Chocolate Stout Cakes Recipes

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CHOCOLATE STOUT CAKE



Chocolate Stout Cake image

Make and share this Chocolate Stout Cake recipe from Food.com.

Provided by susie cooks

Categories     Dessert

Time 1h20m

Yield 1 cake, 16 serving(s)

Number Of Ingredients 13

1 1/4 cups stout beer (such as Guinness don't include foam when measuring)
1/3 cup dark molasses (not blackstrap)
7 1/2 ounces all-purpose flour (1 2/3 cups)
2 1/4 ounces unsweetened natural cocoa powder (not dutch process, 3/4 cup)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
10 ounces unsalted butter, softened at room temperature (1 1/4 cups)
1 1/2 cups packed light brown sugar
3 large eggs, at room temperature
6 ounces semisweet chocolate, very finely chopped
3/4 cup heavy cream
6 ounces semisweet chocolate, chopped

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



Chocolate Stout Cake image

The dark beer known as stout gives this cake an intense, not-too-sweet flavor.

Categories     Cake     Beer     Milk/Cream     Mixer     Chocolate     Dessert     Bake     Fall     Sour Cream     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 13

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

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 CUPCAKES



Chocolate Stout Cupcakes image

I love cooking with beer and there's no exception when it comes to desserts. Of all beers, stout is the perfect one for desserts because of its distinct chocolate and coffee notes. Pairing it with actual chocolate is the obvious choice. These cupcakes are light in texture but heavy in the chocolate department. The white cream cheese icing reminds me of the creamy white head that Guinness is famous for.

Provided by Dave Lieberman

Categories     dessert

Time 40m

Yield 24 cupcakes

Number Of Ingredients 13

3/4 cup unsweetened cocoa, plus more for dusting finished cupcakes
2 cups sugar
2 cups all-purpose flour
1 teaspoon baking soda
Pinch fine salt
1 bottle stout beer (recommended: Guinness)
1 stick butter, melted
1 tablespoon vanilla extract
3 large eggs
3/4 cup sour cream
1 (8-ounce) package cream cheese, softened at room temperature
3/4 to 1 cup heavy cream
1 (1-pound) box confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F.
  • In a large mixing bowl, whisk together the cocoa, sugar, flour, baking soda, and salt.
  • In another medium mixing bowl, combine the stout, melted butter, and vanilla. Beat in eggs, 1 at time. Mix in sour cream until thoroughly combined and smooth. Gradually mix the dry ingredients into the wet mixture.
  • Lightly grease 24 muffin tins. Divide the batter equally between muffin tins, filling each 3/4 full. Bake for about 12 minutes and then rotate the pans. Bake another 12 to 13 minutes until risen, nicely domed, and set in the middle but still soft and tender. Cool before turning out.
  • To make the icing: In a medium bowl with a hand mixer, beat the cream cheese on medium speed until light and fluffy. Gradually beat in the heavy cream. On low speed, slowly mix in the confectioners' sugar until incorporated and smooth. Cover with plastic wrap and refrigerate until ready to use. Icing can be made several hours ahead and kept covered and chilled.
  • Top each cupcake with a heap of frosting and dust with cocoa.

CHOCOLATE STOUT CAKE



Chocolate Stout Cake image

Stout beer adds lift to this chocolatey cake set atop a stout cream sauce.

Categories     Beer     Chocolate     Dessert     Bake     Quick & Easy     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 14

1 stick (1/2 cup) unsalted butter plus 2 melted tablespoons
1/2 cup stout such as Mackeson or Guinness (pour beer slowly into measuring cup; do not measure foam)
1/2 cup packed soft pitted prunes (6 oz), chopped
3 1/2 oz fine-quality bittersweet chocolate (not unsweetened or extra-bitter), chopped
1 1/4 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1 cup packed dark brown sugar
1 teaspoon vanilla
Accompaniment: Stout Crème Anglaise
Garnish: confectioners sugar
Special Equipment
an 8- by 3-inch ovenproof ring mold or a 6-cup-capacity bundt pan

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.

