Dark chocolate, stout cake
I am not a particularly great fan of beer. I usually use it to cook not to drink. However, when I read a recipe for a chocolate and beer cake I immediately put my skeptic hat on (its always at reach. Sometimes I even forget I am wearing it...). Chocolate and beer? Hum... The amateur cook in me had never thought of using beer in sweet dishes. What to do, then? Give it try, of course! Well... it was worth every minute and every bite. One of the best cakes I tasted, really. Although a bit dense in texture, the richness of the chocolate is enhanced by the stout to form an indulgent experience for the senses. This one is a winner. Give it a try!
For this cake you need:
- 1 and 1/4 cups of stout beer (do not include the foam when measuring)
- 1/3 cup of dark molasses (not blackstrap)
- 1 and 2/3 cups of unbleached all-purpose flour
- 3/4 cup of unsweetened natural cocoa powder (plus more for the pan)
- 1 and 1/2 teaspoons of baking powder
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1 and 1/4 cups of unsalted butter, softened at room temperature (plus more for the pan)
- 1 and 1/2 cups of packed light brown sugar
- 3 large eggs at room temperature
- 6 ounces of semi-sweet chocolate, very finely chopped.
How to?
1. Preheat the oven to 350ºF (175ºC).
2. Butter a large cake pan (10 to 12 cups) and then lightly coat it with sifted cocoa, tapping out any excess (you can also use individual cake pans, like those of the muffins, for example).
3. In a small sauce pan, over high heat, bring the stout and the molasses to a simmer. Remove the pan from the heat and let the mixture stand while preparing the cake batter.
4. Sift together the flour, the cocoa, baking powder, baking soda, and salt.
5. With a stand mixer 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 until light and fluffy (about 3 minutes). Stop to scrape the sides of the bowl as needed. Beat in the eggs, on at a time, stopping to scrape the bowl after each addition.
6. 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 mast time to scrape the bowl and then beat, at medium speed, until the batter is smooth.
7. Stir in the chopped chocolate.
8. Spoon the batter into the prepared pan(s), spreading it evenly with a rubber spatula.
9. Bake until a wooden skewer inserted in the center comes out with only a few moist crumbs (45 to 50 minutes (about 35 minutes for the individual pans) ).
10. When baked, set the pan(s) on a rack to cool for 20 minutes (if you let it sit longer it may break when you try to take it out of the pan). Invert the cake onto the rack and remove the pan. Let it cool until just barely warm and... dig in!
Note: If you are making the cake ahead of time, wrap it in plastic wrap while still barely warm. It will keep for about one week at room temperature. It is also possible to freeze very well-wrapped cakes for up to a month.
Happy cooking and bon appétit!!
For this cake you need:
- 1 and 1/4 cups of stout beer (do not include the foam when measuring)
- 1/3 cup of dark molasses (not blackstrap)
- 1 and 2/3 cups of unbleached all-purpose flour
- 3/4 cup of unsweetened natural cocoa powder (plus more for the pan)
- 1 and 1/2 teaspoons of baking powder
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1 and 1/4 cups of unsalted butter, softened at room temperature (plus more for the pan)
- 1 and 1/2 cups of packed light brown sugar
- 3 large eggs at room temperature
- 6 ounces of semi-sweet chocolate, very finely chopped.
How to?
1. Preheat the oven to 350ºF (175ºC).
2. Butter a large cake pan (10 to 12 cups) and then lightly coat it with sifted cocoa, tapping out any excess (you can also use individual cake pans, like those of the muffins, for example).
3. In a small sauce pan, over high heat, bring the stout and the molasses to a simmer. Remove the pan from the heat and let the mixture stand while preparing the cake batter.
4. Sift together the flour, the cocoa, baking powder, baking soda, and salt.
5. With a stand mixer 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 until light and fluffy (about 3 minutes). Stop to scrape the sides of the bowl as needed. Beat in the eggs, on at a time, stopping to scrape the bowl after each addition.
6. 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 mast time to scrape the bowl and then beat, at medium speed, until the batter is smooth.
7. Stir in the chopped chocolate.
8. Spoon the batter into the prepared pan(s), spreading it evenly with a rubber spatula.
9. Bake until a wooden skewer inserted in the center comes out with only a few moist crumbs (45 to 50 minutes (about 35 minutes for the individual pans) ).
10. When baked, set the pan(s) on a rack to cool for 20 minutes (if you let it sit longer it may break when you try to take it out of the pan). Invert the cake onto the rack and remove the pan. Let it cool until just barely warm and... dig in!
Note: If you are making the cake ahead of time, wrap it in plastic wrap while still barely warm. It will keep for about one week at room temperature. It is also possible to freeze very well-wrapped cakes for up to a month.
Happy cooking and bon appétit!!
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