I am sure everyone had the best Thanksgiving and a nice black Friday shopping. I was so thrilled that I finally got to make this cake that has so many raves from a lot of people. What better time to make this than for a nice thanksgiving dessert to my friend's place.
I’ve been seeing Chocolate Stout Cakes here and there on other blogs, and I’ve always been intrigued, but never tried it. This is a rich, dense and moist cake made with, among other things, dark beer or stout, such as Guinness. The beer really just heightens of the chocolate-ness that’s going on and adds moisture to the cake, but I won’t lie–the dinstinct Guinness flavour is definitely present, however unexpectedly appropriate. It just all works (and trust me, you don’t need to be a beer drinker!) and to top it up, I made a cream cheese frosting with Bailey's Irish Cream. If you are worried about children eating the cake, no worries. The alcohol in the cake evaporates leaving a nice dark distinct flavor and the Bailey's used for frosting has about the same level of alcohol as your regular vanilla.
|Its a dense and moist cake|
I just cant wait to make this cake again for another party.
Source: Closet Cooking
1 cup (2 sticks) unsalted butter
1 cup stout (such as Guinness)
3/4 cup unsweetened cocoa powder
2 cups all purpose flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup sour cream
|Had to take a quick picture while everyone was in front having dessert. See how moist the cake is on the inside.|
- Melt the butter in a sauce pan, remove from heat and let cool a bit.
- Mix in the stout and cocoa powder.
- Mix the flour, sugar, baking soda and salt in a large bowl.
- Mix the eggs and sour cream in another large bowl.
- Mix the stout mixture into the egg mixture.
- Mix the dry ingredients into the wet.
- Pour the batter into one or two greased and parchment lined circular cake pan(s).
- Bake in a preheated 350F oven until a toothpick pushed into the center comes out clean. If you bake it in a single pan then it should take about 40-50 minutes. If you bake it in two cake pans then it should take about 20-30 minutes.
|My wonderfully yummy Bailey's Irish Cream Frosting....yum yum|