Chocolate Stout Cake

Chocolate Stout Cake | Sarah ‘n Spice

Chocolate Stout Cake

INGREDIENTS
  • For the Cake:
  • Cooking spray
  • 1 cup stout (I used Left Hand Brewing Company’s Milk Stout)
  • 1 cup (2 sticks) unsalted butter
  • ¾ cup cocoa powder
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 2 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 2 eggs
  • ⅔ cup sour cream
  • 1 tablespoon vanilla extract
  • 1 cup semi-sweet chocolate chips (I like to use a mixture of chopped bar chocolate and chocolate chips)
  • For the Glaze:
  • 2 tablespoons stout
  • ¼ cup heavy cream
  • 6 ounces semisweet chocolate
INSTRUCTIONS
  1. Preheat oven to 350 degrees.
  2. Start off by adding stout and butter in a sauce pan over medium-high heat. Once butter has melted, add in cocoa powder and whisk until smooth. Remove from heat to let cool slightly.
  3. In a medium bowl, whisk together flour, sugar, baking soda, and salt. Set aside.
  4. In another larger bowl add in eggs, sour cream, and vanilla extract. Beat with an electric mixer until smooth. Next, pour in chocolate/stout mixture and continue to mix until smooth. Then add in the dry ingredients and beat on low until just combined. You don’t want to overmix the batter. Sprinkle in 1 cup of semi-sweet chocolate. I like to use a mixture of chopped bar chocolate and chocolate chips. Gently fold chocolate into batter.
  5. Pour the batter in a greased Bundt pan. Bake for 25-35 minutes until the cake starts to pull away from the pan and an inserted toothpick comes out clean.
  6. While that’s baking, break up 6 ounces of semi-sweet chocolate bars into a medium sized bowl.
  7. Add in heavy cream and a couple tablespoons of stout to a saucepan. Bring to a simmer over medium-low heat. Pour cream/stout mixture right over the chocolate and mix until all the chocolate is melted and you have a smooth glaze. If it starts to get hard before drizzling over the cake, just pop in the microwave for a few seconds at a time. I actually made this the day before and it turned out perfectly.
  8. Let cake cool for about 10 minutes and carefully invert onto a cake stand. Drizzle the glaze right over the cake. Slice and serve! This will keep for about 3 days well-wrapped in plastic (un-glazed).

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