Chocolate Stout Cake reicpe
Chocolate Stout Cake with White Chocolate Cream Cheese Frosting
Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
 
Next time you are in the mood for chocolate cake, Chocolate Stout Cake will give you that chocolate flavor you crave. The addition of Guinness stout makes this delicious chocolate stout cake very moist with some extra lift. The stout makes the chocolate richer without a boozy taste. The white chocolate cream cheese frosting is a delicious compliment to the dark chocolate cake. A luscious double chocolate treat. This recipe is from three recipes: Cake from Nigella Lawson's, Chocolate Guinness Cake via the New York Times. The white chocolate cream cheese frosting is from Chocolate Guinness Cake by Donal Skehan. The Stout Syrup is from Stout Float by Steve McDonagh and Dan Smith from the Food Network.
Servings: 10 slices
Author: Ginger
Ingredients
  • Chocolate Stout Cake
  • 1 cup / 8oz / 250ml Guinness Stout or your favorite stout
  • 10 Tbs / 5oz / 132g of unsalted butter plus more for greasing the pan
  • 3/4 cup / 2 ½ oz / 70g unsweetened cocoa powder
  • 2 cups / 1 lb / 450g sugar
  • 2 cups / 10oz / 291g all-purpose flour
  • 2 1/2 tsp baking soda
  • 3/4 cup / 6oz / 200ml sour cream
  • 2 large eggs
  • 1 Tb vanilla extract
White Chocolate and Cream Cheese Frosting
  • 7 oz / 200g good quality white chocolate 30% cocoa butter
  • 4 oz / 125g unsalted butter at room temperature
  • 1- 225 g package cream cheese
  • cups / 225g confectioners sugar
Stout Syrup (optional)
  • 1 cup / 225g granulated sugar
  • 1-12 oz / 355 ml bottle Guinness Stout
Instructions
  1. Preheat the oven to 350˚ F. Butter the sides and bottom of a 9 inch / 23cm springform pan. Add a parchment paper liner to the bottom of the pan. Set aside.
  2. In a medium sauce pan add the butter and stout. Turn the heat to medium low and stir occasionally until the butter has melted. Once the butter is melted, remove from the heat and add the sugar and cocoa powder. Whisk together until well combined. Let cool for 10 minutes.
  3. In a large mixing bowl add the flour and baking soda and whisk together to get the baking soda evenly mixed through. Make a well in the flour and add the slightly cooled chocolate mixture, the sour cream, eggs, and vanilla. Mix together until thoroughly combined.
  4. Pour the batter in the prepared cake pan and bake in the preheated oven for 45 min - 1 hr, or until a toothpick inserted in the center of the cake comes out clean. Place on a wire rack and cool the cake in the pan.
Stout Syrup (optional)
  1. If using make the stout syrup while the cake is baking.
  2. Pour the stout and sugar in a medium saucepan and turn the heat up to medium high. Bring the liquid to a boil. Reduce the heat then simmer the liquid until it becomes thick and syrupy, about 15 minutes or more. Let the syrup cool before using.
White chocolate and Cream Cheese Frosting
  1. Melt the white chocolate in the microwave or in a double boiler. As soon as it is melted remove from the heat and let cool for 10 minutes.
  2. In a bowl of a stand mixer with a paddle attachment, or large mixing bowl with a hand held mixer, cream together the cream cheese and butter until smooth and light. This will take awhile. Periodically stop beating and scrape down the sides of the bowl so it mixes evenly.
  3. Add the cooled white chocolate to the cream cheese and butter, and mix together at medium speed.
  4. Sift the confectioners sugar, then gradually add it into the white chocolate and cream cheese. Mix on low speed between each addition of confectioners sugar. Once all the confectioners sugar is added, beat the frosting until smooth.
Putting it all together
  1. Run a knife around the edge of the cake pan to loosen the cake from the sides of the pan. Release the latch from the springform pan and lift the rim away from the cake. Loosen the bottom of the cake from the pan with an icing spatula or knife, then remove the bottom of the pan. Holding the cake upside down, carefully peel off the parchment paper. Place the cake on a serving plate.
  2. Spread the frosting across the top of the cake. The cake will look like a pint of stout with the dark bottom and the white cloudy top.
  3. (optional) Drizzle the stout syrup randomly across the top of the frosting on the cake. Swirl a knife through the stout syrup drizzle to create a random pattern.
  4. Serve and enjoy. The cake tastes best at room temperature and eaten the day it is made.