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Recipe

Chocolate Stout Cake

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Anna Williams

Yield: Yields 1 large bundt cake or 12 miniature bundt cakes.

Rich, dark, and toasty stout beer plus deeply flavored molasses give the chocolate flavor of this cake some wonderful nuance. With this recipe, you can bake one big beautiful cake, perfect for entertaining, or a dozen irresistible miniature bundt cakes, perfect for gift giving.

Ingredients

For the cake

  • 1-1/4 cups stout, such as Guinness (don’t include the foam when measuring)
  • 1/3 cup dark molasses (not blackstrap)
  • 7-1/2 oz. (1-2/3 cups) all-purpose flour
  • 2-1/4 oz. (3/4 cup) unsweetened natural cocoa powder (not Dutch-processed); more for the pan
  • 1-1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 10 oz. (1-1/4 cups) unsalted butter, softened at room temperature; more for the pan
  • 1-1/2 cups packed light brown sugar
  • 3 large eggs, at room temperature
  • 6 oz. semisweet chocolate, very finely chopped

For the glaze: (optional)

  • 3/4 cup heavy cream
  • 6 oz. semisweet chocolate

Preparation

  • Position a rack in the center of the oven and heat the oven to 350ºF. Butter a 10- or 12-cup bundt pan (or twelve 1-cup mini bundt pans) and then lightly coat with sifted cocoa powder. Tap out any excess cocoa.
  • In a small saucepan over high heat, bring the stout and molasses to a simmer. Remove the pan from the heat and let stand while preparing the cake batter.
  • Sift together the flour, cocoa powder, baking powder, baking soda, and salt. With a stand mixer (use the paddle attachment) or a hand mixer, cream the butter in a large bowl on medium speed until smooth, about 1 minute. Add the brown sugar and beat on medium speed until light and fluffy, about 3 minutes. Stop to scrape the sides of the bowl as needed. Beat in the eggs one at a time, stopping to scrape the bowl after each addition. With the mixer on low speed, alternate adding the flour and stout mixtures, beginning and ending with the flour. Stop the mixer at least one last time to scrape the bowl and then beat at medium speed until the batter is smooth, about 20 seconds. Stir in the chopped chocolate.
  • Spoon the batter into the prepared pan (or pans), spreading it evenly with a rubber spatula. Run a knife through the batter to eliminate any air pockets. Bake until a wooden skewer inserted in the center comes out with only a few moist crumbs clinging to it, 45 to 50 minutes (about 35 minutes for mini cakes). Set the pan on a rack to cool for 20 minutes. Invert the cake onto the rack and remove the pan. Let cool until just barely warm.

Make the glaze, if using:

  • Bring the cream to a boil in a small saucepan over high heat. Remove the pan from the heat and add the chocolate. Let stand for 1 minute and then whisk until the chocolate is melted and smooth. Let cool for 5 minutes.
  • Drizzle the barely warm cake with glaze and then let cool to room temperature before serving.

Make Ahead Tips

Wrapped tightly in plastic, the cake keeps for up to a week, or you can freeze it for up to a month. If you’re making the cake ahead, wrap it while still barely warm without the glaze. If you plan to freeze the cake, don’t glaze it until you’re ready to serve it or give it away.

Reviews

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Reviews

  • fortkcook | 03/19/2015

    Wow! My husband the chocolate fanatic was dubious when he saw the stout and molasses but he had to agree that this was one of my best cakes ever. Incredibly moist with an intense, grown-up, not too sweet flavor (I used Valrhona cocoa powder and crushed extra dark 85% Green & Black chocolate bars). This one definitely goes into the regular rotation.

  • morguene | 10/13/2014

    Deliciously moist chocolaty goodness. So many compliments both on how the cake looks and tastes. I only made 2/3 of the glaze recipe (4oz chocolate & 1/2 cup cream) and found it to be more than enough.

  • AJPeterman | 04/18/2014

    This is ridiculously delicious. It turned out perfectly and the flavor is complex-amazing. Heat leftover pieces up in the microwave for 20-30 seconds.

  • janeths | 04/20/2013

    WOW! I have just glazed the cake and accidentally a small piece broke off the bottom so I had to taste it. Wow! Love it. Can't wait until after dinner. A couple of more accidental pieces falling off tasted as good as the first.

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