Chocolate Stout Cake

stout-cake
Photo by Marcus Nilsson
Chocolate Stout Cake 3.6 20 5 1
Rating
Read Reviews
  • Serves 9
  • Hands-On Time
  • Total Time
  • Nutritional Information
    Close

    Nutritional Information

    Per Serving

    • Calories 405 calories
    • Fat 27 g
    • Sat Fat 12 g
    • Cholesterol 81 mg
    • Sodium 157 mg
    • Protein 6 g
    • Carbohydrate 51 g
    • Sugar 37 g
    • Fiber 1 g
    • Iron 3 mg
    • Calcium 19 mg

Make the cake: Heat oven to 350° F. Butter an 8-inch square baking pan. Line with parchment, leaving an overhang on 2 sides. Butter the parchment.

Whisk together the flour, cocoa, baking powder, and salt in a medium bowl; set aside. In a separate bowl, whisk together the butter, sugar, eggs, beer, and vanilla until smooth. Add the flour mixture and mix until just combined.

Spread the batter in the prepared pan and bake until a toothpick inserted in the center comes out clean, 20 to 24 minutes. Let cool completely in the pan. Holding the paper overhang, lift the cake out of the pan and transfer to a cutting board.

Ingredients

  1. Check For the cake:
  2. Check 1/2 cup unsalted butter (1 stick), melted, plus more for the pan
  3. Check 3/4 cup all-purpose flour, spooned and leveled
  4. Check 2/3 cup cocoa powder (preferably Dutch-process)
  5. Check 1/2 teaspoon baking powder
  6. Check 1/2 teaspoon fine salt
  7. Check 1 cup sugar
  8. Check 2 large eggs
  9. Check 1/4 cup stout beer (such as Guinness)
  10. Check 1 teaspoon pure vanilla extract
  11. Check For the glaze:
  12. Check 1/4 cup stout beer (such as Guinness)
  13. Check 2 tablespoons heavy cream
  14. Check 1/2 pound semisweet chocolate, chopped

Directions

  1. Make the cake: Heat oven to 350° F. Butter an 8-inch square baking pan. Line with parchment, leaving an overhang on 2 sides. Butter the parchment.
  2. Whisk together the flour, cocoa, baking powder, and salt in a medium bowl; set aside. In a separate bowl, whisk together the butter, sugar, eggs, beer, and vanilla until smooth. Add the flour mixture and mix until just combined.
  3. Spread the batter in the prepared pan and bake until a toothpick inserted in the center comes out clean, 20 to 24 minutes. Let cool completely in the pan. Holding the paper overhang, lift the cake out of the pan and transfer to a cutting board.
  4. Make the glaze: Bring the beer and cream to a boil in a small pot. Remove from heat, add the chocolate, and let stand for 5 minutes. Whisk until smooth. Cool slightly, then pour over the cake.
  5. Let the glaze set, about 10 minutes. Cut the cake into 9 squares.