The taste of beer in this chocolate stout cake recipe is not that strong to be honest. Instead of overwhelming the cake with its strong flavor, it just brought out the amazing taste of the cake. This is still not a kid-friendly cake though, but simply because they probably won’t appreciate the taste of the beer. However, adults will simply love this cake and devour it like there’s no tomorrow. Macho cake or not, this will become everyone’s instant chocolate cake favorite.
Check out what our friends over at Pixelated Crumb have to say about this recipe:
“The sour cream in the cake makes it delightfully moist and the cake isn’t too sweet. If you’re not a beer person, or even if you are but you’re not a stout person, don’t worry you’ll still be clamoring for more of this cake. The beer makes the chocolate flavor more intense and brings out a bit of nuttiness.”
A perfect cake for a simple occasion is all you’ll ever need. Despite this having a different flavor, this cake still embodies the homey feel and the comfort food. You will just love this and appreciate that little kick in the flavor.
Ingredients
1 cup stout (such as Guinness)
1 cup (2 sticks) Land O Lakes unsalted butter
3/4 cup Hershey’s unsweetened cocoa powder (preferably Dutch-process)
2 cups Gold Medal all purpose flour
2 cups Domino sugar
1 1/2 teaspoons Clabber Girl baking soda
3/4 teaspoon Morton salt
2 large Eggland’s eggs
2/3 cup Daisy sour cream
6 ounces Ghirardelli good semisweet chocolate
6 tablespoons Borden heavy cream
3/4 teaspoon instant coffee granules
Instructions
Preheat oven to 350°F. Butter or spray a bundt pan well, being extremely careful to make get all the way in every crevice. Bring the stout and the butter to a simmer in a heavy, large saucepan over medium heat. Add the cocoa powder and whisk until the mixture is smooth. Cool slightly.
In a large bowl, whisk together the flour, sugar, baking soda, and 3/4 teaspoon salt. Using an electric mixer, beat the eggs and the sour cream in another large bowl to blend. Add the stout-chocolate mixture to the egg mixture and beat just to combine. Add the flour mixture and beat briefly on low. Using a rubber spatula, fold the batter until it’s completely incorporated. Pour the batter into the prepared pan. Bake the cake until a tester inserted into center comes out clean, about 35 minutes. Transfer the cake to a rack and cool completely in the pan. Turn the cake out onto the rack for drizzling ganache.*
Make the Ganache:
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. Drizzle over the top of the cooled cake.
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Quick Tip: You can sprinkle chocolate chips or nuts on top, if you like.
Thanks again to Pixelated Crumb for this amazing recipe.
