Chocolate Stout Cake Recipe Is Pure Perfection With Beer (Who Knew?!)

chocolate stout cakeThe best thing for me about the fall is sitting down and enjoying a nice stout. Well, one of the best things. I am not, you know, an alcoholic and as such I enjoy other pursuits. Still, a delicious, filling, chocolatey beer on a chilly afternoon? Kind of the greatest. 

In fact, the only thing better than a nice stout is a nice, thick piece of chocolate cake! That's why this Chocolate Stout Cake recipe holds such a special place in my heart. It's a great way to welcome autumn and makes a perfect addition to your next party or even a very special treat to follow your Sunday dinner.

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Chocolate Stout Cake adapted from Bon Appetit

Ingredients:

For the cake:

2 cups stout (such as Guinness)
2 cups (about 4 sticks) unsalted butter
1 1/2 cups unsweetened cocoa powder
4 cups all purpose flour
4 cups sugar
1 tablespoon baking soda
1 1/2 teaspoons salt
4 large eggs
1 1/3 cups sour cream

For the icing: 

2 cups whipping cream
1 pound bittersweet (not unsweetened) or semisweet chocolate, chopped

Directions:

For the cake:

  1. Preheat oven to 350°F.
  2. Butter 3 (8-inch) round cake pans with 2-inch-high sides.
  3. Bring 2 cups stout and 2 cups butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
  4. Whisk flour, sugar, baking soda, and 1 1/2 teaspoons salt in large bowl to blend.
  5. Using electric mixer, beat eggs and sour cream in another large bowl to blend.
  6. Add stout-chocolate mixture to egg mixture and beat just to combine.
  7. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined.
  8. Divide batter equally among prepared pans.
  9. Bake about 35 minutes. Transfer cakes to rack; cool 10 minutes. Turn cakes out onto rack and cool completely.

For the icing:

  1. Bring cream to simmer in heavy medium saucepan.
  2. Remove from heat.
  3. Add chopped chocolate and whisk until melted and smooth.
  4. Refrigerate until icing is spreadable, stirring frequently, about 2 hours.
  5. Place 1 cake layer on plate. Spread 2/3 cup icing over.
  6. Top with second cake layer. Spread 2/3 cup icing over.
  7. Top with third cake layer. Spread remaining icing over top and sides of cake.

Image via TheBittenWord.com/Flickr

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