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Dine In: Chocolate Stout Cake

Chocolate Stout CakeMonday is St. Patrick’s Day and as we all know, St. Patrick is the patron saint of Ireland.

Taking it another step, Guinness beer is the patron drink of the Emerald Isle.

This stout actually has a really cool story.

The Guinness family started brewing ales from 1759 at the St. James’s Gate Brewery in Dublin. On Dec. 31, 1759, Arthur Guinness signed a 9,000 year lease at £45 per year for the unused brewery. Ten years later, Guinness first exported his ale; he shipped six-and-a-half barrels to Great Britain. Throughout history, the Guinness company has only made three different beers, but more significant is their contribution to society. Designed to be very much the “working man’s” beer, the Guinness company was said to be committed to providing jobs and bolstering the economy and supporting civic efforts.

This cake combines Guinness beer (or another stout, but let’s use Guinness in honor of the upcoming holiday) and chocolate for a rich flavor.

Chocolate Stout Cake

1 cup stout (such as Guinness)
1 cup unsalted butter
3/4 cup unsweetened cocoa powder (preferably Dutch-process)
2 cups all purpose flour
2 cups sugar
1 1/2 tsp baking soda
3/4 tsp salt
2 large eggs
2/3 cup sour cream
6 oz good semi-sweet chocolate chips
6 Tbsp heavy cream
3/4 tsp instant coffee granules

Preheat oven to 350° F. Butter or spray a Bundt pan well; make sure you get in all of the nooks and crannies. (Some people even go so far as to brush the inside of their Bundt pans with melted butter–you cannot be too careful!) Bring 1 cup stout and 1 cup butter to a simmer in a heavy, large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.

Whisk flour, sugar, baking soda and 3/4 teaspoon salt in a large bowl to blend. Using an electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using a rubber spatula, fold batter until completely combined. Pour batter into prepared pan. Bake cake until tester inserted into center comes out clean, about 35 minutes. Transfer cake to rack; cool completely in the pan, then turn cake out onto rack for drizzling ganache.

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.

Nutritional Information: Calories Per Serving: 494, Calories from Fat: 239, Fat: 27 g, Trans Fat: 0 g (16 g Saturated Fat), Cholesterol: 88 mg, Sodium: 438 mg, Potassium: 144 mg, Carbohydrates: 63 g, Fiber: 3 g, Sugar: 41 g, Protein: 5 g.

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