This is always a party pleaser! I got the idea to do this cake when we were planning on celebrating a friend's birthday. She isn't a big dessert person but does love beer... best solution for a birthday cake is to make a beer cake!
This recipe also comes in handy when someone brings you a few bottles or a growler of dark beer and no one in your house drinks it. :(
CAUTION: the recipe can get tricky with the icing and I have yet to cook a cake this this recipe (or variations of it) that doesn't severely stick to the pan. I should probably also warn you that this cake will not be a tall cake.
With that said.... good luck!
Chocolate Stout Cake:
1/2 cup cocoa powder
1 cup stout beer
8 TB butter
1 1/4 cups brown sugar
2 eggs
3/4 cup flour
1/4 tsp baking powder
1 tsp baking soda
Icing:
1/2 cup powdered sugar
1/4 cup soft butter
1/4 cup stout beer
1/2 cup chocolate chips
1. Preheat the oven to 350 degrees and grease down two 8 inch pans or line it with baking parchment.
2. Cream butter and sugar together. Gradually add in eggs.
3. In a separate bowl, mix flour, baking powder, and baking powder. Put this bowl aside.
4.In a separate bowl, stir stout and cocoa together. Alternate pouring your flour mixture and stout mixture in the egg bowl.
5. Evenly pour the final mixture into the two pans and cook for 30 minutes.
6. This is where I have problems in the several times I've tried to make this cake. Typically, you let the cake cool in the pan then flip it onto a cooling rack. My cake sticks so I do whatever I have to get the cake out when it's hot because it's harder to get out later. Unless of course you are smart and use baking parchment.
7. For the icing, beat the powdered sugar and butter. Then add the stout. I am always generous on the stout so I find myself adding more powdered sugar or chocolate chips (later) to balance the liquidity.
8. Melt the chocolate chips and add it into the mixture. Then pour between and on your cake.
Bon appetit!
This recipe also comes in handy when someone brings you a few bottles or a growler of dark beer and no one in your house drinks it. :(
CAUTION: the recipe can get tricky with the icing and I have yet to cook a cake this this recipe (or variations of it) that doesn't severely stick to the pan. I should probably also warn you that this cake will not be a tall cake.
With that said.... good luck!
Chocolate Stout Cake:
1/2 cup cocoa powder
1 cup stout beer
8 TB butter
1 1/4 cups brown sugar
2 eggs
3/4 cup flour
1/4 tsp baking powder
1 tsp baking soda
Icing:
1/2 cup powdered sugar
1/4 cup soft butter
1/4 cup stout beer
1/2 cup chocolate chips
1. Preheat the oven to 350 degrees and grease down two 8 inch pans or line it with baking parchment.
2. Cream butter and sugar together. Gradually add in eggs.
3. In a separate bowl, mix flour, baking powder, and baking powder. Put this bowl aside.
4.In a separate bowl, stir stout and cocoa together. Alternate pouring your flour mixture and stout mixture in the egg bowl.
5. Evenly pour the final mixture into the two pans and cook for 30 minutes.
6. This is where I have problems in the several times I've tried to make this cake. Typically, you let the cake cool in the pan then flip it onto a cooling rack. My cake sticks so I do whatever I have to get the cake out when it's hot because it's harder to get out later. Unless of course you are smart and use baking parchment.
7. For the icing, beat the powdered sugar and butter. Then add the stout. I am always generous on the stout so I find myself adding more powdered sugar or chocolate chips (later) to balance the liquidity.
8. Melt the chocolate chips and add it into the mixture. Then pour between and on your cake.
Bon appetit!
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