It is absolutely a 5 STAR Recipe!
In honor of my kids’ last day of school I made our new favorite chocolate cake recipe as cupcakes!
We’re having a mini celebration with some of their friends coming over so this was a great excuse to get to make these.
Before this recipe came along, when I wanted to make a chocolate cake, I used the recipe on the back of the Hershey’s cocoa container.
It’s a good recipe-simple to put together and makes a moist cake, but this Chocolate Stout recipe is just plain AWESOME! The dark beer known as stout gives the cake an intense, but not-to-sweet flavor.
I consider myself a huge chocolate cake fan and I’d say I like this cake as much or more than the chocolate cakes that I’ve tried from various bakeries/restaurants- it’s that good!!!
I can’t take credit for this outstanding recipe. It comes from the Bon Appetit, September 2002 issue who originally got it from the Barrington Brewery in Great Barrington, MA. The recipe makes 12 servings.
I’ve only made this recipe so far as cupcakes so I’ve always halved the recipe and ended up with just short of 24 cupcakes.
As a warning though, to those who make this as the cake- be prepared – this recipe makes a lot of batter!
I’ve heard that you’re going to need really big bowls and your cake pans will be really full (maybe almost too full.) So, I guess you’ll just have to try and see for yourself.
2 cups stout (such as Guinness)
2 cups (4 sticks) unsalted butter
1 1/2 cups unsweetened cocoa powder (preferably Dutch-process)
4 cups all purpose flour
4 cups sugar
1 Tablespoon baking soda
1 1/2 teaspoons salt
4 large eggs
1 1/3 cups sour cream
2 cups whipping cream
1 pound bittersweet (not unsweetened) or semisweet chocolate chopped (I’ve used chocolate chips & it’s been fine)
Preheat oven to 350 degrees. Butter three 8-inch round cake pans w/ 2-inch high sides. Line with parchment paper. Butter paper. (I’ve bypassed all of this since I’ve just done cupcakes and used cupcake papers.)
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 salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another very 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 in center of cakes comes out clean, about 35 minutes.
For cupcakes, it will be about 20-24 minutes (mine have taken 21 minutes). Transfer cakes to rack; cool 10 minutes. Turn cakes out onto rack and cool completely.
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.
My husband has been really impressed with this cake and he’s not much of a cake person. My kids say these cupcakes are way better than the ones that they’ve had at school when it’s a classmates birthday.
I think what makes a difference with this recipe is that it is not too sweet of a chocolate cake, but you get a wonderfully moist texture with an intense and rich chocolate flavor!
We’ve found that if you enjoy them the day after you make them, the slight stout taste blends even more with the chocolate, making it less noticeable.
Hope you get to try these and that you enjoy them as much as we do!