MALTED CHOCOLATE & STOUT LAYER CAKE



Malted Chocolate & Stout Layer Cake image

If you want a dessert that will take the cake at a St. Patrick's Day celebration, look no further! The rich chocolate cake is incredibly moist and has a nice malt flavor that's perfectly complemented by the Irish cream frosting. -Jennifer Wayland, Morris Plains, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 16 servings.

Number Of Ingredients 19

2 cups stout beer
1-3/4 cups butter, cubed
3 ounces bittersweet chocolate, chopped
1 cup malted milk powder
1 cup baking cocoa
1-1/2 cups sour cream
4 large eggs, room temperature
3-1/2 cups sugar
3-1/2 cups cake flour
2-1/2 teaspoons baking soda
1 teaspoon salt
FROSTING:
1 cup sugar
1/2 cup Irish cream liqueur
6 large egg yolks, beaten
1-1/2 teaspoons vanilla extract
1-1/2 cups butter, softened
1/2 cup malted milk powder
Chopped malted milk balls, optional

Steps:

  • Grease and flour three 9-in. round baking pans; set aside., In a large saucepan, combine beer, butter and chocolate. Cook and stir over medium-low heat until butter and chocolate are melted. Remove from heat; whisk in milk powder and cocoa. Transfer to a large bowl. Let stand 15 minutes. , Preheat oven to 350°. Add sour cream and eggs to chocolate mixture; beat until well blended. Combine sugar, flour, baking soda and salt; gradually beat into chocolate mixture until blended. Pour batter into prepared pans., Bake until a toothpick inserted in the center comes out clean, 32-36 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., In a large heavy saucepan, bring sugar and liqueur to a gentle boil over medium heat; cook until sugar is dissolved. Remove from heat. Add a small amount of hot mixture to egg yolks; return all to pan, stirring constantly. Cook until mixture thickens, about 2 minutes longer, stirring constantly. Remove from heat; stir in vanilla. Cool to room temperature., In a large bowl with a whisk attachment, cream butter until fluffy, about 5 minutes. Gradually beat in sugar mixture. Add milk powder; beat until fluffy, about 5 minutes. If necessary, refrigerate until frosting reaches spreading consistency., Place bottom cake layer on a serving plate; spread with 2/3 cup frosting. Repeat layers. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Refrigerate at least 1 hour before serving. If desired, top with chopped malted milk balls.

Nutrition Facts : Calories 821 calories, Fat 48g fat (29g saturated fat), Cholesterol 220mg cholesterol, Sodium 760mg sodium, Carbohydrate 90g carbohydrate (64g sugars, Fiber 2g fiber), Protein 7g protein.

CHOCOLATE-STOUT MINI BUNDT CAKES



Chocolate-Stout Mini Bundt Cakes image

Bundt cake gets a boozy makeover in these mini stout-spiked treats topped with a decadent cream cheese glaze.

Provided by Yvette Marquez

Categories     Dessert

Time 1h10m

Yield 30

Number Of Ingredients 15

2 cups granulated sugar
1 3/4 cups Gold Medal™ all-purpose flour
3/4 cup unsweetened baking cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup buttermilk
1/2 cup vegetable oil
1 teaspoon vanilla
1/2 cup stout beer
1/2 cup freshly brewed hot coffee
4 oz (half of 8-oz package) cream cheese, softened
1/4 cup milk
1 cup powdered sugar

Steps:

