The addition of a dark stout is the perfect way to elevate a classic chocolate cake recipe. Not only does the stout perfectly offset the sweetness of the batter, but it also imparts a deeper, more complex chocolate flavor.
Also, a sprinkle of lime zest adds brightness, which would be missed if it was left out from the recipe.
Ingredients:
2 cups of Guinness stout
1 1/2 sticks of butter
1/ 1/2 cups of quality dark cocoa powder
1 dark chocolate bar
2 large eggs 1/2 of sourcream
1 tsp of lime zest
1 pinch of cayenne pepper
1/2 of cream cheese
1/2 cup of carnation cooking milk
2 cups of flour 1 tsp of baking soda
2 cups of sugar
1 tsp. of salt
1 tbsp. of vanilla extract
For the cake:
Preheat the oven to 350 degrees F. Butter the cake pans and set aside. Bring the stout and butter to a boil in a large saucepan. Then, lower the temperature and whisk in the dark cocoa powder, dark chocolate bar and sugar until smooth. Set the mixture aside and allow to cool at room temperature.
Using an electric mixture: Add eggs, lime zest, vanilla extract, salt, cayenne pepper and mix until well incorporated. After, add sour cream, cream cheese, and carnation cooking milk and continue blending.
Slowly add the stout chocolate mixture to the egg mixture and blend to combine. Then, add flour and baking soda, and beat until desired batter consistency is reached. Pour the batter into cake pans and bake for 30-50 minutes depending on your oven.
For the Glaze:
Pour 1 cup of sugar into a small saucepan, add 3 or 4 tsp. of water and allow mixture to bubble. Next, pour 1/2 cup of the Guinness stout to the saucepan and cook until you’ve achieved a syrupy glaze. Drizzle the glaze on top of the cake and enjoy!
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