Prepare to embark on a decadent culinary journey that combines the rich, velvety world of craft beer with an irresistible chocolate cake experience! This Southern Tier Choklat Stout Cake isn't just another dessert – it's a game-changing recipe that transforms an incredible craft stout into a mouthwatering masterpiece that will have your taste buds dancing with pure delight. Whether you're a beer enthusiast, a chocolate lover, or simply someone who appreciates extraordinary desserts, this recipe promises to elevate your baking game to epic new heights.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup Southern Tier Choklat Stout
- 1 cup unsalted butter
- 2 cups granulated sugar
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch bundt pan or two 8-inch round cake pans, ensuring complete coverage to prevent sticking.
- In a medium saucepan, combine the Southern Tier Choklat Stout and unsalted butter. Heat over medium-low heat, stirring occasionally, until the butter is completely melted. Remove from heat and let cool slightly.
- In a large mixing bowl, whisk together granulated sugar, all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt until well combined and no lumps remain.
- In a separate bowl, beat the eggs one at a time, then add vanilla extract and sour cream. Mix until smooth and fully incorporated.
- Gradually pour the slightly cooled stout and butter mixture into the egg mixture, stirring constantly to prevent the eggs from scrambling.
- Slowly fold the wet ingredients into the dry ingredients, mixing gently until just combined. Be careful not to overmix, as this can result in a dense cake.
- Pour the batter into the prepared pan(s), ensuring an even distribution and smoothing the top with a spatula.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from the oven and let the cake cool in the pan for 15 minutes before turning out onto a wire rack to cool completely.
- Once cooled, dust with powdered sugar or frost with chocolate stout ganache if desired. Slice and serve at room temperature.
Tips
- Temperature is key: Ensure all ingredients are at room temperature for the most consistent mixing and texture.
- Don't overmix the batter – gentle folding prevents a tough cake texture.
- Use high-quality cocoa powder and Southern Tier Choklat Stout for the most intense flavor profile.
- Check your cake's doneness by inserting a toothpick – a few moist crumbs are perfect, but no wet batter.
- Allow the cake to cool completely before frosting or serving to maintain its delicate structure.
- For an extra indulgent touch, consider pairing the cake with a scoop of vanilla ice cream or a drizzle of chocolate ganache.
- Store the cake in an airtight container at room temperature for up to 3 days to maintain its moisture and flavor.
Nutrition Facts
Calories: 550kcal
Carbohydrates: 65g
Protein: 8g
Fat: 30g
Saturated Fat: 18g
Cholesterol: 130mg
