Tuesday, April 21, 2015

Chocolate Coffee Stout Cake

The other day I picked up the new, small version of the beautiful NordicWare heritage bundt cake pan at Williams-Sonoma. Just the right size for a cake for a few girlfriends coming for the afternoon, or a cake for the weekend.

So, which cake to make? A local microbrewery makes really good beer, and that says someone who would always prefer red wine to beer, but they changed my me. My favorites are the stouts, and when I brought home a growler with coffee stout, more than drinking it ... a cake came to mind I had made a few years ago that featured chocolate stout beer. With a few tweaks, this came out really well.


Chocolate Coffee Stout Cake.

(makes 2 small bundt cakes or 1 regular size)

  • 2 cups coffee or chocolate stout beer
  • 1 stick unsalted butter, plus more for the pan
  • 3/4 cup natural cocoa powder 
  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 1 cup brown sugar
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon fine grain sea salt
  • 3 large eggs
  • 1 cup Greek yogurt
  • 1/4 cup milk
  • 3/4 cup pure maple syrup
  • 1 TB black strap molasses
  • 1 teaspoon vanilla

Chocolate glaze:
  • 1 cup chocolate couverture (or chocolate chips)
  • 1 TB creme fraiche
  • 1 TB butter
  • 1/2 teaspoon vanilla extract
  1. Preheat oven to 350F, with a rack in the center. 
  2. Spray 2 x 6 cup or a 11 or 12-cup capacity bundt pan with baking spray. Make sure to only fill any bundt cake  2/3 - 3/4 full. 
  3. In a saucepan, simmer the stout down to 1 1/4 cup. Remove from heat, cut the butter into small pads and to the hot beer, use a whisk and stir. Now, add in the cocoa powder, and also whisk in. Pour the mix into a metal prep bowl, and place into ice water to cool it down (if you add it too hot, it will curdle the eggs).
  4. In a separate prep bowl, mix together the flours, sugar, baking soda, and salt and set aside. 
  5. In a the mixing bowl of a stand mixer, combine the eggs, Greek yogurt, maple syrup, molasses and vanilla. Whisk well, until nicely blended and uniform in appearance. 
  6. Gradually add the (cooled) stout mixture, while stirring on a slow speed. 
  7. Spoon in the flour mixture, folding until just blended, using as few strokes as possible.
  8. The dough will be quite liquidity, don't worry.
  9. Transfer the batter to the prepared pan(s).
  10. Bake for 40 minutes if using a small bundt pan, or until a knife inserted in the center comes out clean (45min for a large one). You don't want to over bake this cake - err on the slightly moist side. 
  11. Remove from the oven, and turn out onto a cooling rack after seven minutes.
  12. Cool completely.
  13. In a double boiler, mix the chocolate couverture chips with the butter and the vanilla extract until the chocolate is melted. Now, stir in the creme fraiche.
  14. Keep stirring and glaze the cake with a small silicone brush. 

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