Chocolate Stout Cake
The sunset of Berkshire Kitchen is on the horizon. This is my last column and it is with some sadness that I bid you all adieu. This has been a personally rewarding experience for me and I want my readers to know how greatly I appreciate their attention. This chapter of my life is coming to a close but where one ends another begins. I have thoroughly enjoyed working with the staff of BerkshireStyle and the opportunity to do this work which has been more like play for me. Until we meet again…
The name of this recipe does not refer to a heavy or firm cake, although it is substantial. The title refers to the brew that provides the flavorful liquid used for the cake.
Beer and chocolate?! What sense does that make? The first time I saw a recipe calling for stout in a chocolate cake, I was surprised and intrigued. And, once Once tasted I had to agree that it was an excellent pairing.
We’re not talking about a lager, Pilsner or ale. It must be a stout such as Guinness. The brand doesn’t matter. There are other brewers, some local, that produce excellent stouts.
The flavor notes of molasses, chocolate and toasted grain all marry well with chocolate. Add some sweetness, brighten it up with some espresso powder and the result is a flavorful and moist cake. Top it with ganache or a version of cream cheese frosting and it becomes something special.
This recipe is an amalgam of several, including one from Nigella Lawson. Not only is it appropriate for an Irish holiday, it is great anytime. And, because the stout is reduced before being incorporated into the batter and baked in the cake, there is no residual alcohol.
Try something new that is sure to be kept handy in your recipe file!
CHOCOLATE STOUT CAKE
Ingredients:
- 2 twelve ounce bottles stout
- 2 cups all-purpose flour
- ¾ cup Dutch process cocoa powder
- 2 cups natural sugar (for a little extra flavor)
- ¾ cup sour cream or full fat Greek yogurt
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 2 teaspoons espresso powder
- ½ teaspoon salt
- 8 tablespoons unsalted butter, plus more to butter the pan
- 2 tablespoons neutral oil
- 2 teaspoons baking soda
- 1 teaspoon baking powder
Method:
- Butter a 10 inch springform pan and line with parchment paper
- In a small saucepan, reduce the stout to 1 cup plus 2 tablespoons. Add the butter and oil to melt. Cool to room temperature
- Heat oven to 350F degrees
- Sift or whisk together the flour, cocoa powder, salt, baking soda and baking powder
- In a separate bowl, whisk together the eggs, sour cream, sugar, vanilla and the cooled stout mixture
- With a rubber spatula, combine the dry mixture with the wet ingredients and mix well
- Pour into the prepared pan and bake for about 50 minutes, or until a toothpick inserted into the middle comes out with just a few crumbs attached
- Cool the cake completely in the pan
- Remove the cake from the pan onto a platter and top with the frosting. Recipe below
Frosting:
- 4 ounces softened cream cheese
- 2 tablespoons softened unsalted butter
- 8 ounces 60-70% chocolate bars, chopped
- 1 tablespoon molasses
- 1 to 2 tablespoons heavy cream
- Place all ingredients in a nonreactive bowl over, but not in, a pan of simmering water
- Slowly whisk as it melts until completely incorporated
- Pour over the cake immediately, or cool to room temperature and whisk a little to fluff it up and then spread over the cake
- Serve as is, or with whipped cream
This is a favorite of mine and I’m sure that it will be of yours.
Enjoy!