Chocolate Stout Cake
Recently, my friend Molly asked me if I had a good chocolate cake recipe, preferably one that could be made in a Bundt pan. Man, did I ever?!
This chocolate stout cake recipe (via Smitten Kitchen, of course) is my favorite chocolate cake recipe ever, although it has been a long time since I made it. It’s rich, chocolatey, and perfectly moist. It doesn’t take long to put together at all. It has extra flavor from the addition of a cup of stout beer to the cake batter, which can be noticeable. The beer makes the cake taste a little malty, for lack of a better word. The chocolate ganache that tops the cake cuts down on this maltiness for the beer-averse. Yogurt (or sour cream) in the batter helps keep the cake extra moist.
I’ve said that this would be the chocolate cake to break your diet for, and I stand by that. It’s a rich, moist, delicious cake. One caveat – contrary to popular opinion, alcohol does not entirely cook out of food (original source is USDA). A tiny bit remains. Although in this cake, since it’s a small amount of beer that goes into the batter, I personally don’t find the amount remaining per piece to be significant.
- 1 cup stout beer
- 1 cup unsalted butter (2 sticks)
- 3/4 cup cocoa powder
- 2 cups sugar
- 2 eggs
- 2/3 cup yogurt or sour cream
- 2 cups flour
- 1 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 6 ounces chocolate chips
- 6 tablespoons heavy cream
- 3/4 teaspoon instant coffee (optional)
Bring 1 cup stout beer and 1 cup unsalted butter to a low simmer over medium heat. Remove from heat. Add cocoa powder and whisk until combined and smooth. Cool slightly.
With an electric mixer, mix sugar, eggs, and yogurt until smooth. Add chocolate mixture and beat to combine. Add flour, baking soda, and salt, and mix briefly. Use a rubber spatula to fold batter and finish mixing, until flour is just incorporated into the batter.
Scrape batter into a VERY WELL GREASED Bundt cake pan. Bake at 350F for about 35 minutes, until a toothpick in the center comes out clean. Cool completely before turning out of pan (or else your cake may fall apart).
Combine chocolate chips and cream (and coffee, if using) in a microwave-safe bowl. Microwave in 15 second bursts, stirring after each one, until chocolate is melted and mixture is smooth. Drizzle ganache over the cooled (turned-out) cake. When covered, cake will stay very moist for about a week.