This chocolaty, perfectly moist, decadent stout cake does anything but disappoint. Cake is not usually my number one dessert choice but this recipe makes me feel differently. It was surprisingly not too rich which made each bite easier than the last :D
The first cake was made for a party and it was apparently completely devoured. Though I did not have an actual piece, I had scraped off parts of the cake from the pan and knew the texture of the cake was spot on. Of course, a devoured cake is hard to take pictures of so I HAD to make this cake again :)
A double chocolate sauce combination also sounded delicious. The combination of the two sauces and the addition of beer in the regular chocolate sauce, made a perfect marriage of flavors. The sauces were light and not overwhelmingly sweet at all.
The Chocolate Stout by Samuel Smith was the beer of choice. It has a fairly strong chocolaty aroma but upon the taste, the malts are gentle leaving you with a smooth and creamy beer that is not too heavy.
The first time making this cake, I used The Magistrate Chocolate Stout by Former Future Brewing Company. A while back they gave me a growler of their beer since their doors have not actually opened yet. They will be opening soon though on South Broadway. This stout was great as well and most of your favorite chocolate stouts will probably be perfect.
Chocolate Stout Cake
~Adapted from smitten kitchen
1 c stout
1 c unsalted butter
3/4 c unsweetened cocoa powder
2 c all purpose flour
2 c sugar
1 1/2 t baking soda
3/4 t salt
2 large eggs
2/3 cup sour cream
3 ounces milk chocolate chips
3 T heavy cream
2 T instant coffee
2 T stout beer
White Chocolate Sauce*
3 oz white chocolate
2 T heavy cream
splash of beer
*Rough measurements for both sauces
Note: I mainly just altered the ganache for this recipe- the recipe was great but I did not have all the right amounts on hand and I wanted to put beer in it :) Mine was not as thick as the ganache but was still very tasty!
- Melt the butter and stout in a pan on the stove. Bring the mixture to a simmer. Whisk in cocoa powder until smooth. Remove from heat and let cool slightly.
- Preheat oven to 350 degrees Fahrenheit. Prepare bundt cake pan. To ensure every inch of the pan is greased, I melted butter and used a brush (maybe extreme but I want no difficulties with my cake coming out!)
- Using an electric mixer, beat eggs and sour cream in a large bowl. In a separate bowl, whisk the flour, sugar, baking soda, and salt together.
- Beat in chocolate mixture with eggs and sour cream. Add flour mixture and mix until just combined- I beat it with the electric mixer until almost combined and then finished it with a wooden spoon.
- Pour the batter into the greased bundt pan. Bake the cake for 35-50 minutes (I feel this always alters- typically my cakes are on the later side of things but I start checking at about 30-35 minutes). It will be done when a knife or similar tool inserted in center, comes out clean.
- Let the cake cool completely in the bundt cake pan. After cooling, I flipped the cake over on a serving dish to let gravity do the work. I covered it with a towel and left it over night- the next morning it was perfect :)
For the chocolate sauces:
- For the chocolate sauce, put ingredients in a pan on medium heat. Bring the sauce to a simmer and whisk until smooth. When desired consistency is reached, remove from stove and drizzle over cooled cake.
- For the white chocolate sauce, put all ingredients in double boiler and melt. Mix until smooth. Drizzle over cake.
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