Chocolate Stout Cake

Chocolate and stout are great combination, so why not put them together in a cake? Chocolate stout, of course, is perfect for this recipe but any stout will do. Eat plain or dust the finished cake with powdered sugar or for a real treat, drizzle with the chocolate glaze suggested below. This cake will keep for several days and is great for gift giving.

Reprinted with permission from Baking Unplugged by Nicole Rees (Wiley January 2009).

Prep Time: 15 minutes

Cook Time: 50 minutes

Ingredients:

• * * * * For the Cake * * * *
• 1 1/4 cups stout, such as Guinness (do not include foam when measuring)
• 1/3 cups dark molasses
• 1 1/4 cups unsalted butter, soft
• 1 1/2 cups packed light brown sugar
• 3 large eggs, at room temperature
• 1 2/3 cups all-purpose flour
• 3/4 cups unsweetened natural cocoa powder, plus more for the pan
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 6 oz. semisweet chocolate, very finely chopped
• * * * * For the Chocolate Glaze (optional) * * * *
• 3/4 cups heavy cream
• 6 ounces semisweet chocolate, chopped

Preparation:

Preheat the oven to 350°F. Butter a 12-cup Bundt pan and dust with cocoa powder. Tap out excess cocoa. For the cake, in a small saucepan over high heat, bring the stout and molasses to a simmer. Remove from the heat; reserve.

In a large bowl, beat together the butter and brown sugar until smooth, about 2 minutes. Whisk in the eggs, one at a time, until each is incorporated. Continue whisking until the batter is smooth, about another 30 seconds. In another bowl, whisk together the flour, cocoa, baking powder, baking soda, and salt. Add the flour and stout mixtures alternately to the butter mixture, beginning and ending with the flour and stirring to incorporate each addition, about 30 seconds per addition. Stir in the chopped chocolate. Spread the batter into the pan, rapping it on the counter to level and eliminate any air pockets.

Bake for 45 to 50 minutes or until a skewer inserted near the center comes out with only moist crumbs clinging. Cool in the pan on a wire rack for 20 minutes. Invert the cake onto the rack to unmold. Let cool until just barely warm.

For the chocolate glaze, if desired, bring the cream to a boil in a small saucepan over high heat. Remove the pan from the heat; add the chocolate. Let stand for 1 minute and then whisk until smooth. Cool for 5 minutes and then drizzle over the cake.

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