Last week I left you with a teaser for an upcoming recipe using Mary’s Secret Ingredients Ultragrain All-Purpose Flour. Well my friends, the wait is over and that day is today! Talk about a fun and exciting new dessert you probably haven’t had before. Today I bring you this delicious Chocolate Stout Cake. Yes, I said stout, as in beer. I know, might sound a little funny, but trust me on this one. The stout intensifies the chocolate flavor for a rich, not to sweet, super moist cake. I love using the Bundt pan for this cake. It gives it a beautiful shape that’s perfect for drizzling on the stout glaze. Don’t have a Bundt pan? Don’t fret, a 9 x 13 pan will work just fine.
If you have a chocoholic fan in your house, don’t waste any time and make this ASAP.
Start off by adding stout and butter in a sauce pan over medium-high heat. I used Left Hand Brewing Company’s Nitro Milk Stout and so should you!
Once melted add in cocoa powder and whisk until smooth. Remove from heat to let cool slightly.
In a medium bowl, whisk together flour, sugar, baking soda, and salt.
In another larger bowl add in eggs, sour cream, and vanilla extract.
Beat with an electric mixer until smooth. Next, pour in chocolate/stout mixture and continue to mix until smooth.
Add in the dry ingredients and beat on low until just combined. You don’t want to overmix the batter.
Sprinkle in 1 cup of semi-sweet chocolate. I like to use a mixture of chopped bar chocolate and chocolate chips. Gently fold chocolate into batter.
Pour the batter in a greased Bundt pan. Bake for 25-35 minutes until the cake starts to pull away from the pan and an inserted toothpick comes out clean.
While that’s baking, break up 6 ounces of semi-sweet chocolate bars into a medium sized bowl.
Add in heavy cream and a couple tablespoons of stout to a saucepan. Bring to a simmer over medium-low heat.
Pour cream/stout mixture right over the chocolate and mix until all the chocolate is melted and you have a smooth glaze. If it starts to get hard before drizzling over the cake, just pop in the microwave for a few seconds at a time. I actually made this the day before and it turned out perfectly.
Let cake cool for about 10 minutes and carefully invert onto a cake stand. Drizzle the glaze right over the cake. Slice and serve! This will keep for about 3 days well-wrapped in plastic(un-glazed).
Get your chocolate fix on and have yourselves a beautiful weekend 🙂 Don’t forget to carve those pumpkins!
XO, Sarah
- For the Cake:
- Cooking spray
- 1 cup stout (I used Left Hand Brewing Company's Milk Stout)
- 1 cup (2 sticks) unsalted butter
- ¾ cup cocoa powder
- 2 cups all-purpose flour
- 2 cups sugar
- 2 teaspoons baking soda
- 1 teaspoon kosher salt
- 2 eggs
- ⅔ cup sour cream
- 1 tablespoon vanilla extract
- 1 cup semi-sweet chocolate chips (I like to use a mixture of chopped bar chocolate and chocolate chips)
- For the Glaze:
- 2 tablespoons stout
- ¼ cup heavy cream
- 6 ounces semisweet chocolate
- Preheat oven to 350 degrees.
- Start off by adding stout and butter in a sauce pan over medium-high heat. Once butter has melted, add in cocoa powder and whisk until smooth. Remove from heat to let cool slightly.
- In a medium bowl, whisk together flour, sugar, baking soda, and salt. Set aside.
- In another larger bowl add in eggs, sour cream, and vanilla extract. Beat with an electric mixer until smooth. Next, pour in chocolate/stout mixture and continue to mix until smooth. Then add in the dry ingredients and beat on low until just combined. You don't want to overmix the batter. Sprinkle in 1 cup of semi-sweet chocolate. I like to use a mixture of chopped bar chocolate and chocolate chips. Gently fold chocolate into batter.
- Pour the batter in a greased Bundt pan. Bake for 25-35 minutes until the cake starts to pull away from the pan and an inserted toothpick comes out clean.
- While that's baking, break up 6 ounces of semi-sweet chocolate bars into a medium sized bowl.
- Add in heavy cream and a couple tablespoons of stout to a saucepan. Bring to a simmer over medium-low heat. Pour cream/stout mixture right over the chocolate and mix until all the chocolate is melted and you have a smooth glaze. If it starts to get hard before drizzling over the cake, just pop in the microwave for a few seconds at a time. I actually made this the day before and it turned out perfectly.
- Let cake cool for about 10 minutes and carefully invert onto a cake stand. Drizzle the glaze right over the cake. Slice and serve! This will keep for about 3 days well-wrapped in plastic (un-glazed).
I’m sharing this cake with my friends over at Fiesta Friday! This weeks co-hosts are Juju @ cookingwithauntjuju and Indira @ I’ll Cook, You Wash. Come join us in the fun 🙂
I love everything from cake to kale. Life is all about balance. I like to live, laugh and love to the fullest! Our time is too short not to enjoy ourselves.
For the Love of “Oh Henry” (whoever he is) oh my goodness-your hubs will tear into this Sarah!!! YUM-O. Have a great weekend. xo Cheryl
Haha, Henry! The hubs ate it like a maniac 😀 Have a wonderful weekend!
Oh boy!!! :))) Sounds and looks amazingly yummy.
Thank you! It really is that good, you just better like chocolate 😉
This is my kind of dessert – chocolate! The bundt pan makes a big difference in presentation and looks so yummy on top of the stand. I’m not a beer (stout) drinker but I enjoy it in recipes. Thanks for bringing this chocolate cake to Fiesta Friday 🙂
It’s like chocolate on steroids! Happy FF 😀
Sarah, this dish looks delicious! I love the rich and intense chocolate flavors, and the drizzle on top is stunning. Happy FF, and have a wonderful weekend. 🙂
Thank you so much! Happy FF 🙂
I would tear into this like a maniac too! Love chocolate and stout!
You would absolutely love this 🙂
I love this recipe! I’m not a fan of stout (when drinking it), but I think that it’s marvelous in cake, especially when mixed with chocolate. I feel almost like it’s St. Patrick’s Day 🙂 . Happy FF and thanks for sharing this recipe!
This would be a great cake for St. Patrick’s Day! The stout intensifies the chocolate flavor and makes it that much more chocolaty, which in my house is a big WIN 🙂
Looks so good!
Thanks Debbie!
Sarah – did you link up to Fiesta Friday and I just can’t see it? Remember it’s part of the guidelines to be considered as a feature 🙂
Strange it wasn’t showing up. I’ve got it up there now! Thanks for looking out 🙂
Just curious I was g icing this recipe a try it looks wonderful. When making it I did not see anything relating to baking temperature. I plan on doing 350 but was curious if it was higher or lower. Thank you for the wonderful recipe.
Sorry I did not proof read my post. I ment to say that when I was going to try baking this cake I noticed I could not find any info relating to the baking temperature. Thank you for your time.
Hi Josh! Sorry about that, I’ve updated the recipe. You were correct with 350 degrees. Hope you enjoy the recipe 🙂