Double Chocolate Stout Cake

Wow time sure does fly. I can’t believe it’s been over one month since my last post. Trust me though, I have a valid reason. Last week, I was finally able to escape our brutally cold winter and head to the sunny skies and warmth of Arizona to visit my parents. I had every intention to do some serious baking with Claudia since I hadn’t seen her in well over a month. Well, my plan sorta backfired. On the second day of my vacation, I got the stomach flu – bad. I spent the remainder of my time in Arizona sick and whining for Claudia to take care of me. Yes, I reverted to a 12 year old girl pretty darn quick. You would too if your Mother was so close to you – trust me.

In any case, I finally have my appetite back and realized I needed to blog ASAP. St. Patrick’s Day is only a couple days away and what better way to celebrate than bake with my two favourite things in the world – chocolate and beer! I have to admit this is by far the BEST chocolate cake I have ever made in my entire life. It is adapted from Deb, the lovely genius behind Smitten Kitchen, which happens to be one of my favourite blogs in the world. She is so brilliant that she just came out with a brand new cookbook which I have been buying for my foodie friends as gifts! This cake is decadent and rich. The chocolate coffee ganache is a perfect touch of velvety goodness. It’s also pretty darn simple to make. I decided to use a Young’s Double Chocolate Stout beer to add to the rich chocolate flavour, but you can use your favourite stout beer.

In a large bowl, sift together your flour, sugar, baking soda and salt.  Set aside.

One for you, one for me!

Bring your stout beer and butter up to a simmer in large saucepan over medium heat.

Add cocoa powder and whisk until mixture is smooth.

It will thicken considerably, which is exactly what you want.

Set aside to cool slightly.

Using an electric mixer with a large bowl, beat eggs and sour cream.

Next, add your cocoa stout mixture.

Beat until just combined. You don’t want to over mix this batter.

Add flour mixture and beat briefly on slow speed.

Next, using rubber spatula, fold batter until completely combined.

Pour batter into well-greased bundt pan.

Bake in 350 degree fahrenheit oven for 35 minutes, or until a toothpick inserted into center comes out clean.

In order to ensure your cake comes out of the pan completely in tact, you need to allow the cake to cool completely on the counter in the pan.

While your cake is cooling, you can make your delicious ganache!

Place your chocolate chips, whipping cream and instant coffee in a medium-sized bowl over simmering water (double-boiler method).

Stir occasionally until chocolate is smooth and silky.

Drizzle over the top of cooled cake.

Doesn’t this look AMAZING?!

Cut up and serve to your lucky guests.

I didn’t have any St. Patrick’s Day paraphernalia, so I used green sprinkles as decoration.

Fudgy and delicious.

Happy St. Patrick’s Day!

Enjoy!

Double Chocolate Stout Cake

2016-02-21 21:32:27

Serves 8

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Prep Time

15 min

Cook Time

35 min

Total Time

50 min

Prep Time

15 min

Cook Time

35 min

Total Time

50 min

Ingredients

1. 1 cup of your favourite stout beer (I used a double chocolate stout)
2. 1 cup unsalted butter
3. 3/4 cup unsweetened cocoa powder
4. 2 cups flour
5. 2 cups white sugar
6. 1-1/2 tsp baking soda
7. 3/4 tsp salt
8. 2 large eggs
9. 2/3 cup full fat sour cream
10. 6 oz good semisweet chocolate chips
11. 6 tbsp whipping cream
12. 3/4 tsp instant coffee (I used instant espresso)

Instructions

1. In a large bowl, sift together your flour, sugar, baking soda and salt. Set aside.
2. Bring your stout beer and butter up to a simmer in large saucepan over medium heat.
3. Add cocoa powder and whisk until mixture is smooth.
4. It will thicken considerably, which is exactly what you want. Set aside to cool slightly.
5. Using an electric mixer with a large bowl, beat eggs and sour cream.
6. Next, add your cocoa stout mixture. Beat until just combined. You don’t want to over mix this batter.
7. Add flour mixture and beat briefly on slow speed. Next, using rubber spatula, fold batter until completely combined.
8. Pour batter into well-greased bundt pan.
9. Bake in 350 degree fahrenheit oven for 35 minutes, or until a toothpick inserted into center comes out clean.
10. In order to ensure your cake comes out of the pan completely in tact, you need to allow the cake to cool completely on the counter in the pan.
11. While your cake is cooling, you can make your delicious ganache!
12. Place your chocolate chips, whipping cream and instant coffee in a medium-sized bowl over simmering water (double-boiler method).
13. Stir occasionally until chocolate is smooth and silky.
14. Drizzle over the top of cooled cake.
15. Cut up and serve to your lucky guests.

By Claudia's Cookbook

Adapted from Smitten Kitchen

Adapted from Smitten Kitchen

Claudia's Cookbook http://www.claudiascookbook.com/