  • Heat oven to 350°F. Grease 3 (12-cup) mini fluted tube cake pans with shortening.
  • In bowl of electric mixer fitted with paddle, mix granulated sugar, flour, cocoa, baking soda, baking powder and salt on low speed.
  • In medium bowl, beat egg, buttermilk, oil and vanilla with whisk until well blended. Slowly beat buttermilk mixture into dry ingredients just until incorporated. Gradually beat in beer and hot coffee until thoroughly incorporated. Pour batter evenly into fluted muffin cups, filling each about half to two-thirds full. (If you only have 1 pan, refrigerate batter during first baking; repeat twice with remaining batter to make 30 cakes.)
  • Bake 12 to 14 minutes or until toothpick inserted in center of each cake comes out clean. Cool in pan 10 minutes. Place cooling rack upside down over muffin cups; tap pan against work surface to make sure cakes have loosened. Remove pan; cool cakes at least 15 minutes.
  • In large bowl, beat cream cheese and milk with electric mixer on medium speed until smooth. Gradually add powdered sugar, beating until smooth. Pour glaze over cooled cakes, allowing some to flow over sides.

Nutrition Facts : ServingSize 1 Serving

CHOCOLATE-STOUT CUPCAKES



Chocolate-Stout Cupcakes image

These Chocolate-Stout Cupcakes can be frosted and stored in an airtight container in the refrigerator up to a day ahead. Perfect for St. Patrick's Day, decorate them with the hearts just before serving.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Time 1h45m

Yield Makes 24

Number Of Ingredients 16

16 ounces cream cheese
1 stick unsalted butter, room temperature
2 cups confectioners' sugar
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
2 cups unbleached all-purpose flour
2 cups plus 2 tablespoons sugar
1 teaspoon baking soda
1 teaspoon kosher salt
2 sticks unsalted butter
1/3 cup unsweetened Dutch-process cocoa powder
1 bottle (11.2 ounces) stout, such as Guinness (about 1 1/3 cups)
2 large eggs, lightly beaten
1/4 cup sour cream
1 lime
96 chocolate gold hearts (available at ohnuts.com)

Steps:

  • Cream Cheese Frosting: Beat cream cheese with butter until fluffy, about 5 minutes. Add confectioners' sugar, 1 cup at a time, and beat until smooth, scraping down sides of bowl as necessary. Beat in vanilla and salt. Frosting can be stored in an airtight container in refrigerator for up to 5 days.
  • Cupcakes: Preheat oven to 375 degrees. Line two standard 12-cup muffin tins with baking cups. In a large heatproof bowl, whisk together flour, 2 cups sugar, baking soda, and salt.
  • Melt butter in a saucepan over medium heat. Whisk in cocoa powder, then stout. Increase heat to medium-high and bring mixture to a boil, whisking occasionally. Remove from heat; stir into flour mixture just until combined. Stir in eggs and sour cream.
  • Divide batter evenly among cups, filling each two-thirds of the way. Bake, rotating once, until cupcakes spring back and a tester inserted in centers comes out clean, 16 to 18 minutes. Transfer tins to wire racks; let cool completely.
  • Meanwhile, peel wide strips of lime zest with a vegetable peeler. Thinly slice zest into 1/8-inch-wide strips. Coat strips in remaining 2 tablespoons sugar; cut into 1/2-inch-long pieces.
  • Spread cupcakes with 2 cups frosting (reserve remaining for another use). Top each with 4 gold hearts (to form a shamrock) and 1 piece of sugared lime zest (to make a stem). Serve.

CHOCOLATE STOUT CAKES



Chocolate Stout Cakes image

Provided by Chuck Hughes

Categories     dessert

Time 1h20m

Yield 4 servings

Number Of Ingredients 8

1 1/2 cups Stout beer
1/2 cup 35 percent cream
1/2 cup plus 2 tablespoons sugar
1 1/4 cups semisweet chocolate chips
4 large eggs
2 teaspoons pure vanilla extract
4 cups French bread with crust, cut into 1-inch cubes
Whipped cream, for serving

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 CAKES



Chocolate Stout Cakes image

Make and share this Chocolate Stout Cakes recipe from Food.com.

