Chocolate Stout Cake

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

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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 :)

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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.

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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.

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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.

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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

Chocolate Sauce*
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!

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Cake instructions:

  • 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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Music For Your Ears:

~Your Ex-Lover Is Dead by the Stars

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34 responses to “Chocolate Stout Cake

  1. This looks amazingly moist…which is what a chocolate cake has to be to be good. Chocolate cakes made with cocoa are somehow more rich and dense aren’t they. The stout is a great idea…chocolate stout at that! Very well done.

    • When making brownies I go back and fourth with cocoa and melted unsweetened chocolate. I think with the cocoa it is a little more cake-like maybe? Because I also like using unsweetened chocolate whenever I have it on hand and I think it can make it quite rich as well. In the cake, the cocoa is contributing but I feel the beer really helps make it dense as well :) Thanks for commenting!!

  2. oooh! chocolate stout cake. i would have never thought to put beer in my batter for cake! definitely something to try out. i would definitely make this at home and possibly find a vegan version for my boyfriend to be able to enjoy as well

    • Beer is always good in baked goods and especially cake! You could definitely make this vegan- my mom makes normal chocolate cake with applesauce typically and it still turns out very moist and the addition of beer would probably help it even more. I believe this beer is vegan as well. Enjoy! :)

    • Baking with beer is definitely awesome and with chocolate even better! I mean all the stouts and porters already taste chocolaty usually so what is better than to add them in baked goods!? Thanks for commenting!

  3. Gorgeous cake! Your photographs are amazing too. I so could use some lessons. Your top picture of the glasses of beer should be made into greeting cards or framed! Great post.

    • ha ha thank you so much!! Aww, that is so kind of you! I am no photographer but I am always trying to capture good pictures- it only takes me 100s of takes! :)

  4. OMG. I started salivating as soon as I got the email notification of this post – so HAD to come check it out right away! ;)

    *Great* choice on the Samuel Smith chocolate stout – it’s one of my favorites! I am headed to the beach soon so may just have to take along this recipe (“Oh darn,” she says)!!

    • It is a favorite of mine too!! It is a great chocolate stout and it is also nice that it is not super expensive :) That would be awesome if you tried it out! Let me know how you like it- so glad! :D

  5. Looks delicious! I really want to try this one. :)

    Just reading the title I figured Samuel Smith would be the front runner. I really picked up on the bitter sweet chocolate when i tried it. Oil Engine Oil might be an idea if you wanted a less bitter (more like high quality dark chocolate IMO) alternative :)

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