Dark Chocolate Stout Cake
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 378.4
- Total Fat: 19.8 g
- Cholesterol: 89.8 mg
- Sodium: 337.6 mg
- Total Carbs: 50.3 g
- Dietary Fiber: 1.8 g
- Protein: 3.9 g
View full nutritional breakdown of Dark Chocolate Stout Cake calories by ingredient
Introduction
This super rich chocolate stout cake is for serious Guinness lovers only! Serve warm with vanilla ice cream for the ultimate contrast of texture and flavor. This super rich chocolate stout cake is for serious Guinness lovers only! Serve warm with vanilla ice cream for the ultimate contrast of texture and flavor.Number of Servings: 12
Ingredients
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For the cake:
Butter for pan
1 cup Guinness stout
10 Tbs. unsalted butter
3/4 cup unsweetened cocoa
2 cups superfine sugar
3/4 cup sour cream
2 large eggs
1 tsp. vanilla extract
2 cups all-purpose flour
2-1/2 tsp. baking soda
For the topping:
1-1/4 cups confectioner's sugar
8 oz. cream cheese, at room temperature
1/2 cup heavy cream.
Directions
Heat oven to 350 degrees F. Butter a 9-inch springform pan and line with parchment paper. In a large saucepan, combine Guinness and butter. Place over medium-low heat until butter melts, then remove from heat. Add cocoa and superfine sugar, and whisk to blend.
In a small bowl, combine sour cream, eggs, and vanilla; mix well. Add to Guinness mixture. Add flour and baking soda, and whisk again until smooth. Pour into buttered pan, and bake until risen and firm, 45 minutes to one hour. Place pan on a wire rack and cool completely in pan.
For the topping: Using a food processor or by hand, mix sugar to break up lumps. Add cream cheese and blend until smooth. Add heavy cream, and mix until smooth and spreadable.
Remove cake from pan and place on a platter or cake stand. Ice top of cake only, so that it resembles a frothy pint of Guinness.
In a small bowl, combine sour cream, eggs, and vanilla; mix well. Add to Guinness mixture. Add flour and baking soda, and whisk again until smooth. Pour into buttered pan, and bake until risen and firm, 45 minutes to one hour. Place pan on a wire rack and cool completely in pan.
For the topping: Using a food processor or by hand, mix sugar to break up lumps. Add cream cheese and blend until smooth. Add heavy cream, and mix until smooth and spreadable.
Remove cake from pan and place on a platter or cake stand. Ice top of cake only, so that it resembles a frothy pint of Guinness.
Member Ratings For This Recipe
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