Provided by Chuck Hughes

Categories     Dessert

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/2 cups stout beer
1/2 cup 35% cream
1/2 cup plus 2 tablespoons sugar
1 1/4 cups semi-sweet chocolate chips
4 large eggs
2 teaspoons pure vanilla extract
4 cups French bread, with crust cut into 1-inch cubes
whipped cream, for serving

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.

Nutrition Facts : Calories 1121.2, Fat 24.7, SaturatedFat 12, Cholesterol 186, Sodium 1246.3, Carbohydrate 190.6, Fiber 8.6, Sugar 59.8, Protein 35.6

CHOCOLATE STOUT CAKE WITH COFFEE GLAZE



Chocolate Stout Cake With Coffee Glaze image

This dark chocolate cake relies on stout beer to add malted notes. Coffee helps enhance the chocolate flavor, and sour cream keeps the cake moist for days. A spiked coffee glaze studded with cacao nibs lends crunch and a nice bitter edge. This recipe calls for natural-process cocoa powder, which, along with other acidic ingredients like dark brown sugar, coffee, beer and sour cream, reacts with baking soda to make the cake rise. Dutch-process cocoa is chemically neutral and should not be substituted here, as it may cause your cake to rise unevenly and could produce an unpleasant flavor. Available from speciality baking supply stores and online, black cocoa powder is also used in this recipe to enhance the dark cocoa color and flavor, but feel free to substitute more natural cocoa powder.

Provided by Laurie Ellen Pellicano

Categories     cakes, dessert

Time 4h

Yield 1 (10-inch) Bundt cake

Number Of Ingredients 19

3 cups/384 grams unbleached all-purpose flour, plus 1 tablespoon for dusting the pan
1/2 cup/50 grams natural process cocoa powder, plus 1 tablespoon for dusting the pan
3/4 cup/171 grams unsalted butter (1 1/2 sticks), plus more for greasing the pan
1 tablespoon baking soda
1/4 cup/25 grams black cocoa powder (or substitute additional natural process cocoa powder)
2 packed cups/440 grams dark brown sugar
2 teaspoons to 1 tablespoon fine sea salt (depending on your preference)
1/3 cup/80 milliliters grapeseed or other neutral oil
1 cup/240 milliliters stout beer
1/2 cup/120 milliliters cold-brew or strong brewed coffee
1 cup/240 grams sour cream
3 large eggs
1 tablespoon whiskey
1 3/4 cups/228 grams confectioners' sugar
1 1/2 tablespoons sour cream
1 tablespoon whiskey
1/4 teaspoon fine sea salt
1 to 2 tablespoons cold-brew or strong brewed coffee
1 to 2 tablespoons cacao nibs

Steps:

  • Place a rack in the lower third of the oven and heat to 350 degrees.
  • In a small bowl, stir together 1 tablespoon flour with 1 tablespoon natural process cocoa powder. Grease the inside of a 12-cup Bundt pan with butter and dust with this mixture, taking care to coat the pan entirely.
  • In a medium bowl, whisk the remaining flour with the baking soda. In a large bowl, stir together remaining cocoa powders with the brown sugar and salt. (Mixture will be lumpy.)
  • In a small saucepan over medium heat, melt the butter with the oil, beer and coffee, whisking occasionally. When the butter is fully melted and the mixture is hot, pour this mixture into the large bowl with the cocoa powder mixture, and whisk well to combine. Let this mixture cool slightly.
  • Meanwhile, in a large liquid measuring cup or bowl, whisk together the sour cream, eggs and whiskey. Pour this mixture into the cocoa mixture, whisking as you go, until well combined.
  • Add the flour in two to three additions, whisking between each addition, until smooth and no clumps remain. (The batter will be a tad thin.)
  • Pour batter into the prepared Bundt pan and bake for 40 to 50 minutes, until a skewer inserted into the center comes out clean, rotating your pan at 30 minutes to ensure even cooking.
  • Remove from the oven and cool for 10 minutes, then invert and release onto a wire rack to cool completely.
  • Make the glaze while Bundt is cooling: In a medium bowl, whisk together the confectioners' sugar, sour cream, whiskey, salt and 1 tablespoon of coffee until smooth. The glaze should make slowly disappearing ribbons when you lift the whisk, similar to the texture of molasses or honey. Add more coffee 1 teaspoon at a time as needed. (To test the glaze, drizzle some on an inverted coffee cup or bowl; it should be a little thick and travel slowly down the sides.)
  • Once the Bundt has cooled completely, use a piping bag, spatula or spoon to glaze your cake. While the glaze is still wet, sprinkle cacao nibs over the surface, pressing lightly to adhere, and let the glaze set until firm, about 30 minutes to 1 hour.

