Chocolate Guinness Stout Cake

Chocolate Guinness Stout Cake might be a good recipe to expand your side dish collection. This recipe makes 8 servings with 608 calories, 7g of protein, and 37g of fat each. For 77 cents per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. It is brought to you by Recipe Girl. This recipe is liked by 463 foodies and cooks. It is perfect for st. patrick day. From preparation to the plate, this recipe takes about 1 hour and 35 minutes. If you have unsweetened cocoa powder, butter, semi sweet chocolate chips, and a few other ingredients on hand, you can make it. Overall, this recipe earns a not so spectacular spoonacular score of 37%. If you like this recipe, you might also like recipes such as Chocolate Stout (Guinness) Cake, Chocolate Guinness Stout Mug Cake, and Guinness Week: Stout and Chocolate Mousse with Guinness Oatmeal Cookies.

Servings: 8

Preparation duration: 45 minutes

Cooking duration: 50 minutes

 

Ingredients:

1/4 teaspoon baking powder

3/4 teaspoon baking soda

4 Tablespoons brown sugar

1/3 cup butter, softened

2 large eggs

1 cup all-purpose flour

1 cup granulated white sugar

1/4 cup Guinness draught stout

1 1/4 cups heavy whipping cream

1/3 cup low fat buttermilk

1/8 teaspoon salt

10 ounces semi-sweet chocolate chips (or bar broken into small pieces)

2 Tablespoons unsweetened cocoa powder

1/2 teaspoon vanilla extract

Equipment:

cake form

oven

sauce pan

hand mixer

bowl

toothpicks

wire rack

knife

frying pan

Cooking instruction summary:

1. Preheat oven to 350°F. and place rack in middle of oven. Grease and lightly flour 9-inch cake pan (or use 8-inch pan if you'd like a slightly taller cake.)2. Prepare cake: In a small saucepan, combine cocoa powder and stout. Heat over low-moderate heat until smooth and warmed. Set aside to cool.3. In a medium bowl, sift together flour, baking soda, baking powder and salt. In a large bowl with an electric mixer on low- medium speed, beat butter until creamy. Gradually add sugar and beat until pale yellow in color. Beat in eggs, one at a time, and vanilla.4. Stir buttermilk into cooled cocoa and stout mixture.5. With the mixer on low, slowly add 1/3 of the buttermilk mixture into creamed butter until incorporated. Add the flour mixture in three parts, alternating with the remaining two parts of the buttermilk and ending with the flour. Batter will look grainy or appear to be breaking up.6. Pour batter into prepared cake pan and bake 25-35 minutes or until cake pulls away from the sides of the pan and a toothpick inserted in the middle comes out clean. Remove to wire rack with parchment or waxed paper beneath it. Allow cake to cool in pan for 10 minutes, then slide knife around the edge of pan and invert to release cake, bottom side up, onto wire rack. When cool, use a fork to poke holes generously into bottom side of cake.7. To prepare sauce: Mix sauce ingredients in a small saucepan and heat over low heat until smooth. Allow to cool. Spoon 3/4 of the sauce over bottom of cake, allowing sauce to seep into cake. Invert cake right side up onto serving platter. Poke holes in top of cake and spoon remainder of sauce on top of cake.8. Prepare glaze: Bring cream to a simmer in a small saucepan. Turn off heat and stir in chocolate until sauce is smooth and creamy. Pour onto finished cake, smooth ganache atop and along sides of cake. Ganache will pool at bottom of cake and can be removed with a knife.9. If desired, spoon extra ganache into zip baggie, snip corner and squeeze atop cake in zigzag lines or decorative pattern. If ganache is too runny, allow to thicken in bag until stiff.

 

Step by step:


1. Preheat oven to 350°F. and place rack in middle of oven. Grease and lightly flour 9-inch cake pan (or use 8-inch pan if you'd like a slightly taller cake.)

2. Prepare cake: In a small saucepan, combine cocoa powder and stout.

3. Heat over low-moderate heat until smooth and warmed. Set aside to cool.

4. In a medium bowl, sift together flour, baking soda, baking powder and salt. In a large bowl with an electric mixer on low- medium speed, beat butter until creamy. Gradually add sugar and beat until pale yellow in color. Beat in eggs, one at a time, and vanilla.

