Friday, May 01, 2009

Cake? or death?

Dan asked for chocolate cake, so I decided to look for a chocolate cake recipe I hadn't made before (I'm always up for a challenge!) I turned first to my favorite recipe site, Smitten Kitchen, because I knew that rather than a buttercream frosting I wanted to do a chocolate ganache. So I put that search term into her seach engine and found a recipe for Chocolate Stout cake. Dan likes chocolate, and he likes beer, so I thought this sounded right up his alley. I did make a few changes to the recipe, so here in all its glory is my version of SK's Chocolate Stout Cake.

Chocolate Stout Cake ala MLE

1 cup stout (I used extra stout Guinness)
1 cup (2 sticks) unsalted butter
3/4 cup unsweetened cocoa powder (I used Dutch-process)
2 cups all purpose flour
1 1/4 cup sugar (her recipe called for 2 cups; I thought that was a little much so cut the sugar)
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup nonfat greek yogurt (her recipe called for sour cream; I think nonfat greek yogurt works just as well in most cases)

Preheat oven to 350°F. Grease and sugar (I use sugar instead of flour for dark cakes) two 8 or 9 inch cake pans. Bring 1 cup stout and 1 cup 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 3/4 teaspoon salt in large bowl to blend. Beat eggs and yogurt in another large bowl to blend. Slowly add stout-chocolate mixture to egg mixture and stir just to combine. Add flour mixture a bit at a time and stir until completely combined. Pour batter into prepared pans. Bake cake until tester inserted into center comes out clean, about 20-25 minutes. Transfer cake to rack; cool completely in the pans, then turn one cake out onto plate for drizzling ganache.


6 ounces (3/4 cup) good semisweet chocolate chips (plus I added a bit of 82% dark chocolate we got at Target, I think it's Ghirardelli brand)
6 tablespoons whipping cream
1-2 tsp Irish whiskey for flavoring

Melt the chocolate and cream in the top of a double boiler over simmering water until smooth and warm, stirring occasionally. Add whiskey. Drizzle in between layers and over the top of cooled cake.


Hillary said...

mmm yummy
I've made Nigella's Guinness cake - this sounds similar. It was topped with cream cheese icing though. Ganache sounds better :)

Crafty Mama said...

Oh wow....this sounds awesome!

tmjackson said...

Guh! That sounds amazing! As soon as I have an oven again, I'm making that bad boy. And I've never heard of using sugar instead of flour for the pans - very interesting.

tmjackson said...


"Uh, cake for me, too, please!"