Chocolate
Chocolate Stout Cake Recipe
Servings |
MetricUS Imperial
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Ingredients
- 3 sticks butter
- cup ¾stout beer
- cup ¾cocoa powder
- 3 cups all purpose flour
- 1 teaspoon baking soda
- Pinch of salt
- 2 cups sugar
- 4 eggs
- cup ¾whole milk
- 2 teaspoons pure vanilla extract
- 1 cup chocolate chunks
- whipped cream
- 1 cup heavy cream
- cup ¼confectioners’ sugar
- teaspoon ½pure vanilla extract
Ingredients
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Instructions
- Preheat the oven to 350°. Grease a 9-inch cake pan with nonstick spray, then dust with flour to coat.
- In a medium pot, bring the butter and stout to a simmer, stirring until the butter is melted. Whisk in the cocoa powder. Cool slightly.
- In a large bowl, whisk the flour with the baking soda, salt and sugar.
- In a medium bowl, whisk the eggs with the milk and vanilla. Gradually add the butter mixture to the egg mixture, whisking well to combine.
- Gradually add the wet ingredients to the dry ingredients, whisking until the batter is well combined and totally smooth. Gently fold in the chocolate chunks.
- Pour the batter into the prepared cake pan. Bake until a toothpick or knife inserted into the center comes out clean (or with just a few moist crumbs), 60 to 75 minutes.
- Let the cake cool for 30 minutes in the pan, then run a knife or spatula around the edge to loosen the cake from the pan; gently invert the cake onto a wire rack. Cool completely.
- Make the whipped cream: Whip the cream to soft peaks in the bowl of an electric mixer fitted with the whisk attachment. Add the sugar and vanilla, and continue to whip until combined.
- To serve, mound the whipped cream on top of the cake. The finished cake (before adding whipped cream) will keep for up to a week in an airtight container. With whipped cream topping, it will keep in the refrigerator for up to two days.