Chocolate Stout Cake (Version #2)

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Forget milk--stout is the perfect pairing for this cake. Serve glasses of the same brew you used in the cake batter. Take it up a notch by adding a scoop or two of vanilla ice cream to the beer for a grown-up float.
3 oz unsweetened chocolate, chopped
2 1/4 cups all purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
14 tbsp (1 3/4 sticks) salted butter, room temperature
1 1/4 cups plus 3 tbsp sugar
3 large eggs, separated
3/4 cup chocolate stout, regular stout, or porter
2/3 cup freshly brewed strong coffee
1 1/2 pkgs (18 oz) semi-sweet chocolate chips
2 cups heavy whipping cream
1 tsp instant espresso powder
1. For cake:  Position rack in center of oven and preheat to 350 F.  Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides.  Line bottom of each cake pan with parchment paper round; butter and flour parchment.  Place chopped chocolate in medium metal bowl.  Set bowl over saucepan of barely simmering water and stir until chocolate is melted and smooth.  Remove bowl from over water and set aside.
2. Whisk flour, baking powder, baking soda, and salt in medium bowl to blend.  Using electric mixer, beat butter and 1 1/4 cups sugar in large bowl until fluffy and pale yellow, about 2 minutes.  Add egg yolks 1 at a time, beating until well blended after each addition.  Beat in lukewarm melted chocolate, then stout and coffee.  Beat flour mixture into chocolate mixture in 2 additions just until incorporated.
3. Using clean dry beaters, beat egg whites and remaining 3 tbsp sugar in another medium bowl until stiff but not dry.  Fold 1/3 of egg whites into cake batter to lighten, then fold in remaining egg whites in 2 additions.  Divide batter between prepared cake pans (about 3 cups for each); smooth tops.
4. Bake cakes until tester inserted into center comes out clean, about 30 minutes.  Transfer cakes to racks and cool in pans 20 minutes.  Invert cakes onto racks; remove parchment paper and cool completely.  DO AHEAD:  Cakesccan be make 1 day ahead.  Cover and store at room temperature.
5. For frosting:  Place chopped chocolate in medium heatproof bowl.  Combine whipping cream and expresso powder in medium saucepan.  Bring cream mixture to simmer over medium-high heat, whisking occasionally.  Pour cream mixture over chopped chocolate; let stand 1 minute, then whisk until chocolate is melted and mixture is smooth.  Chill chocolate frosting until slightly thickened and spreadable, stirring occasionally, about 2 hours (or for quick chilling, place frosting in freezer until thickened and spreadable, stirring occasionally, about 30 minutes).
6. Using serrated knife, trim rounded tops from both cake layers so that tops are flat.  Place 1 cake layer, trimmed side up, on 9-inch-diameter tart pan bottom or cardboard round, then place on rack set over baking sheet.  Drop 1 1/4 cups frosting by  large spoonfuls over top of cake layer; spread frosting evenly to edges with offset spatula or butter knife.  Top with second cake layer, trimmed side down.  Spread remaining frosting evenly over top and sides of cake.  DO AHEAD:  Can be made up to 1 day ahead.  Cover with cake dome and refrigerate.  Let cake stand at room temperature at least 1 hour and up to 3 hours before serving.

Serves:   16

Per serving:  667.3 kcal, 65.9% kcal from fat, 48.9 g fat, 28.2 g saturated fat, 142.8 mg cholesterol, 62.9 g carbs, 4.3 g dietary fiber, 38.6 g total sugars, 58.7 g net carbs, 8.3 g protein.

Meal   SnackDish   Cake
Cooking Method   BakedPrep Time   15 to 30 minutes
Cooking Time   15 to 30 minutes

Carolyn Beck

Member since Jun 2008

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