Recent baking mishaps:
1. Holey, crumbly homemade Oreos
(I’m planning to try these again and share the recipe. Because despite my disappointment in their appearance, and the unfortunate way that the cream oozed everywhere through the holes, you want this recipe.)
2. Flat, ugly, too chewy oatmeal cookies.
Things were not going well in my kitchen. (I’m blaming the dysfunctional oven.) Until this recipe. This recipe that starts off with a generous amount of butter, beer, and cocoa powder. If that’s not enough to entice you, then I’m not sure we have much more to say to each other.
I made this cake during the cooking/baking marathon which is becoming my Friday routine. Challah in the morning (I’m trying to perfect it….the stage of screaming at the sticky dough was a little shorter this time – baby steps.) Next, chocolate stout cake – both for a Shabbat potluck at our apartment. And then a few hours helping prepare dinner for 20 at Mimi’s co-op (I played sous chef). Then I rushed home, made matzo balls, got ready, and welcomed our guests.
We had all kinds of delicious food that people brought over, and I barely had room for dessert. But please, if (when) you make this cake – save room for dessert. It is a really outstanding chocolate cake with bold chocolate flavor and an incredibly moist crumb.
The stout really enhances the chocolate flavor. Buy a couple extra bottles, because it’s perfect for serving alongside a slice of cake. (New Glarus coffee stout – show some Wisco pride.)
I had leftover “cream filling” from my attempt at homemade oreos, so I served that with the cake. It’s a simple ganache made with white chocolate, along with a little instant coffee. The original recipe calls for a coffee-spiked dark chocolate ganache, so go with whichever sounds good to you.
(Sorry for the lack of pictures – I’m going to work on being a better photographer.)
Chocolate Stout Cake
recipe from Smitten Kitchen
makes enough for 1 bundt pan or 1 10-inch springform pan. Doubled, makes enough for 3 8-inch rounds.
1 cup stout (such as Guinness)
1 cup (2 sticks) unsalted butter
3/4 cup unsweetened cocoa powder (preferably Dutch-process)
2 cups all purpose flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup sour cream
Preheat oven to 350°F. Butter or spray a bundt pan well; make sure you get in all of the nooks and crannies. (Some people even go so far as to brush the inside of their bundt pans with melted butter–you cannot be too careful!). 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. Using electric mixer, beat eggs and sour cream in another 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. Pour batter into prepared pan. Bake cake until tester inserted into center comes out clean, about 35 minutes. Transfer cake to rack; cool completely in the pan, then turn cake out onto rack for drizzling ganache.
Dark Chocolate Ganache
6 ounces semisweet chocolate
6 ounces heavy cream
3/4 teaspoon instant coffee granules
Or… White Chocolate Ganache
8 ounces white chocolate
4 ounces heavy cream
3/4 teaspoon instant coffee granules
Put chocolate and coffee in a small heat-proof bowl. Heat the cream just to a simmer and pour over the chocolate. Let sit for 30 seconds, then whisk until smooth. Let cool for a few hours (or cool in the refrigerator, stirring frequently) and drizzle over the cake.