CHOCOLATE STOUT CAKE
The dark beer known as stout gives this cake an intense, not-too-sweet flavor.
Categories Cake Beer Milk/Cream Mixer Chocolate Dessert Bake Fall Sour Cream Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 13
Steps:
- For cake:
- Preheat oven to 350°F. Butter three 8-inch round cake pans with 2-inch-high sides. Line with parchment paper. Butter paper. Bring 2 cups stout and 2 cups butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
- Whisk flour, sugar, baking soda, and 1 1/2 teaspoons salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter equally among prepared pans. Bake cakes until tester inserted into center of cakes comes out clean, about 35 minutes. Transfer cakes to rack; cool 10 minutes. Turn cakes out onto rack and cool completely.
- For icing:
- Bring cream to simmer in heavy medium saucepan. Remove from heat. Add chopped chocolate and whisk until melted and smooth. Refrigerate until icing is spreadable, stirring frequently, about 2 hours.
- Place 1 cake layer on plate. Spread 2/3 cup icing over. Top with second cake layer. Spread 2/3 cup icing over. Top with third cake layer. Spread remaining icing over top and sides of cake.
GLAZED CHOCOLATE ESPRESSO CAKE
This is a really great "just because" cake that's easy to make but still looks and tastes amazing enough for a special occasion. A beautifully moist chocolate cake is spiked with instant espresso powder and bathed in a coffee-flavored ganache. If you want to make the recipe even simpler, serve the glaze warm alongside wedges and let guests spoon it over their own slice.
Provided by Erin Jeanne McDowell
Categories dessert
Time 2h5m
Yield one 9-inch cake
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Coat a 9-inch springform pan with nonstick spray. Line the base and sides with parchment paper.
- For the cake: Cream the butter and brown sugar together in the bowl of an electric stand mixer fitted with the paddle attachment until light and fluffy, 3 to 4 minutes. Add the eggs one at a time, mixing until fully incorporated before adding the next and scraping the sides of the bowl after each addition. Mix in the vanilla.
- Whisk the flour, cocoa powder, espresso powder, baking powder and salt in a medium bowl to combine. Add about half of the flour mixture to the mixer bowl and mix to combine. Scrape the bowl well, then add the buttermilk and mix on low speed to combine. Add the remaining flour mixture and mix on low speed to incorporate.
- Scrape the batter into the prepared cake pan and spread into an even layer. Bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes.
- Cool the cake for 10 minutes in the pan, then unlock and remove the sides of the pan and remove the parchment strips. Cool the cake completely on a cooling rack placed over a parchment-lined baking sheet.
- For the glaze: Put the chocolate and espresso powder in a medium bowl. Heat the cream to a simmer in a small saucepan over medium heat, then pour the cream over the chocolate. Let sit for 30 seconds, then stir until the mixture is smooth. Transfer to a measuring cup with a pour spout.
- Start by pouring glaze around the edges of the cake, then continue pouring and working towards the center of the cake until it is covered. Let the glaze set for 5 minutes, then gently transfer to a serving platter or cake stand (do not let the glaze set fully on the cooling rack). Once the glaze is set, the cake is ready to serve.
FUDGE CAKE WITH STOUT GLAZE
Steps:
- For the cake: Preheat the oven to 350 degrees F. Spray a 6-cup Bundt pan with nonstick cooking spray.
- Beat the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, about 3 minutes. Pour the coffee over the top and beat until the butter is fully melted. Add the eggs one at a time, then continue to beat until the sugar is dissolved and the mixture is very smooth.
- Reduce the mixer speed to medium-low and beat in the flour, cocoa powder, salt, sour cream and almond extract until just combined. Pour into the Bundt pan and bake until a cake tester inserted center comes out clean, 40 to 45 minutes. Cool completely in the pan on a baking rack, about 30 minutes, and then invert onto the rack and turn right-side up. Put the rack over a baking sheet.
- For the glaze: Bring the heavy cream to a simmer in a medium saucepan over medium-low heat. Whisk in the chocolate, confectioners¿ sugar and stout until the chocolate melts. Poke holes in the cooled cake with a toothpick, pour the warm glaze over and let set a few minutes before slicing. The cake will keep for 2 days at room temperature.
CHOCOLATE GUINNESS CAKE
For me, a chocolate cake is the basic unit of celebration. The chocolate Guinness cake here is simple but deeply pleasurable, and has earned its place as a stand-alone treat.
Provided by Nigella Lawson
Categories dessert
Time 1h15m
Yield One 9-inch cake or 12 servings
Number Of Ingredients 13
Steps:
- For the cake: heat oven to 350 degrees. 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 confectioners' 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.
Nutrition Facts : @context http, Calories 511, UnsaturatedFat 8 grams, Carbohydrate 66 grams, Fat 26 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 15 grams, Sodium 358 milligrams, Sugar 46 grams, TransFat 0 grams
CHOCOLATE-STOUT MINI BUNDT CAKES
Bundt cake gets a boozy makeover in these mini stout-spiked treats topped with a decadent cream cheese glaze.
