Fudgy Chocolate Stout Cake

March 13, 2012 at 8:17 pm | Posted in cakes & tortes, simple cakes, sweet things | 6 Comments
Tags: baking, cake, chocolate, dessert, holiday

Apparently I think Saint Patrick’s Day is a good excuse to drench chocolate cake in booze. OK, I would gladly do that any day of the year (as is evidenced by this and that), but last year I marked St. Paddy’s day with whiskey-soaked chocolate and now I’ve moved to stout. Chocolate stout cakes are nothing new, but I am loving the ease of this one. So easy, you can whisk this together while sipping the remainder of your can of Guinness or Murphy’s and be confident you won’t muck it up.

You may notice that this cake is vegan. I’m not, but I can appreciate that the lack of eggs and dairy let the chocolate flavor of this cake shine. The stout and espresso boost that taste and temper the sweetness. There’s so much liquid in this cake that it stays moist and fudgy…improves with time even. Three days later and I think it’s better than the first. I’ll raise a pint to that!

Fudgy Chocolate Stout Cake– makes an 8″ cake
from mrslarkin’s recipe on food52

1 1/2 cup all-purpose flour
1 cup granulated sugar
7 tablespoons natural cocoa powder (not dutched)
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup Guinness or other stout
1/2 cup espresso or strong coffee
1/4 cup water
2 teaspoons vanilla
1 teaspoon apple cider or white vinegar
1/2 cup vegetable oil

-Preheat oven to 350 degrees F. Set oven rack to middle. Grease an 8” round cake pan with cooking spray, then line with parchment and lightly spray the parchment.

-Whisk flour, sugar, cocoa, baking soda and salt in a medium bowl.

-In a measuring cup, mix together stout, coffee, water, vanilla and vinegar. Stir into the flour mixture a few turns, then add your oil and combine until you have a smooth batter (you can use a whisk for this, just be gentle).

-Pour into prepared pan. Place in oven and bake for 30-35 minutes. Check with cake tester, which should come out very slightly moist. Remove from oven and let cool on rack.

-Turn out onto cake plate. Peel off the parchment. Dust cake with powdered sugar, or cover with frosting.

*Alternatively, this recipe makes 1 dozen cupcakes. Bake for 18 – 23 minutes. Cool cupcakes. Frost with your favorite frosting or dip tops into a simple icing made of confectioner’s sugar, cocoa powder and coffee. Decorate top with a fresh coffee bean while icing is still tacky.

6 Comments »

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I just made a chocolate stout cake for my husband’s birthday a few weeks ago, and though delicious, I was really dismayed at the amount of butter in it, so I am excited about this vegan version. I find vegan cakes delicious; just as good as their dairy counterparts. I have vegans in my life, and I know they would love this, so I am definitely going to make this for them. You picture is wonderful; you can really tell it’s a moist and fudgy cake. Yum!

Comment by Janae— March 13, 2012 #

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I’m all for boozy cakes. 🙂 It looks really good. Is that regular chocolate ice cream or guinness chocolate?

Comment by Wendy— March 13, 2012 #

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YUM!!!!

Comment by holidaybakerman— March 13, 2012 #

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Sounds great! Guinness and chocolate are so good together

Comment by spike— March 14, 2012 #

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Pictures of chocolate things really test my diet 🙂

Comment by Craig Hill— March 14, 2012 #

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This looks amazing! Love your recipes!

Comment by winophiled— April 15, 2012 #

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