Best Chocolate Stout Cake With Coffee Glaze Recipes

Chocolate Stout Cake image

Provided by susie cooks

Categories Dessert

Time 1h20m

Yield 1 cake, 16 serving(s)

Number Of Ingredients 13

1 1/4 cups stout beer (such as Guinness don't include foam when measuring)
1/3 cup dark molasses (not blackstrap)
7 1/2 ounces all-purpose flour (1 2/3 cups)
2 1/4 ounces unsweetened natural cocoa powder (not dutch process, 3/4 cup)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
10 ounces unsalted butter, softened at room temperature (1 1/4 cups)
1 1/2 cups packed light brown sugar
3 large eggs, at room temperature
6 ounces semisweet chocolate, very finely chopped
3/4 cup heavy cream
6 ounces semisweet chocolate, chopped

Steps:

Position rack in the center of the oven and preheat to 350 degrees.
Butter a 10-12 cup bundt pan and lightly dust with sifted cocoa.
Tap out excess.
In a small saucepan over high heat, bring the stout and molasses to a simmer.
Remove from heat and let stand while preparing the batter.
Sift together the flour, cocoa powder, baking powder, baking soda and salt.
In a mixer with paddle attachment, cream the butter for about 1 minute, add brown sugar and beat on medium speed until fluffy and light- about 3 minutes.
Scrape down sides as needed.
Beat in eggs one at a time, scraping down after each addition.
With the mixer on low, alternate adding the flour mixture and the stout mixture, beginning and ending with the flour.
Scrape down sides of bowl and then beat for 20 seconds until smooth.
Stir in chopped chocolate.
Spoon batter into prepared pan, spreading evenly.
Run knife through batter to eliminate air pockets.
Bake until wooden skewer comes out with only a few moist crumbs clinging to it- about 45-50 minutes.
Let cake cool for 20 minutes then invert cake on to a rack to cool until just barely warm.
To make glaze: bring cream to a boil in a saucepan over high heat, remove pan from heat and add chocolate.
Whisk until chocolate is melted and smooth.
Let cool for 5 minutes before drizzling over cake.
Drizzle glaze over cake.
If you are making the cake ahead- do not glaze, wrap in plastic wrap and refrigerate or freeze.
Glaze when ready to serve.

Chocolate Stout Cake image

Yield Makes 12 servings

Number Of Ingredients 13

Cake
2 cups stout (such as Guinness)
2 cups (4 sticks) unsalted butter
1 1/2 cups unsweetened cocoa powder (preferably Dutch-process)
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
Icing
2 cups whipping cream
1 pound bittersweet (not unsweetened) or semisweet chocolate, chopped

Steps:

For cake:
Preheat oven to 350°F. Butter three 8-inch round cake pans with 2-inch-high sides. Line with parchment paper. Butter paper. 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.
Whisk flour, sugar, baking soda, and 1 1/2 teaspoons salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely 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 icing:
Bring cream to simmer in heavy medium saucepan. Remove from heat. Add chopped chocolate and whisk until melted and smooth. Refrigerate until icing is spreadable, stirring frequently, about 2 hours.
Place 1 cake layer on plate. Spread 2/3 cup icing over. Top with second cake layer. Spread 2/3 cup icing over. Top with third cake layer. Spread remaining icing over top and sides of cake.