Provided by Yvette Marquez
Categories Dessert
Time 1h10m
Yield 30
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Grease 3 (12-cup) mini fluted tube cake pans with shortening.
- In bowl of electric mixer fitted with paddle, mix granulated sugar, flour, cocoa, baking soda, baking powder and salt on low speed.
- In medium bowl, beat egg, buttermilk, oil and vanilla with whisk until well blended. Slowly beat buttermilk mixture into dry ingredients just until incorporated. Gradually beat in beer and hot coffee until thoroughly incorporated. Pour batter evenly into fluted muffin cups, filling each about half to two-thirds full. (If you only have 1 pan, refrigerate batter during first baking; repeat twice with remaining batter to make 30 cakes.)
- Bake 12 to 14 minutes or until toothpick inserted in center of each cake comes out clean. Cool in pan 10 minutes. Place cooling rack upside down over muffin cups; tap pan against work surface to make sure cakes have loosened. Remove pan; cool cakes at least 15 minutes.
- In large bowl, beat cream cheese and milk with electric mixer on medium speed until smooth. Gradually add powdered sugar, beating until smooth. Pour glaze over cooled cakes, allowing some to flow over sides.
Nutrition Facts : ServingSize 1 Serving
More about "chocolate stout cake with coffee glaze recipes"
CHOCOLATE STOUT CAKE WITH COFFEE BUTTERCREAM | DESSARTS
From dessarts.com
5/5 (1)Total Time 1 hrCuisine AmericanCalories 1125 per serving
- Butter two 8 inch pans and cover the bottoms with parchment paper. Sift the sugar, flour, salt, and baking soda together.
- Warm the butter, cocoa powder, chocolate and stout in a double boiler until the chocolate is melted.
- Mix together the eggs, yolks, and buttermilk. In an electric mixer, add the the chocolate mixture to the dry ingredients and mix until combined. Then add the egg mixture and mix until combined.
- Pour the batter to fill the pans halfway and bake at 350°F for 30-35 minutes or until a toothpick comes out clean when poked in the center. Cool completely.
CHOCOLATE STOUT CAKE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.6/5 (205)Calories 824 per servingTotal Time 3 hrs 30 mins
- Preheat the oven to 350°F. Grease and flour three 8" or two 9" cake pans, and line them with parchment paper circles.
- Be sure your 9" pans are at least 2" deep., For the cake: Place the stout and butter in a large, heavy saucepan, and heat until the butter melts.
- Set aside to cool to room temperature., Whisk together the flour, sugar, baking powder, and salt in a large bowl; set aside., In a large mixing bowl, beat together the eggs and sour cream., Add the stout-cocoa mixture, mixing to combine., Add the flour mixture and mix together at slow speed.
CHOCOLATE STOUT CAKE AND GANACHE GLAZE - RECIPES
From honestcooking.com
ALMOND FLOUR CAKE (EASY RECIPE + VIDEO!)
From wholesomeyum.com
CHOCOLATE STOUT LOAF CAKE RECIPE | FRESH TASTES BLOG - PBS
From pbs.org
CHOCOLATE STOUT CAKE RECIPE | BON APPéTIT
From bonappetit.com
CHOCOLATE GUINNESS CAKE WITH CHOCOLATE GANACHE
From aimeemars.com
CHOCOLATE BUNDT CAKE WITH COFFEE GLAZE - COURTNEY'S …
From courtneyssweets.com
CHOCOLATE-STOUT COFFEE LOAF CAKE - BAKE FROM SCRATCH
From bakefromscratch.com
4.7/5 (3)
STRAWBERRY-GLAZED LEMON LOAF CAKE RECIPE - TODAY
From today.com
CHOCOLATE STOUT CAKE WITH COFFEE GLAZE | TINA | COPY ME THAT
From copymethat.com
CHOCOLATE STOUT CAKE (8 INCH) - HOMEMADE IN THE KITCHEN
From chocolatemoosey.com
CHOCOLATE STOUT LAYER CAKE WITH CHOCOLATE FROSTING - EPICURIOUS
From bonappetit.com
CHOCOLATE STOUT CAKE - STYLE SWEET
From stylesweet.com
CHOCOLATE STOUT CAKE WITH RASPBERRY GLAZE
From coffeebytheroast.com
CHOCOLATE STOUT LAYER CAKE WITH COFFEE BUTTERCREAM - FEAST …
From feastmagazine.com
I TRIED THE FAMOUS RITZ-CARLTON LEMON POUND CAKE AND I
From allrecipes.com
CHOCOLATE CAKE WITH COFFEE (SUPER MOIST) | TREAT DREAMS
From treatdreams.com
IRISH WHISKEY AND STOUT CHOCOLATE CAKE- THE LITTLE EPICUREAN
From thelittleepicurean.com
TRADER JOE'S FINALLY HAS CONFETTI CAKE MIX | BON APPéTIT
From bonappetit.com
CHOCOLATE STOUT CAKE WITH COFFEE FROSTING | CHOCOLATE + COFFEE
From spicedblog.com
You'll also love