Courses

Chocolate Stout Cake

The roasted barley in flavorful black stouts gives it a depth that makes it a favorite for baking. This moist cake is a delicious teatime treat; for dessert, serve it with berries and ice cream.

The roasted barley in flavorful black stouts gives it a depth that makes it a favorite for baking. This moist cake is a delicious teatime treat; for dessert, serve it with berries and ice cream.

Servings
8

Ingredients

  • 2/3 cup stout, such as Darcy's Dublin Stout or Samuel Smith Imperial Stout
  • 10 Tbs. unsalted butter (1 stick plus 2 Tbs.)
  • 1/2 cup cocoa powder
  • 1 1/3 cups all-purpose flour
  • 1 1/3 cups sugar
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 large whole egg plus 1 yolk
  • 2/3 cup sour cream
  • Confectioners' sugar for dusting

Preparation

Preheat oven to 350F. Butter 8-inch round cake pan. Line with parchment or wax paper. Butter paper.

Bring stout and butter to a simmer in heavy saucepan over medium heat. Add cocoa; whisk until smooth. Cool slightly.

Whisk flour, sugar, baking soda and salt in large bowl to blend; set aside.

Beat egg, yolk and sour cream with electric mixer in another large bowl to blend. Add stout-chocolate mixture to egg mixture, and beat just to combine.

Add flour mixture and beat 30 seconds on slowest speed. Fold batter using rubber spatula until completely combined; pour into prepared pan.

Bake about 50 to 55 minutes, or until tester inserted into center of cake comes out clean. Transfer to rack; cool 10 minutes. Run small sharp knife around edge of cake to loosen and turn cake out onto rack; cool completely. Sift confectioners’ sugar over top, transfer to platter and serve.