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4.7/5 (174)
Calories 824 per serving
Total Time 1 hr 10 mins
  • Preheat the oven to 350°F. Grease and flour three 8" or two 9" cake pans, and line them with parchment paper circles.
  • Be sure your 9" pans are at least 2" deep., For the cake: Place the stout and butter in a large, heavy saucepan, and heat until the butter melts.
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From beyondfrosting.com


CHOCOLATE STOUT CAKE | KING ARTHUR BAKING
2009-02-26 Into the mixer’s bowl go the eggs and sour cream. By now the beer and chocolate mixture should be cool; if not, set the saucepan in a little bit of ice water, as I did here, and stir it to bring the temperature down. This only takes 5 minutes. Now add the beer mixture to the eggs. Next, add the dry ingredients.
From kingarthurbaking.com


STOUT CHOCOLATE CAKE RECIPE | MYRECIPES
Combine cake flour and next 5 ingredients; add to butter mixture alternately with beer, beginning and ending with flour mixture. Pour batter into 3 greased and floured 8-inch round cake pans. Step 3. Bake 25 to 28 minutes or until a wooden pick inserted in center comes out clean.
From myrecipes.com


CHOCOLATE STOUT BUNDT CAKE RECIPE - SERIOUS EATS
2020-04-02 Adjust oven rack to middle position and preheat oven to 350°F. Butter bundt pan and dust with cocoa. In large bowl, whisk brown sugar, granulated sugar, salt, and eggs until combined. Whisk in butter, sour cream, vanilla, and stout until combined. In medium bowl, whisk flour with cocoa, baking soda, and baking powder.
From seriouseats.com


SALTED DARK CHOCOLATE STOUT CAKE - HOW SWEET EATS
2018-10-12 Let the mixture cool to room temperature. In a large bowl, whisk together the flour, sugar, baking powder and salt. In the bowl of an electric mixer, beat together the eggs and yogurt. Add in the chocolate stout mixture, beating until combine. Gradually add in the flour mixture until just combined, beating for only about a mixture.
From howsweeteats.com


CHOCOLATE STOUT CAKE (8 INCH) - HOMEMADE IN THE KITCHEN
2017-03-06 First, melt together the butter and beer. Then whisk in the sugar and cocoa along with the egg, sour cream, and vanilla. Finally, switch to a rubber spatula and stir in the flour, baking soda, and salt. Transfer the batter to your pan …
From chocolatemoosey.com


CHOCOLATE STOUT CUPCAKES - BROMA BAKERY
2015-01-26 Instructions. Preheat oven to 350°F. Line 14 cupcake tins with dark cupcake molds. Set aside. In a standing mixer fitted with the paddle attachment, mix the cocoa powder, flour, sugar, baking powder, and salt on low speed until combined.
From bromabakery.com


CHOCOLATE STOUT CAKE - BETHCAKES
2021-03-13 Chocolate Stout Cake: Preheat oven to 350°F and spray three 6-inch cake pans (or two 8-inch cake pans) with nonstick baking spray. In a large bowl, whisk together sugar, flour, cocoa powder, baking powder, and salt. Add eggs, milk, stout beer, oil, and vanilla.
From bethcakes.com


