CHOCOLATE STOUT CAKE

April 4, 2009
chocolate stout cake, cake, dessert, baking

I’ve made mention to Smitten Kitchen already and I just can’t get enough of Deb’s recipes. My niece’s baby shower is today and along with Baklava I baked this…one if Deb’s fan’s favorite recipes. All it took is for me to get hooked to the photo of it on her blog and I knew I had to make it! In reading the ingredients, I was a bit perplexed…stout Guiness, sour cream, coffee granules? HUH? I knew better than to doubt and subtract these odd ingredients because there is a reason Deb has over 100 all positive comments on the recipe so I baked it! 

The final batter was delicious, the baked product was amazing, the ganache was sinfully delectable, and all of it together??? WOOOOOOOOW! The marriage of all of those things took place in my kitchen and then went on their honeymoon…in my mouth! 🙂 This chocolate stout cake has got to be the most unbelievable dessert I’ve ever made let alone tasted! I highly recommend baking this for your next family gathering, birthday, or hey…just because you want to! 🙂

Keep your eyes peeled for my special Baklava recipe in my next blog! 🙂

chocolate stout cake, cake, baking, dessert

Chocolate Stout Cake

INGREDIENTS
1 cup stout (such as Guinness)
1 cup (2 sticks) unsalted butter
3/4 cup unsweetened cocoa powder (Ghiardelli)
2 cups all purpose flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup sour cream
6 ounces good semisweet chocolate chips
6 tablespoons heavy cream
3/4 teaspoon instant coffee granules (French Roast is delish)

PREPARE
Cake prep:
1. Preheat oven to 350°F.
2. Butter or spray a bundt pan well; make sure you get in all of the nooks and crannies. (Some people even go so far as to brush the inside of their bundt pans with melted butter–you cannot be too careful!).
3. Bring 1 cup stout and 1 cup butter to simmer in heavy large saucepan over medium heat.
4. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
5. Whisk flour, sugar, baking soda, and 3/4 teaspoon salt in large bowl to blend.
6. Using electric mixer, beat eggs and sour cream in another large bowl to blend.
7. Add stout-chocolate mixture to egg mixture and beat just to combine.
8. Add flour mixture and beat briefly on slow speed.
9. Using rubber spatula, fold batter until completely combined.
10. Pour batter into prepared pan.
11. Bake cake until tester inserted into center comes out clean, about 35 minutes.
12. Transfer cake to rack; cool completely in the pan, then turn cake out onto rack for drizzling ganache.
Ganache:
1. For the ganache, melt the chocolate, heavy cream, and coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
2. Drizzle over the top of cooled cake.
3. Devour! 

Chocolate Stout Cake
Serves 10
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Prep Time
50 hr
Cook Time
35 min
Total Time
1 hr 25 min
Prep Time
50 hr
Cook Time
35 min
Total Time
1 hr 25 min
Ingredients
  1. 1 cup stout (such as Guinness)
  2. 1 cup (2 sticks) unsalted butter
  3. 3/4 cup unsweetened cocoa powder (Ghiardelli)
  4. 2 cups all purpose flour
  5. 2 cups sugar
  6. 1 1/2 teaspoons baking soda
  7. 3/4 teaspoon salt
  8. 2 large eggs
  9. 2/3 cup sour cream
  10. 6 ounces good semisweet chocolate chips
  11. 6 tablespoons heavy cream
  12. 3/4 teaspoon instant coffee granules (French Roast is delish)
Cake prep
  1. Preheat oven to 350°F.
  2. Butter or spray a bundt pan well; make sure you get in all of the nooks and crannies. (Some people even go so far as to brush the inside of their bundt pans with melted butter–you cannot be too careful!).
  3. Bring 1 cup stout and 1 cup butter to simmer in heavy large saucepan over medium heat.
  4. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
  5. Whisk flour, sugar, baking soda, and 3/4 teaspoon salt in large bowl to blend.
  6. Using electric mixer, beat eggs and sour cream in another large bowl to blend.
  7. Add stout-chocolate mixture to egg mixture and beat just to combine.
  8. Add flour mixture and beat briefly on slow speed.
  9. Using rubber spatula, fold batter until completely combined.
  10. Pour batter into prepared pan.
  11. Bake cake until tester inserted into center comes out clean, about 35 minutes.
  12. Transfer cake to rack; cool completely in the pan, then turn cake out onto rack for drizzling ganache.
Ganache
  1. For the ganache, melt the chocolate, heavy cream, and coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
  2. Drizzle over the top of cooled cake.
Adapted from Smitten Kitchen
Adapted from Smitten Kitchen
Florida Girl Cooks http://floridagirlcooks.com/
chocolate stout cake, cake, dessert, baking

author: Teresa Gonzalez

Teresa is a South Florida native who is a photographer that also has a passion for food. She's a seeker of sunshine, lazy days at the beach, and exquisite food.

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