Little_Squares
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This is a recipe I've been researching. Apparently it works better with chocolate stouts. As you'll see it's not diabetic, cholestrol, blood pressure or diet friendly - should taste great then! - Let me know what you think if you make it. I'm attempting this for Linz' birthday on Jan 18th.
Chocolate Stout Cake
Adapted from Bon Apptit, September 2002, recipe originally from the Barrington Brewery in Great Barrington, MA
This recipe was originally intended to make a layer cake of 3-8″ rounds. Upon many reviewers suggestions, it has been halved and it fit perfectly in a bundt pan. The halved amount is below, and the icing replaced with a simple ganache.
1 cup stout (such as Guinness)
1 cup (2 sticks) unsalted butter
cup unsweetened cocoa powder (preferably Dutch-process)
2 cups all purpose flour
2 cups sugar
1 teaspoons baking soda
teaspoon salt
2 large eggs
2/3 cup sour cream*
6 ounces good semisweet chocolate chips
6 tablespoons heavy cream
teaspoon instant coffee granules
Cake prep:
Preheat oven to 350F. Butter or spray a bundt pan. Bring 1 cup stout and 1 cup 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 teaspoon 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. Pour batter into prepared pan. Bake cake until tester inserted into center comes out clean, about 35 minutes. Transfer cake to rack; cool 10 minutes. Turn cake out onto rack and cool completely.
Ganache:
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. Drizzle over the top of cooled cake.
Here's the original Barrington's recipe:
Ingredients
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
Chocolate Stout Cake
Adapted from Bon Apptit, September 2002, recipe originally from the Barrington Brewery in Great Barrington, MA
This recipe was originally intended to make a layer cake of 3-8″ rounds. Upon many reviewers suggestions, it has been halved and it fit perfectly in a bundt pan. The halved amount is below, and the icing replaced with a simple ganache.
1 cup stout (such as Guinness)
1 cup (2 sticks) unsalted butter
cup unsweetened cocoa powder (preferably Dutch-process)
2 cups all purpose flour
2 cups sugar
1 teaspoons baking soda
teaspoon salt
2 large eggs
2/3 cup sour cream*
6 ounces good semisweet chocolate chips
6 tablespoons heavy cream
teaspoon instant coffee granules
Cake prep:
Preheat oven to 350F. Butter or spray a bundt pan. Bring 1 cup stout and 1 cup 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 teaspoon 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. Pour batter into prepared pan. Bake cake until tester inserted into center comes out clean, about 35 minutes. Transfer cake to rack; cool 10 minutes. Turn cake out onto rack and cool completely.
Ganache:
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. Drizzle over the top of cooled cake.
Here's the original Barrington's recipe:
Ingredients
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
