Chocolate Stout Cake
Cook Time
35 minutes
Rating
5 out of 5 stars
(114)
Ingredients
- 1 cup (235 ml) stout (such as Guinness)
- 1 cup (2 sticks, 8 ounces or 230 grams) unsalted butter
- 3/4 cup (65 grams) unsweetened cocoa powder (preferably Dutch-process)
- 2 cups (230 grams) all-purpose flour
- 2 cups (400 grams) granulated sugar
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon salt
- 2 large eggs
- 2/3 cup (160 grams) sour cream
- 6 ounces (170 grams) good semisweet chocolate chips
- 6 tablespoons (90 ml) heavy cream
- 3/4 teaspoon instant coffee granules
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Preparation
Step 1
Preheat oven to 350°F. Butter or spray a bundt pan well, ensuring all nooks and crannies are covered.
Step 2
Bring 1 cup stout and 1 cup butter to simmer in a heavy large saucepan over medium heat.
Step 3
Add cocoa powder and whisk until the mixture is smooth. Cool slightly.
Step 4
Whisk flour, sugar, baking soda, and 3/4 teaspoon salt in a large bowl to blend.
Step 5
Using an electric mixer, beat eggs and sour cream in another large bowl to blend.
Step 6
Add stout-chocolate mixture to egg mixture and beat just to combine.
Step 7
Add flour mixture and beat briefly on slow speed. Using a rubber spatula, fold batter until completely combined.
Step 8
Pour batter into the prepared pan.
Step 9
Bake cake until tester inserted into the center comes out clean, about 35 minutes.
Step 10
Transfer cake to rack; cool completely in the pan, then turn cake out onto rack for drizzling ganache.
Step 11
For the ganache, melt the chocolate, heavy cream, and coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
Step 12
Drizzle ganache over the top of the cooled cake.
Step 13
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Chef's notes
The recipe was originally intended for a layer cake of 3 8-inch rounds. It was halved to fit perfectly in a bundt pan.
Cooling the cake completely in the pan before releasing it may prevent sticking.
