epicurious4.7
Chocolate Stout Cake
This tender chocolate cake has a secret ingredient, and its name is Guinness. Find out why beer makes it better with this chocolate stout cake recipe.
👥 16 Servings⏱️ Prep & Cook: 3h 20m🔥 Cook: 30 min👤 Barrington Brewery Great, Barrington, MA📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●saucepan
- ●whisk
- ●oven
- ●bowl
- ●spatula
📝 Preparation Steps
1
Cake
2
Place a rack in middle of oven; preheat to 350°. Coat three 8″-diameter cake pans with unsalted butter and line with parchment paper rounds; butter parchment. Bring 2 cups stout and 2 cups unsalted butter to a simmer in a medium saucepan. Add 1½ cups Dutch-process cocoa powder and whisk until mixture is smooth. Remove from heat and let cool slightly.
(4 sticks) unsalted butter, plus more for pans2 cupsstout (such as Guinness)2 cups(500 g) all-purpose flour4 cups(800 g) sugar4 cups½ cups Dutch-process cocoa powder1
3
Meanwhile, whisk together 4 cups (500 g) all-purpose flour, 4 cups (800 g) sugar, 1 Tbsp. baking soda, and 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt in a large bowl. Using an electric mixer on medium-low speed, beat 4 large eggs and 1⅓ cups sour cream in another large bowl to blend. Add stout mixture and beat until combined. Scrape down sides of bowl and add dry ingredients. Beat on low speed until mostly combined. Using a rubber spatula, fold batter just until combined and no dry spots remain.
(4 sticks) unsalted butter, plus more for pans2 cups(500 g) all-purpose flour4 cups(800 g) sugar4 cups. baking soda1 Tbsp½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt1large eggs4⅓ cups sour cream1stout (such as Guinness)2 cups
4
Divide batter evenly among prepared pans; smooth surface. Bake cakes until a tester inserted into the center comes out clean, 30–⏱️ 35 minutes. Transfer pans to a wire rack and let cakes cool ⏱️ 10 minutes. Run an offset spatula around sides of cakes to loosen, then invert cakes onto a wire rack; remove parchment. Turn cakes right side up and let cool completely.
5
Frosting and Assembly
6
Bring 2 cups heavy cream to a simmer in a medium saucepan. Remove from heat and add 16 oz. bittersweet or semisweet chocolate, chopped. Whisk until chocolate is melted and mixture is smooth. Chill frosting, stirring occasionally, until spreadable, about ⏱️ 2 hours.
(4 sticks) unsalted butter, plus more for pans2 cups(500 g) all-purpose flour4 cups(800 g) sugar4 cupsheavy cream2 cups. bittersweet or semisweet chocolate, chopped16 oz
7
Place 1 cake layer on a cake platter or large plate. Scoop ⅔ cup frosting on top and spread evenly with offset spatula. Place a second cake layer on top; spread top with ⅔ cup frosting. Place third cake layer on top; frost top and sides of cake with remaining frosting.
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...