Photo: Alexandra Cooks
The addition of a dark stout is the perfect way to elevate a classic chocolate cake recipe. Not only does the stout perfectly offset the sweetness of the batter, but it also imparts a deeper more complex chocolate flavor. A sprinkle of lime zest also adds a much-needed brightness, which would be missed if omitted from the recipe.
2 cups of Guinness stout
1 1/2 sticks of butter
1/ 1/2 cups of quality dark cocoa powder
1 dark chocolate bar (Hershey's)
2 large eggs
1tsp. of lime zest
1 pinch of cayenne pepper
1/2 of sour cream
1/2 of cream cheese
1/2 cup of carnation cooking milk
2 cups of flour
2 cups of sugar
1 tsp. of salt
1tbsp. of baking soda
1 tbsp. of vanilla extract
Preheat oven to 350 degrees F. Butter cake pans and set aside. Bring stout and butter to a boil in a large saucepan. Lower the temperature and whisk in dark cocoa powder, dark chocolate bar, and sugar until smooth. Set the mixture aside and allow to cool to room temperature.
Using an electric mixture, add eggs, lime zest, vanilla extract, salt, cayenne pepper, sour cream, cream cheese, and carnation cooking milk and blend until well incorporated. Then slowly add stout-chocolate mixture to egg mixture and blend to combine. Add flour and baking soda and beat until desired batter consistency is reached. Pour batter into cake pans and bake for 30-50 minutes depending on your oven.
Pour 1 cup of sugar into a small saucepan, add 3 or 4 tbsps of water and allow mixture to bubble. Next, pour 1/2 cup of Guinness stout to the saucepan and cook until you've achieved a syrupy glaze. Drizzle glaze on top of cake and enjoy!