Wednesday Food: A Different Kind of Chocolate Cake

The Holidays are a time of sharing, and as I said in the last blog post, baking is only fun when you share with others!  And this dessert is one that everyone is gonna go Ga Ga for!  Now chocolate cake is nice on its own of course, but there is a way to get the guys to run to it.  And that is Chocolate Stout Cake.  Two things you may not picture going together so well - beer and chocolate - but these two marry together so well and make a moist, chocolate-y cake!

This recipe is one I picked up when I was working at Farallon in San Francisco, CA.  It wasn't a regular menu item, but we used it for a special beer dinner.   My favorite desserts are the ones that are fairly basic, but with a bit of a twist or something unexpected.  Chocolate Stout Cake definitely fit into that category.

There is no classical method to making this cake.  But the usual rules apply such as eggs at room temperature, and not over mixing once the flour is added.  It is simple and delicious and the best part is that you get to drink beer while you are making it!

Chocolate Stout Cake

Preheat oven 325 degrees
Bake in 9" cake pan or ideally a bundt pan (spray with a cooking spray or butter the pan)

1 c. stout beer (I used Guinness but you can use your favorite or local stout)
8oz (2 sticks) unsalted butter
3/4c. cocoa powder
2 c. all purpose flour
1 1/4c. sugar
1 1/2t. baking soda
3/4t. salt
2 eggs
3/4c. sour cream

Chocolate Glaze
8oz. Semisweet Chocolate (58.5%)
4 oz unsalted butter
1/2c. stout beer
pinch of salt

1) Combine the stout and butter in a small pot and simmer over a low-medium heat.  Once the butter has melted, add in the cocoa and whisk till smooth. Set aside and let cool for a few minutes while you organize your other ingredients.

2) In a small bowl combine your dry ingredients (flour, sugar, baking soda, and salt).
3) In a medium sized bowl, whisk the eggs and sour cream till combined.

From left to right: Dry ingredients, cocoa/stout mixture, eggs/sour cream mixture

4) Slowly add the cocoa/stout mixture to the eggs and sour cream.  Whisk till combined.

5) Lastly add your dry ingredients.  You can start by folding them in with a rubber spatula and to get the lumps out you can quickly finish with a whisk.  But be careful not to over mix!!

6) Bake for about 45-55 minutes till a toothpick comes out clean.  Let the cake cool before making the glaze.

7) To make the glaze, combine all the ingredients in a stainless steel bowl and put over a hot water bath.  Using a rubber spatula at first, stir the ingredients as they melt.  Also scraping the sides to make sure the edges don't get too hot and burn.  (burnt chocolate tastes gross and will ruin the whole batch!)  If the sides are getting too hot then your water bath is on too high.  Once the ingredients are all melted, you will want to use a whisk to get the ingredients to come together smoothly.

Best not to use chocolate chips that you would use in cookies.  There are additives like soy lecithin to give it a higher melting point making it melt in a weird way.  A good brand of chocolate would be Callebaut or Scharfenberger

8) Once the glaze is ready you can either add it to each piece like here:

Or if you made it in a bundt pan you can drizzle it over the top for a lovely presentation!

While this chocolate dessert may not reek of holiday charm, it's delicious and it will be something people won't be expecting.  Something different.  Something unique.  That's what we are all about here at StellaBella!

And remember, when the kitchen gets too hot get back in there and keep cooking!


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