Baking with Beer - Chocolate Stout Cake
I just did a Google search for chocolate stout cake and found about a million entries. But you know what? I’m going to post this anyway. And this is why - it was one of the first things I baked with beer and it always turns out well.
You can use any stout with this recipe - Guinness is the classic choice, but I also like Marston’s Pearl Black, Mackeson’s Milk Stout and any coffee stout will be beautiful.
The stout makes the chocolate even more rich and the carbonation helps make the cake fluffy. I also cheat nowadays and fill it with Betty Crocker chocolate fudge icing, or use a bundt tin and have it with cream or ice cream!
Ingredients:
236ml stout of choice
226g butter
96g cocoa powder (I like Green & Blacks)
256g self raising flour
256g sugar
½ tablespoon baking soda
½ teaspoon salt
2 large eggs
177ml sour cream
1 teaspoon vanilla extract
Method:
Preheat the oven to 180oC
Prepare a bundt tin or two sandwich tins - for the bundt tin I like to spray it with cooking spray. For sandwich tins I line with a circle of baking paper and also spray.
In a medium saucepan, bring the stout and butter to a light boil - I whisk it while this happens to help melt the butter. Whisk in the cocoa powder until smooth and set aside.
In a bowl, beat together the eggs, sour cream and vanilla.
Add the stout mixture to the egg, sour cream and vanilla mixture and beat until incorporated.
Add the flour, sugar, baking soda and salt and fold in, making sure there are no pockets of flour left.
Pour the mixture into your chosen tins. Bake for 55-60 mins or until a skewer inserted in the middle comes away clean.
Allow to cool in the tin for 10 minutes before transferring to a rack to completely cool.
for a sandwich version - fill with icing of your choice - I like Betty Crocker chocolate fudge. For the bundt version serve with cream or ice cream.
What are your favourite beer baking recipes? Let me know in the comments!
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