5. Stir buttermilk into cooled cocoa and stout mixture.

6. With the mixer on low, slowly add 1/3 of the buttermilk mixture into creamed butter until incorporated.

7. Add the flour mixture in three parts, alternating with the remaining two parts of the buttermilk and ending with the flour. Batter will look grainy or appear to be breaking up.

8. Pour batter into prepared cake pan and bake 25-35 minutes or until cake pulls away from the sides of the pan and a toothpick inserted in the middle comes out clean.

9. Remove to wire rack with parchment or waxed paper beneath it. Allow cake to cool in pan for 10 minutes, then slide knife around the edge of pan and invert to release cake, bottom side up, onto wire rack. When cool, use a fork to poke holes generously into bottom side of cake.


To prepare sauce

1. Mix sauce ingredients in a small saucepan and heat over low heat until smooth. Allow to cool. Spoon 3/4 of the sauce over bottom of cake, allowing sauce to seep into cake. Invert cake right side up onto serving platter. Poke holes in top of cake and spoon remainder of sauce on top of cake.

2. Prepare glaze: Bring cream to a simmer in a small saucepan. Turn off heat and stir in chocolate until sauce is smooth and creamy.

3. Pour onto finished cake, smooth ganache atop and along sides of cake. Ganache will pool at bottom of cake and can be removed with a knife.

4. If desired, spoon extra ganache into zip baggie, snip corner and squeeze atop cake in zigzag lines or decorative pattern. If ganache is too runny, allow to thicken in bag until stiff.


Nutrition Information:

 

Suggested for you

Orange Creamsicle Vegan Semifreddo
Panzanella (Bread Salad)
Mexican chicken soup – whole 30
Paleo Pizza Crust
Grilled Flank Steak with Mustardy Potato Salad
Cheesy Prosciutto Sage Potatoes Au Gratin
Grilled Corn with Herb and Garlic Butter
Chunky Greek Salad Topped W/ Sardines
Chocolate Banana Bundt Cake
Cauliflower Enchiladas with Poblano Cream Sauce
Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

Food Joke

VIRUS WARNING**** If you received an e-mail with a subject line of "Badtimes," delete it immediately without reading it! It is the most dangerous E-mail virus yet. It will re-write your hard drive. Not only that, but it will scramble any disks that are even close to your computer. It will recalibrate your refrigerator's settings so all your ice cream melts and your milk curdles. It will demagnitize the strips on all your credit cards, reprogram your ATM access codes, screw up the tracking on your VCR and use subspace field harmonics to scratch any CD's you try to play. It will give your ex-boy/girlfriend your new phone number. It will mix antifreeze into your fish tank. It will drink all your beer and leave your dirty socks on the coffee table when there's company coming over. It will hide your car keys when you are late for work and interfere with your car radio so that you hear only static while stuck in traffic. Badtimes will make you fall in love with a hardened pedophile. It will give you nightmares about circus midgets. It will replace your shampoo with Nair and your Nair with Rogaine, all while dating your current boy/girlfriend behind your back and billing their hotel rendezvous to your Visa card. Badtimes will give you Dutch Elm disease. It will leave the toilet seat up and leave the hairdryer plugged in dangerously close to a full bathtub. It will not only remove the forbidden tags from your mattress and pillows, it will refill your skim milk with whole. It is insidious and subtle. It is dangerous and terrifying to behold. It is also a rather interesting shade of mauve. These are just a few of the signs. BE AFRAID! BE VERY AFRAID!

Popular Recipes
Spaghetti Squash Aglio E Olio with Rainbow Chard

Half Baked Harvest

Pork Loin Roast with Spiralized Root Vegetables

Inspiralized

Lemon Mousse

Eating Well

Dragon Breath Slow Cooker Pot Roast Loaded With Garlic and Onions

Weary Chef

Corn Chowder with Squash and Zucchini

Cookie Monster Cooking