Chocolate Stout Cake

Chocolate Stout Cake
Photo by Anna Williams


  • 6 oz. semisweet chocolate
  • ½ tsp. baking soda
  • 1-¼ cups stout, such as Guinness (don’t include the foam when measuring)
  • 2-¼ oz. (¾ cup) unsweetened natural cocoa powder (not Dutch-processed); more for the pan
  • ½ tsp. salt
  • 6 oz. semisweet chocolate, very finely chopped
  • 1/3 cup dark molasses (not blackstrap)
  • + 6 more ingredients
    • 1-½ tsp. baking powder
    • ¾ cup heavy cream
    • 10 oz. (1-¼ cups) unsalted butter, softened at room temperature; more for the pan
    • 3 large eggs, at room temperature
    • 1-½ cups packed light brown sugar
    • 7-½ oz. (1-2/3 cups) all-purpose flour

Position a rack in the center of the oven and heat the oven to 350°F. Butter a 10- or 12-cup bundt pan (or twelve 1-cup mini bundt pans) and then lightly coat with sifted cocoa powder. Tap out any excess cocoa. In a small saucepan over high heat, bring the stout and molasses to a simmer. Remove ...

View full recipe at Fine Cooking


Variations on Chocolate Stout Cake

  • Chocolate Stout Cake
    • 1 1/2 cups unsweetened cocoa powder (preferably Dutch-process)
    • 4 large eggs
    • 1 pound bittersweet (not unsweetened) or semisweet chocolate
    • +7 other ingredients

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