It’s almost St. Patrick’s Day!
To celebrate properly, there has to be Guinness involved. Don’t like the taste of beer? Then add it to a chocolate cake!
This is the third time I’ve made this recipe. I first made it two years ago, and it was so tasty, I made it again last year. And again this year, just so I could share the recipe with you.
This cake is delicious warm, so I recommend microwaving a piece for 15-20 seconds before devouring it. Careful, the ganache can melt and get hot!
Recipe: Chocolate stout cake
Adapted from smittenkitchen.com
- 1 cup stout (such as Guinness)
- 1 cup (2 sticks) unsalted butter
- 3/4 cup unsweetened cocoa powder
- 2 cups all purpose flour
- 2 cups sugar
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon salt
- 2 large eggs
- 2/3 cup sour cream
- 6 ounces semisweet chocolate chips
- 6 tablespoons heavy cream
- 3/4 teaspoon instant coffee granules
- Preheat oven to 350 degrees. Spray a bundt pan with vegetable spray, making sure to completely cover the entire pan.
- In large saucepan over medium heat, bring 1 cup stout and 1 cup butter to simmer. Add cocoa powder and whisk until smooth. Cool slightly.
- Whisk together flour, sugar, baking soda and 3/4 teaspoon salt in large bowl.
- In electric mixer, beat eggs and sour cream until blended. Add stout-chocolate mixture to egg mixture and beat just to combine.
- Add flour mixture and beat briefly on low speed. Using rubber spatula, fold batter until completely combined.
- Pour batter into prepared pan. Bake cake about 35 minutes, or until tester inserted into center comes out clean.
- Cool cake completely before inverting onto rack.
- For the ganache, melt the chocolate, heavy cream and coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally. Drizzle over the top of cooled cake.
More tasty recipes
Truffle cake with chocolate ganache, caramel and toasted pecans
Banana chocolate chip cupcakes with chocolate ganache frosting
Chocolate chip sour cream cake … two ways!
I made this cake for Easter dessert, and I’m happy to report that it is one of the most moist, delicious chocolate cakes I’ve ever tasted!
My cake didn’t turn out quite as pretty as this one — the cake got stuck in the pan and the ganache didn’t look quite as smooth — but boy, did it taste goooood!!
(A note for other cooks: Using butter to grease the pan was a major mistake. Instead, coat liberally with vegetable oil and dust with flour.)