Saturday, December 26, 2009

Celtic Kitchen Recipe for Rogue Chocolate Stout Cake

I came across this recipe online in the Irish American News' Celtic Kitchen. Thanks to Julianna Leber for posting it and suggesting my beer, and to the reader who requested it. Time to dig out the bundt pan and do some baking!

Chocolate Stout Cake
Makes 1 2-layer cake or 6 mini bundts
1 c. stout (Guinness or a Rogue chocolate stout)
2 sticks unsalted butter
3/4 c. unsweetened cocoa powder (+ 2 T.)
2 c. all-purpose flour
2 c. sugar
1 1/2 t. baking soda
3/4 t. salt
2 large eggs
3/4 scant c. sour cream

1 c. heavy cream
8 oz. bittersweet chocolate, in bits

Butter and flour (with 2 T. cocoa) pans. Preheat oven to 350˚F. Heat stout and butter in heavy pan and stir. Add cocoa powder and mix completely. Let cool. Whisk dry ingredients together. With electric mixer, combine eggs and sour cream. Add stout mixture to egg mix and beat to combine. Add four mixture and mix slowly, just to combine. Using spatula, fold ingredients together to mix completely. Pour into pans and bake 30 minutes, or until toothpick comes out clean. Mini bundts will be 10 minutes shorter. Cool 10 minutes in pan, then remove and cool completely.

In heavy saucepan combine cream and chocolate and stir until fully melted. Set aside and cool until almost spreadable. When ready, frost or pour ganache over cakes, top with whip cream and serve.

Merry Christmas!!