bake until a wooden skewer inserted into middle of cake comes out clean, 40 to 45 minutes.
- Cool cake in mold on a rack 10 minutes, then invert onto rack to cool completely, at least 30 minutes.
CHOCOLATE STOUT CAKE
Make and share this Chocolate Stout Cake recipe from Food.com.
Provided by susie cooks
Categories Dessert
Time 1h20m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 13
Steps:
- 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.
CHOCOLATE STOUT CAKES
Steps:
- Preheat oven to 325 degrees F.
- Bring the Stout, cream, and 1/2 cup sugar, to a simmer in a medium saucepan, stirring until the sugar dissolves. Remove from the heat. Add 1 cup chocolate chips and whisk until melted and smooth. Set aside to cool.
- Whisk the eggs and vanilla in large bowl to blend. Gradually whisk in the cooled chocolate mixture.
- Add the bread cubes and the remaining chocolate chips to the custard, and toss to coat. Transfer to 1 1/2-quart-capacity shallow round, square or oval baking dish that you have greased with butter or oil. The batter will come close to the top of the pan. Sprinkle 2 tablespoons sugar over top.
- Bake until the custard thickens and the center is just set, about 50 to 60 minutes.
- Serve warm, cut a circle using a round biscuit cutter. Garnish with partially whipped whipping cream, lightly sweetened with sugar.
CHOCOLATE STOUT CAKE WITH COFFEE GLAZE
This dark chocolate cake relies on stout beer to add malted notes. Coffee helps enhance the chocolate flavor, and sour cream keeps the cake moist for days. A spiked coffee glaze studded with cacao nibs lends crunch and a nice bitter edge. This recipe calls for natural-process cocoa powder, which, along with other acidic ingredients like dark brown sugar, coffee, beer and sour cream, reacts with baking soda to make the cake rise. Dutch-process cocoa is chemically neutral and should not be substituted here, as it may cause your cake to rise unevenly and could produce an unpleasant flavor. Available from speciality baking supply stores and online, black cocoa powder is also used in this recipe to enhance the dark cocoa color and flavor, but feel free to substitute more natural cocoa powder.
Provided by Laurie Ellen Pellicano
Categories cakes, dessert
Time 4h
Yield 1 (10-inch) Bundt cake
Number Of Ingredients 19
Steps:
- Place a rack in the lower third of the oven and heat to 350 degrees.
- In a small bowl, stir together 1 tablespoon flour with 1 tablespoon natural process cocoa powder. Grease the inside of a 12-cup Bundt pan with butter and dust with this mixture, taking care to coat the pan entirely.
- In a medium bowl, whisk the remaining flour with the baking soda. In a large bowl, stir together remaining cocoa powders with the brown sugar and salt. (Mixture will be lumpy.)
- In a small saucepan over medium heat, melt the butter with the oil, beer and coffee, whisking occasionally. When the butter is fully melted and the mixture is hot, pour this mixture into the large bowl with the cocoa powder mixture, and whisk well to combine. Let this mixture cool slightly.
- Meanwhile, in a large liquid measuring cup or bowl, whisk together the sour cream, eggs and whiskey. Pour this mixture into the cocoa mixture, whisking as you go, until well combined.
- Add the flour in two to three additions, whisking between each addition, until smooth and no clumps remain. (The batter will be a tad thin.)
- Pour batter into the prepared Bundt pan and bake for 40 to 50 minutes, until a skewer inserted into the center comes out clean, rotating your pan at 30 minutes to ensure even cooking.
- Remove from the oven and cool for 10 minutes, then invert and release onto a wire rack to cool completely.
- Make the glaze while Bundt is cooling: In a medium bowl, whisk together the confectioners' sugar, sour cream, whiskey, salt and 1 tablespoon of coffee until smooth. The glaze should make slowly disappearing ribbons when you lift the whisk, similar to the texture of molasses or honey. Add more coffee 1 teaspoon at a time as needed. (To test the glaze, drizzle some on an inverted coffee cup or bowl; it should be a little thick and travel slowly down the sides.)
- Once the Bundt has cooled completely, use a piping bag, spatula or spoon to glaze your cake. While the glaze is still wet, sprinkle cacao nibs over the surface, pressing lightly to adhere, and let the glaze set until firm, about 30 minutes to 1 hour.
CHOCOLATE STOUT CAKE
I have not tried this recipe myself, but seeing all the Guinness lovers here I thought I should post this. The stout gives this cake an intense, not-too-sweet flavor. From Barrington's Brewery in Great Barrington, Massachusetts and Bon Appetit.
Provided by Bev I Am
Categories Breads
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- For Cake: Preheat oven to 350 degrees.
- Butter three 8 round cake pans with 2 high sides.
- Line with parchment paper.
- Butter paper.
- Bring 2 cups stout and 2 cups 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 1 ½ tsp salt in large bowl to blend.
- Using electric mixer, beat eggs and sour cream in another large bowl to blend.
- Add stout-chocolate mixture and beat briefly on slow speed.
- Using rubber spatula, fold batter until completely combined.
- Divide batter equally among prepared pans.
- Bake cakes until tester inserted into center of cakes comes out clean, about 35 minutes.
- Transfer cakes to rack; cool 10 minutes.
- Turn cakes out onto rack and cool completely.
- For Icing: Bring cream to simmer in heavy medium saucepan.
- Remove from heat.
- Add chopped chocolate and whisk until melted and smooth.
- Refrigerate until icing is spreadable, stirring frequently, about 2 hours.
- Place 1 cake layer on plate.
- Spread 2/3 cup icing over.
- Top with second cake layer.
- Spread 2/3 cup icing over top.
- Top with third cake layer.
- Spread remaining icing over top and sides of cake.
Nutrition Facts : Calories 938.5, Fat 54.2, SaturatedFat 33.3, Cholesterol 217.4, Sodium 664.5, Carbohydrate 108, Fiber 4.7, Sugar 67.1, Protein 10.6
More about "chocolate stout cake recipes"
CHOCOLATE STOUT CAKE RECIPE | BON APPéTIT
From bonappetit.com
4.2/5 (53)Servings 12
- Preheat oven to 350°F. Butter three 8-inch round cake pans with 2-inch-high sides. Line with parchment paper. Butter paper. Bring 2 cups stout and 2 cups 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 1 1/2 teaspoons 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. Divide batter equally among prepared pans. Bake cakes until tester inserted into center of cakes comes out clean, about 35 minutes. Transfer cakes to rack; cool 10 minutes. Turn cakes out onto rack and cool completely.
- Bring cream to simmer in heavy medium saucepan. Remove from heat. Add chopped chocolate and whisk until melted and smooth. Refrigerate until icing is spreadable, stirring frequently, about 2 hours.
- Place 1 cake layer on plate. Spread 2/3 cup icing over. Top with second cake layer. Spread 2/3 cup icing over. Top with third cake layer. Spread remaining icing over top and sides of cake.
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