Recipe: Chocolate Stout Cake
🕒 Cook Time: 35 minutes
🕒 Prep Time: 30 minutes
🕒 Total Time: 1 hour and 5 minutes
🥘 Description: Dive into the rich, intense flavors of this Chocolate Stout Cake! Inspired by the Guinness lovers at Barrington’s Brewery in Great Barrington, Massachusetts, and perfected by Bon Appetit, this cake combines the bold essence of stout beer with the indulgence of chocolate for a dessert that’s not overly sweet but undeniably decadent.
🍞 Recipe Category: Breads
🔑 Keywords: Dessert, Weeknight, Oven, Less than 4 Hours
Ingredients:
- 2 cups stout beer
- 2 cups unsalted butter
- 1 1/2 cups all-purpose flour
- 4 cups sugar
- 4 tablespoons cocoa powder
- 1 teaspoon baking soda
- 1 pinch of salt
- 4 large eggs
- 1 1/3 cups sour cream
- 2 cups bittersweet chocolate, chopped
Nutritional Information (Per Serving):
- Calories: 938.5
- Fat: 54.2g
- Saturated Fat: 33.3g
- Cholesterol: 217.4mg
- Sodium: 664.5mg
- Carbohydrates: 108g
- Fiber: 4.7g
- Sugar: 67.1g
- Protein: 10.6g
- Servings: 12
Instructions:
-
For Cake:
- Preheat your oven to 350°F (175°C).
- Butter three 8-inch round cake pans with 2-inch high sides and line them with parchment paper. Butter the parchment paper as well.
- In a heavy large saucepan, bring 2 cups of stout beer and 2 cups of unsalted butter to a simmer over medium heat.
- Add 4 tablespoons of cocoa powder to the mixture and whisk until smooth. Allow it to cool slightly.
- In a large bowl, whisk together 1 1/2 cups of all-purpose flour, 4 cups of sugar, 1 teaspoon of baking soda, and a pinch of salt until well combined.
- In another large bowl, using an electric mixer, beat 4 large eggs and 1 1/3 cups of sour cream until blended.
- Gradually add the stout-chocolate mixture to the egg-sour cream mixture, beating briefly on slow speed.
- Using a rubber spatula, fold the batter until completely combined.
- Divide the batter equally among the prepared pans.
- Bake the cakes until a tester inserted into the center comes out clean, about 35 minutes.
- Transfer the cakes to a rack and let them cool for 10 minutes. Then, turn the cakes out onto the rack and let them cool completely.
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For Icing:
- In a heavy medium saucepan, bring cream to a simmer.
- Remove the saucepan from the heat and add the chopped bittersweet chocolate.
- Whisk until the chocolate is melted and the mixture is smooth.
- Refrigerate the icing until it is spreadable, stirring frequently, for about 2 hours.
-
Assembly:
- Place one cake layer on a plate and spread 2/3 cup of icing over it.
- Top with the second cake layer and spread another 2/3 cup of icing over the top.
- Add the third cake layer and spread the remaining icing over the top and sides of the cake.
Indulge in the irresistible combination of stout beer and chocolate with this delightful Chocolate Stout Cake recipe. Perfect for any occasion, it’s sure to become a favorite among dessert enthusiasts and beer lovers alike!
