Stout Chocolate Cake
This is a dense, deeply dark cake that uses the bitterness of stout to balance the sugar and intensify the cocoa. You bake it low and slow to ensure the crumb remains moist, and you serve it without frosting to let the malt character speak for itself.
Room temperature is non-negotiable.
Ensure your butter and eggs sit on the counter for an hour before starting; cold ingredients will cause the batter to seize when you add the stout.
- 9-inch springform pan
- large mixing bowl
- whisk
- parchment paper
What goes in.
- 1 cupstout beer
- 1 cupunsalted butter
- 3/4 cupunsweetened cocoa powder
- 2 cupsgranulated sugar
- 3/4 cupsour cream
- 2large eggs
- 1 tbspvanilla extract
- 2 cupsall-purpose flour
- 2.5 tspbaking soda
Heating the stout and butter
Simmer the beer and butter together until the butter melts, then whisk in the cocoa. This blooms the cocoa solids, creating a glossy, concentrated base that forms the backbone of the cake.
The method.
Prepare the base
In a saucepan over medium heat, melt the butter into the stout. Whisk in the cocoa powder until smooth and set aside to cool slightly.
Mix the liquids
In a large bowl, beat the sour cream, eggs, and vanilla. Slowly pour in the stout mixture, whisking constantly to keep the eggs from scrambling.
Combine
Whisk in the sugar, flour, and baking soda. Do not overmix; stop the moment you no longer see streaks of flour.
Bake
Pour into a parchment-lined springform pan. Bake at 350°F for 45 to 55 minutes. The cake is done when a tester comes out with a few damp crumbs attached, not completely dry.
Cool
Let the cake rest in the pan for 15 minutes before releasing the sides. Cool completely on a wire rack.
Other turns to take.
Coffee infusion
Replace 1/4 cup of the stout with strong, room-temperature espresso to highlight the dark roast notes.
Spiced
Add 1/2 teaspoon of ground cinnamon and a pinch of cayenne pepper to the dry ingredients for a subtle heat.
When it doesn't go to plan.
Use a high-quality, dark cocoa powder; the lighter the cocoa, the more the beer's bitterness will dominate the flavor.
Do not skip the baking soda; the acidity in the stout needs that level of alkalinity to rise properly.
Dust with powdered sugar rather than frosting the cake to avoid masking the dark, malty finish.
The ones that keep coming up.
Can I use a lighter beer?
You can, but the cake will lose its characteristic depth and color. Stick to a standard dry Irish stout for the best result.
Why does the center sink?
Usually, this means the cake was pulled from the oven too early. If the tester has wet batter on it, keep it in for another five minutes.