I thought I'd share this cake I've been making the past few days. I made it on a whim and loved it - then made another for a party, this is the third one in three days
The cake is amazingly easy to make and densely chocolate. It would be good served with a dollop of Baileys infused whipped cream but stands alone. Note that it calls for stout beer. NO SUBSTITUTES on the beer - get the darkest, maltiest beer you can find. The entire cake is mixed in a saucepan so use one that is large enough to hold all the batter.
Oven 350 F
Ingredients
1 cup stout beer (really dark beer)
1/2 cup butter
1 cup sugar
1 cup dark brown sugar
3/4 cup cocoa powder
2 eggs, beaten
2/3 cup sour cream (use the full fat variety)
3 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
1/4 tsp salt
Assembly
Grease a 9-in. springform pan and line the bottom with parchment paper; set aside.
In a large saucepan, heat beer and butter until butter is melted. Remove from the heat; whisk in sugar and cocoa until blended.
Combine the eggs, sour cream and vanilla; whisk into beer mixture.
Combine flour and baking soda; whisk into beer mixture until smooth. Pour batter into prepared pan.
Bake at 350° for about 50 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack IN THE PAN. Remove sides of pan only after cooled and preferably after the cake has had a few hours to rest.
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I added a ribbon of green marzipan around the edge to gussy it up and sprinkled with powdered sugar.
The cake is amazingly easy to make and densely chocolate. It would be good served with a dollop of Baileys infused whipped cream but stands alone. Note that it calls for stout beer. NO SUBSTITUTES on the beer - get the darkest, maltiest beer you can find. The entire cake is mixed in a saucepan so use one that is large enough to hold all the batter.
Oven 350 F
Ingredients
1 cup stout beer (really dark beer)
1/2 cup butter
1 cup sugar
1 cup dark brown sugar
3/4 cup cocoa powder
2 eggs, beaten
2/3 cup sour cream (use the full fat variety)
3 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
1/4 tsp salt
Assembly
Grease a 9-in. springform pan and line the bottom with parchment paper; set aside.
In a large saucepan, heat beer and butter until butter is melted. Remove from the heat; whisk in sugar and cocoa until blended.
Combine the eggs, sour cream and vanilla; whisk into beer mixture.
Combine flour and baking soda; whisk into beer mixture until smooth. Pour batter into prepared pan.
Bake at 350° for about 50 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack IN THE PAN. Remove sides of pan only after cooled and preferably after the cake has had a few hours to rest.
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I added a ribbon of green marzipan around the edge to gussy it up and sprinkled with powdered sugar.
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