CHOCOLATE STOUT CAKE WITH PEANUT BUTTER FROSTING - BROMA BAKERY
2017-02-14 Instructions. Preheat oven to 350°F. Grease and line three 6-inch cake pans with parchment paper and set aside. In a medium bowl, combine cocoa powder, flour, both sugars, baking soda, and salt, whisking to combine.
From bromabakery.com


CHOCOLATE STOUT CAKE (GUINNESS CAKE) - SIMPLY WHISKED
2021-10-26 For the cake: Whisk the flour, sugar, baking soda and salt in a large mixing bowl. Heat Guinness, butter, and cocoa powder in a saucepan over medium heat. Bring to a boil, and heat until butter is melted. Remove from heat and whisk until smooth. Pour into the flour mixture and whisk to combine.
From simplywhisked.com


TASTE OF IRELAND: CHOCOLATE STOUT CAKE - LEMON THYME AND GINGER
2017-03-15 Preheat the oven to 350˚ F. Butter the sides and bottom of a 9 inch / 23cm springform pan. Add a parchment paper liner to the bottom of the pan.
From lemonthymeandginger.com


THE BEST CHOCOLATE STOUT CAKE RECIPE FOR ST. PATRICK'S DAY
2016-03-10 Chocolate Stout Cake. Cake ingredients: 2 cups stout beer (of your choice) 1 3/4 cups all purpose flour; 3/4 cup unsweetened cocoa powder; 1 1/4 tsp baking soda; 1/2 tsp baking powder; 2 cups granulated sugar; 1/2 cup vegetable oil; 2 eggs; 1 tsp vanilla; 1 cup buttermilk; Cake directions: Add stout beer to a saucepan over medium heat and bring ...
From literallydarling.com


CHOCOLATE GUINNESS CAKE RECIPE: IRISH DESSERTS - UNPEELED JOURNAL
Preheat the oven to 350°F and grease two 9-inch cake pans. In a mixing bowl, stir together the flour, baking powder, baking soda, salt, and sifted cocoa powder with a whisk. Set aside. PRO TIP: You must sift the cocoa powder. Otherwise, it will clump impossibly in the cake batter.
From unpeeledjournal.com


CHOCOLATE STOUT CAKE RECIPE | BLACK+DECKER
2016-11-08 Pre-heat oven to . Butter cake pans and line the bottom with parchment paper, then butter the parchment paper. 2. Bring stout and butter to a simmer in a large saucepan over medium heat. 3. Add cocoa powder and whisk until smooth. Allow it to cool slightly. 4.
From blackanddecker.ca


CHOCOLATE STOUT CAKE + IRISH CREAM CHEESE FROSTING
2020-03-06 Line the bottom of a 9” springform cake pan with parchment paper. Grease the pan with neutral oil, and fill the pan with the batter. Bake at 350° F for 45-50 minutes, until an inserted toothpick has a few moist crumbs on it.
From serendipitybysaralynn.com


CHOCOLATE STOUT CAKE RECIPE | BON APPéTIT
2008-12-07 Step 1. 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 …
From bonappetit.com


CHOCOLATE STOUT CAKE - A LEGENDARY COMBO - BACKYBAKES.NET
2022-01-31 Mix the cooled but still liquid chocolate into the cream. Put everything together in the refrigerator for about 15 minutes. Afterwards spread a tablespoon of cherry jam on the bottom layer of the cake. Put a layer of the chocolate cream on top. Put another half of the cake on top of the chocolate cream and spread another tablespoon of cherry jam on top.
From beckybakes.net


CHOCOLATE STOUT SKILLET CAKE - HOMEMADE IN THE KITCHEN
Instructions. Preheat oven to 350F. Have a 9-inch cast iron pan or 8-inch round cake pan ready. In a medium bowl, whisk together the flour, cocoa, baking soda, baking powder, and salt. In a large mixing bowl, beat together the butter, brown sugar, and …
From chocolatemoosey.com


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