Chocolate Stout Cake Recipe Epicuriouscom

CHOCOLATE STOUT CAKE

Steps:

• Put oven rack in middle position and preheat oven to 350°F. Lightly brush ring pan with melted butter and chill 2 minutes, then butter again and chill while making batter.
• Bring beer to a boil in a small saucepan and add prunes. Remove from heat and let stand until most of liquid is absorbed.
• Meanwhile, melt chocolate and remaining stick butter together in a small heavy saucepan over low heat, stirring constantly. Sift together flour, baking soda, and salt into a bowl.
• Beat together eggs, brown sugar, and vanilla in a large bowl with an electric mixer at high speed until thick, about 2 minutes. Add chocolate mixture and beat until just combined. Reduce speed to low and add flour mixture, mixing until just combined. Stir in prune mixture until combined well. Spoon batter into ring mold and bake until a wooden skewer inserted into middle of cake comes out clean, 40 to 45 minutes.
• Cool cake in mold on a rack 10 minutes, then invert onto rack to cool completely, at least 30 minutes.

CHOCOLATE STOUT CAKE

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.

CHOCOLATE STOUT LAYER CAKE WITH CHOCOLATE FROSTING

Steps:

• 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.
• Whisk flour, baking powder, baking soda, and salt in medium bowl to blend. Using electric mixer, beat butter and 11/4 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.
• Using clean dry beaters, beat egg whites and remaining 3 tablespoons 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.
• Bake cakes until tester inserted into centers 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: Can be made 1 day ahead. Cover and store at room temperature.
• For frosting:
• Place chopped chocolate in medium heatproof bowl. Combine whipping cream and espresso 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).
• 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.

CHOCOLATE STOUT CAKES

Steps:

• Preheat oven to 325 degrees F.
• Bring the Stout, cream, and 1/2 cup sugar, to a simmer in a medium saucepan, stirring until the sugar dissolves. Remove from the heat. Add 1 cup chocolate chips and whisk until melted and smooth. Set aside to cool.
• Whisk the eggs and vanilla in large bowl to blend. Gradually whisk in the cooled chocolate mixture.
• Add the bread cubes and the remaining chocolate chips to the custard, and toss to coat. Transfer to 1 1/2-quart-capacity shallow round, square or oval baking dish that you have greased with butter or oil. The batter will come close to the top of the pan. Sprinkle 2 tablespoons sugar over top.
• Bake until the custard thickens and the center is just set, about 50 to 60 minutes.
• Serve warm, cut a circle using a round biscuit cutter. Garnish with partially whipped whipping cream, lightly sweetened with sugar.

CHOCOLATE STOUT CAKE

Steps:

• For Cake: Preheat oven to 350 degrees.
• Butter three 8” round cake pans with 2” 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 ½ tsp salt in large bowl to blend.
• Using electric mixer, beat eggs and sour cream in another large bowl to blend.
• Add stout-chocolate 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.
• Top with third cake layer.
• Spread remaining icing over top and sides of cake.

3-MINUTE MOLTEN DOUBLE CHOCOLATE MUG CAKE

Steps:

• Stir together the oil and sugar in a 12- or 14- ounce ceramic, microwave- safe mug, using a fork. Stir in the egg yolk and vanilla, and then the sour cream. Stir in the baking powder and salt, and then the flour and cocoa powder.
• Stir in the chocolate chips and microwave on high for 1 to 2 minutes, depending on your microwave (in my microwave, 1 ½ minutes is just about golden). The cake is done when it rises above the edge of the mug (or close to it) and its top looks glossy and set, but not wet.
• Let cool briefly- it will collapse-sorry, but true. The center will be more molten-like than cake-like, very soft, and very hot-be careful! Enjoy ASAP with vanilla ice cream.

CHOCOLATE STOUT CAKE

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

Steps:

• 1. Preheat oven to 350°F. Grease & flour three 8" or two 9" cake pans. Line them with parchment paper circles. Be sure your 9" pans are at least 2" deep. 2. For the cake: Place stout & butter in a large, heavy saucepan, & heat until the butter melts. Remove pan from heat, & add cocoa powder. 3. Whisk until mixture is smooth. Set aside to cool to room temperature. 4. Whisk together flour, sugar, baking powder, & salt in a large bowl; set aside. 5. In a large mixing bowl, beat together eggs & sour cream. 6. Add stout-cocoa mixture, mixing to combine. 7. Add flour mixture & mix together at slow speed. Scrape sides and bottom of bowl, & mix again for 1 minute. 8. Divide batter equally among the prepared pans. 9. Bake layers for 35 min. for 8" pans, or 45 to 50 min. for 9" pans, until a cake tester inserted into the center comes out clean. Remove cakes from oven & cool on a rack for 10 min. before turning cakes out of pans & returning to rack to finish cooling completely before frosting. 10. For the frosting: Place chopped chocolate in a large heatproof bowl. Bring cream to a simmer in a heavy, medium-sized saucepan. 11. Pour hot cream over chocolate and stir until mixture is completely smooth. 12. Stir in vanilla. Refrigerate until icing is spreadable, stirring occasionally, about 2 hrs. 13. To assemble: Trim one cake layer to have a flat top, if necessary (otherwise the layer will crack when you place it upside down on your cake plate). 14. Line edges of a serving plate with parchment or wax paper to keep it clean, & then place layer upside down on top. Spread 2/3 cup of icing over just the top of the layer. 15. Top with another cake layer, top side down, & repeat the process. If you baked three layers, add that one also. 16. Use remaining frosting to cover top and sides of the cake. Remove parchment or waxed paper. Sprinkle with shamrock sugar decorations, if you have them.