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| Chocolate Stout Cake |
Ice as you would any cake. I topped mine with
strawberries, and while everyone loved this cake, the stout flavor was not that
strong, although you were aware of it, it was not enough for me to bother with
making this again. It was delicious though! Recipe
adapted from Epicurious
Chocolate Cake with Chocolate Stout Beer
May 19, 2013
Yield:
Prep time:
Cook time:
Total time:
Ingredients
Cake Ingredients
- 2 cups Chocolate Stout (or 1.5 cups stout and .5 cups strong instant coffee)
- 2 cups 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
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 1/3 cups Fage yogurt (or sour cream if you prefer)
Icing
- 2 cups heavy whipping cream
- 1 pound semisweet chocolate chips
Instructions
- Preheat oven to 350°F. Butter three 6-inch round cake pans.
- In heavy large saucepan over medium heat, bring stout, coffee and butter to a simmer. Add cocoa powder and whisk until mixture is smooth. Cool enough that you will not cook the eggs in the next steps.
- Whisk flour, sugar, baking soda, and salt in large bowl to blend. In large bowl, use a mixer to beat eggs, vanilla and sour cream in another large bowl to blend.
- Add stout-chocolate mixture to the egg mixture and beat until just combined. Add flour mixture and beat on low speed until just combined. Divide batter equally among prepared pans. Bake cakes until tester inserted into center of cakes comes out clean, about 35 minutes. Transfer cakes to rack; cool 10 minutes. Turn cakes out onto rack and cool completely.
- For the icing
- Bring cream to a scald (small bubbles around the rim of the pan). Remove from heat. Add chopped chocolate and whisk until melted and smooth. Refrigerate until icing is spreadable, stirring frequently, about 2 hours
All photographs copyright Janet S. Grey
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