It’s Saturday evening and I really want to do some baking. I’m not. I made a take-and-bake pizza, so that technically counts as using my oven. I may or may not make granola later. Alex isn’t eating baked goods at the moment, and I can’t eat them all myself, so my baking dreams have to wait until tomorrow so I can take leftovers to work on Monday.
In the meantime, though, let me tell you about the most awesome chocolate cake I’ve ever made.
It was about this time last year that I came across a recipe for Guinness chocolate cupcakes. I made them and frosted them; they were amazing. I was reminded of them as I was looking for St. Patrick’s day themed recipes this year. I ended up not making any real food for St. Patrick’s day, but I did make this chocolate cake to take in to work.
The Chocolate Stout Cake is about the easiest chocolate cake you can make. Ever. Sure, it involves 3 bowls, but the steps are very simple. The secret ingredients are yogurt (or sour cream, if you must) and Guinness. I don’t think you can mess it up unless you overmix or overbake.
First, you melt butter and Guinness together on the stove. Once it simmers, you stir in cocoa powder and let the mixture cool slightly. In a bowl, you mix together flour, sugar, baking soda, and salt (I only added about a 1/2 teaspoon). In a large bowl, use an electric mixer to combine the eggs with the sour cream; I used yogurt here because I always have some on hand, and it worked wonderfully. Add the cooled chocolate stout mixture to the eggs, mixing just to combine. Add the flour and mix briefly, using a spatula to fully mix everything together. Pour into a well-greased and floured Bundt pan, and bake at 350F for 35 minutes until a toothpick comes out clean. I didn’t turn this out of the pan until the next morning.
The ganache was pretty easy to make as well. I didn’t use a double boiler, but I made sure to use very low heat to melt together the chocolate, heavy cream, and instant coffee. I’m not sure if I stirred it enough as it melted because it didn’t flow on the cake like I expected it to.
Let me just tell you now that this is the richest, moistest chocolate cake you’ll ever eat. It’s delicious enough that you don’t need ganache or frosting to enjoy it. The yogurt I used in it keeps it amazingly moist. The stout deepens the chocolate flavor. If you didn’t tell people that it was an ingredient, they wouldn’t even notice that there was beer in it. I told everyone at work, without modesty, that this would be the cake that you would want to break your diet for. This is the second time I’ve made this recipe, and it’s always amazing. If you’re ever going to try a new chocolate cake recipe, try this one.