Chocolate Stout Cake
A heavy drizzle of a hearty stout beer makes this cake rich and moist. The touch of reduced beer in the chocolate ganache packs the final punch. This recipe is excerpted from "20 for 20: Twenty Recipes Commemorating Twenty Years of Metropolitan Bakery," our newest cookbook, on sale now.
Yields one cake.
- 2 1/4 sticks or 18 tablespoons unsalted butter, cut into small pieces
- 1 cup stout beer
- 2 cups granulated sugar
- 1/3 cup (plus extra for bundt pan) cocoa powder
- 2 cups all purpose flour
- 1 1/2 teaspoons baking soda
- 1/3 cup sour cream
- 2 extra large eggs
- 4 ounces semi-sweet chocolate, chopped
- 1/2 cup stout beer
- 1/2 tablespoon granulated sugar
- 1/2 cup heavy cream
- Preheat oven to 350 degrees F. Brush a 9 inch bundt cake pan with 2 tablespoons melted butter. Dust the bottom and sides with cocoa powder and knock out the excess.
- Fill a saucepan half way with water and place on medium heat. Bring water to a boil then lower to a simmer. In a large bowl, combine butter with the beer. Place bowl over simmering water and stir gently until butter has melted. Remove the bowl from the heat and whisk cocoa into the beer and set aside to cool slightly. Sift together the sugar, flour and baking soda into a bowl and set aside.
- In a small bowl stir together the sour cream and eggs. Whisk flour and sour cream mixtures alternately into the beer beginning and ending with the flour.
- Pour batter into the prepared cake pan and place on the middle rack of the preheated oven. Bake for 50 to 55 minutes or until a skewer inserted into the center comes out clean. Remove cake to a cooling rack and allow to cool. Gently tap the cake pan to release the cake. Invert a serving dish over the cake and turn the cake over to free it from the bundt pan. Set aside while you prepare the glaze.
- Ganache glaze: Place chocolate in a bowl and set aside. In a small saucepan set over medium heat, stir together the stout and sugar. Cook the stout until it has reduced to thick syrup (1 1/2 tablespoons) stirring occasionally. Be careful not to burn the syrup. Whisk in the heavy cream and stir to dissolve the syrup. Bring the cream to a full boil stirring constantly. Pour the cream over the chocolate and allow to stand for a few minutes. Whisk the chocolate and cream until the chocolate has melted and mixture is smooth. Set aside to cool and thicken for 5 minutes. Spoon the glaze over the cooled cake.
You don't have to be a master baker like Metropolitan's James Barrett to make delicious French-inspired delights at home. Here are several favorites—some savory, some sweet—adapted by James for the home chef.