chocolate stout cake.

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This cake is ridiculous.

I often try to think of a reason I need to bake it… an occasion that warrants baking a cake that has beer in it. I can’t think of a reason aside from it’s the middle of the week, and I’m totally baking this tomorrow to celebrate… Wednesday?

This recipe was originally from Bon Appetit, and it called for frosting. I don’t like this cake with frosting, and believe you me, it takes a lot for me to write that. But it’s so much more interesting, delicious, and subtle without frosting. Plus, this cake is incredibly moist, and frosting seems to overpower it. Serve with unsweetened freshly whipped cream if you must.

So, readers, I implore you. Go to the store to buy what you need; go home; bake this. It’ll make any day seem more special. lv, molly

Chocolate Stout Cake

1 C stout (such as Guinness)
1 C (2 sticks) unsalted butter
3/4 C unsweetened cocoa powder (preferably Dutch-process)
2 C all purpose flour
2 C sugar
1 1/2 tsp baking soda
3/4 tsp salt
2 large eggs
2/3 C sour cream

Preheat oven to 350°F. Butter or spray a bundt pan well; don’t miss any spots! 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. Set aside to cool a little.
Whisk flour, sugar, baking soda, and 3/4 teaspoon salt in large bowl. 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; don’t overwork it. Add flour mixture, and beat briefly on slow speed. Using a spatula, fold batter until completely combined. Pour batter into prepared pan. Bake cake until tester inserted into center comes out clean, about 35 minutes.
Eat plain or serve with unsweetened freshly whipped cream.

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