Chocolate Stout Cake Recipe
Recipe Overview
Overview
This Chocolate Stout Cake is a delightful twist on traditional cake recipes, perfect for celebrating St. Patrick’s Day. The use of stout beer not only enhances the chocolate flavor but also adds a unique richness that sets this cake apart from others. The process begins with melting bittersweet chocolate and butter, which creates a luscious base for the cake. Once cooled, the mixture is combined with eggs and sugar, resulting in a batter that is both simple and satisfying.
What makes this cake particularly interesting is its lack of flour, which gives it a dense texture reminiscent of a torte. This makes it a great option for those who are gluten-sensitive. The cake bakes beautifully in a springform pan, and while it may not have the traditional appearance of a layered cake, its rich chocolate flavor more than compensates for that.
As the cake cools, it becomes even more decadent, making it an ideal dessert to share with friends and family. Whether you’re celebrating St. Patrick’s Day or simply indulging in a chocolate craving, this cake is sure to impress. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat. It’s a recipe that combines simplicity with a touch of elegance, making it a must-try for any chocolate lover.
Recipe Details
Steps & Tips
Melt bittersweet chocolate and a stick of butter together.
Tip: Let the melted chocolate cool completely before adding other ingredients.
Add stout beer to the melted chocolate and butter mixture.
Add six eggs to the mixture.
Beat the eggs and sugar until pale yellow for about five minutes.
Tip: Beat eggs and sugar until pale yellow for the best texture.
Tip: Fold in the chocolate gently to avoid deflating the mixture.
Fold the cooled chocolate mixture into the egg and sugar mixture.
Pour the batter into a prepared springform pan.
Tip: Spray the pan and use parchment paper to prevent sticking.
Tip: Use a fourth of a cup of stout for flavor without overpowering the cake.
Bake the cake at 350°F for 55 minutes.
Tip: Let the cake cool before serving to maintain its structure.
Let the cake cool before serving.
Serve the cake to guests.
Ingredients
Ingredient: Dairy
→ Substitution: Coconut Cream
Ingredient: Eggs
→ Substitution: Flaxseed Meal + Water
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Chocolate stout adds a deep, rich flavor to the cake without the need for flour.
- •This cake is dense and chocolatey, making it a perfect dessert for chocolate lovers.
- •The absence of flour makes this cake a unique option for gluten-free diets.
- •Using parchment paper in the pan helps prevent sticking and makes for easier removal.
