Friday, November 7, 2008

Chocolate Stout Cake


I've seen a number of recipes lately for chocolate stout cake and just had to try to make one. This cake turned out great. It is very easy to make. You do not taste the stout at all (thank goodness). I think what it does is make the cake very moist, dark and dense, and that is a GOOD thing!!! This recipe calls for a cream cheese frosting. The frosting is good but not one of my favorites. I absolutely love marshmallow frosting and may try that next time. The recipe comes from Start Cooking but you can also find the recipe below. I did not tweak this at all since I have never baked using stout before. The recipe is great as written! (It is orginally from Nigella Lawson.)


8 oz of Guiness Stout beer

3/4 cup unsweetened cocoa powder

2 cups granulated sugar

3/4 cup sour cream

2 eggs

1 tbs vanilla extract

2 cups all purpose flour

2 1/2 tsps baking soda


Preheat over to 350F degrees. Line a 9 inch springform pan with parchment paper, bottom and sides. (I only lined the bottom and it was fine). Make sure bottom of pan is greased before you add the parchment paper. Also grease sides of pan. I used Pam with flour.


Pour Guiness Stout into a 4 quart saucepan. Add the butter. Over medium heat stir or whisk until the butter has melted. Whisk in the cocoa powder and the sugar. Once the sugar has melted, remove the pan from heat.

Crack the eggs into a small dish, then put the eggs into a medium bowl. Add the vanilla extract, sour cream. Whisk these three together. Pour the egg mixture into the chocolate. Whisk until it is well blended.

Add the flour and baking soda. Whisk everything together until it is totally blended. Pour the batter into the prepared pan. Bake cake for 45 to 50 minutes or until wooden toothpick inserted into center of cake comes out clean. Set the cake on a wire rack to cool completely. Do not remove cake from pan until it is cold. (I ran a knife around sides of cake about 5 minutes after I removed it from oven to make sure the sides were not sticking.)


Cream Cheese Frosting

8 ounces cream cheese, softenend

1 cup confectioners sugar

1 tsp vanilla extract

2 tbs heavy cream or milk


Put cream cheese into medium size bowl and sift 1 cup confectioner's sugar over it to remove any lumps. Using an electric mixer, whip the cheese and sugar together until it is fluffy and smooth. Whip in 1 tsp vanilla extract and 2 tablespoons heavy cream or milk in small amounts. Beat until you have a spreadable consistency. Spread frosting on the top of the cake, starting at the middle and fanning out to the top edge of the cake. The sides of this cake do not get frosted. The cake, once it is frosted is supposed to be reminiscent of a pint of stout -- a dense, dark bottom with a frothy white top!!!! (I also added bittersweet chocolate shavings to the top of my cake.)

8 comments:

Pamela said...

Thank you so much for stopping by my blog! This cake looks great. I was hoping to try a chocolate ice cream made with Guiness over the summer, but it's on the back burner for now! I'm off to check out your blog now.

Esi said...

I made this recipe into cupcakes for my birthday over the summer and my friends loved it! I love how it's rich without feeling heavy.

The Blonde Duck said...

The shavings are cute!

Peabody said...

I always have such trouble making this cake...I seem to drink all the beer before it can get in the cake. ;)

Emiline said...

Oh, wow, that cake looks amazing! I made a stout cake one time, and it was really, really good. It had toffee sauce on it.

Sara said...

This looks really delicious!

Candy said...

I'll have to try this one. Looks very tasty!

justine said...

how much butter?