Sometimes the best recipes are the ones you stumble upon unexpectedly. One St. Patrick’s Day, I was looking for something to bring to a friend’s party when I came across a Guinness chocolate cake recipe. With no Guinness on hand, I decided to use Mill Street Cobblestone Stout instead, and the result was incredible. Rich, moist, and full of deep chocolate flavour, this quickly became one of the best chocolate cakes I’ve ever made. Finished with a homemade salted caramel glaze, it’s a dessert worth making again and again.
PREP TIME
20 mins
COOK TIME
60 mins
SERVINGS
12
Ingredients
Cake
1 cup Mill Street Cobblestone Stout
2 sticks Butter
¾ cup Unsweetened Cocoa Powder
2 cups Flour
2 cups Sugar
½ tbsp Baking Soda
½ tsp Salt
2 large Eggs
¾ cup Sour Cream
1 tsp Vanilla Extract
Salted Caramel
5 tbsp Butter
½ cup Dark Brown Sugar, packed
⅓ cup Heavy Cream
Pinch Salt
¼ tsp Vanilla Extract
⅔ cup Powdered Sugar
Directions
Preheat the oven to 350°F. Thoroughly grease a Bundt pan with non-stick cooking spray, making sure to coat all the grooves to prevent the cake from sticking.
In a medium saucepan over medium heat, combine the stout beer and butter. Heat until the butter has melted and the mixture begins to gently simmer. Add the cocoa powder and whisk until completely smooth. Remove from the heat and set aside to cool slightly.
In a large bowl, whisk together the flour, sugar, baking soda, and salt until evenly combined.
In a separate large mixing bowl, using an electric mixer, beat the eggs, sour cream, and vanilla extract until smooth.
Gradually pour the slightly cooled stout and chocolate mixture into the egg mixture, mixing on low speed until just combined.
Add the dry ingredients in batches, mixing on low speed after each addition until incorporated. Use a rubber spatula to gently fold the batter, scraping the bottom and sides of the bowl to ensure no pockets of flour remain. Avoid overmixing.
Pour the batter evenly into the prepared Bundt pan and smooth the top with a spatula.
Bake for 55–60 minutes, or until a toothpick inserted into the thickest part of the cake comes out with a few moist crumbs attached.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Carefully invert the cake onto a wire rack and allow it to cool completely.
Once cooled, wrap the cake tightly in plastic wrap and refrigerate overnight.
To prepare the salted caramel glaze, combine the butter, dark brown sugar, heavy cream, and salt in a medium saucepan over medium heat. Stir continuously until the mixture comes to a rolling boil.
Allow the mixture to boil for 1 minute, stirring constantly. Remove from the heat and stir in the vanilla extract.
Gradually whisk in approximately ½ cup of the powdered sugar until smooth. Continue adding the remaining powdered sugar, one tablespoon at a time, until the glaze reaches your desired consistency. It should be thick enough to coat the cake while still being pourable.
Remove the cake from the refrigerator, unwrap it, and place it on a serving plate or cake stand.
While the glaze is still warm and pourable, slowly drizzle it over the top of the cake, allowing it to naturally run down the sides.
Allow the glaze to set slightly before slicing and serving.
One response to “Best Ever Chocolate Stout Cake”
Reblogged this on gracebickford.