Chocolate Irish Stout Cake
I love adding Stout to a chocolate cake. The extra flavors from the dark brew mimic and enhance the natural flavors found in chocolate while expanding the roast, coffee, and chocolate nuances. This recipe uses some oat & pearl barley flour, and an Irish Dry Stout that likens this cake to an Irish-style baked good. This Chocolate Irish Stout Cake can become many different things including cupcakes, a Trifle, or a delicious layered cake.
Try this Chocolate Irish Stout Cake with Irish Whiskey-Smoked Salted Caramel Sauce and Irish Cream Pastry Cream to create an insane Irish Layered Cake.
or use in a Irish Trifle
Adapted from BeerAdvocate Magazine: Cuisine à la Bière| Mar 2014 | Issue #86
| Servings | Prep Time |
| 8 - 10 servings | 10 minute |
| Cook Time | Passive Time |
| 35 minute | 1 hour (to cool) |
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Chocolate Irish Stout Cake: A wonderfully moist chocolate cake recipe made with Irish Dry Stout. This recipe can be used to create a layered cake, cupcakes or a trifle.
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- 12 ounce Irish Dry Stout, such as Beamish, Murphy's or Guiness
- 1 cup butter, unsalted such as Kerry Gold Irish butter
- 1 cup cocoa powder, such as Valhrona Cocoa Powder or TCHO Organic & Fair Trade Natural Cocoa Powder
- 1 1/2 cup sugar, organic
- 8 ounce chocolate, dark such as TCHO Organic 66% Dark Chocolate Baking Drops
- 2 cup flour, all-purpose
- 1/2 cup flour, oat *
- 1/2 cup flour, pearl barley, *
- 2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt, kosher
- 3 each eggs, extra large, brown room temperature
- 1 cup buttermilk
- 1 teaspoon vanilla extract, Bourbon based
- * If oat and pearl barley flour are not available, add rolled oats and pearl barley into a clean coffee grinder and pulse until a fine flour is formed.
- In a medium-size saucepan, add the Irish Stout, Irish butter, cocoa powder, sugar and chocolate. Place over medium-low heat, and stir with a whisk until the mixture is smooth and all the ingredients are incorporated, about 8 minutes. Remove from heat and let cool slightly.
- Preheat the oven on the convection setting, 350°F | 177°C. Grease two 9-inch cake pans with butter or shortening, or spray with a non-stick coating. Next, cut two pieces of parchment paper into rounds, the same size as the cake pans. Place the parchment rounds into the prepared cake pans and grease the top of the parchment. Set aside.
- In a large bowl, sift or whisk together the all-purpose flour, oat flour, pearl barley flour, baking soda, baking powder and salt. In another bowl, crack the eggs and whisk until light and fluffy, about 2 minutes. Add the buttermilk and vanilla, whisking again for 30 seconds to incorporate. Pour this egg/buttermilk mixture on top of the flour mixture, and then add the chocolate/Stout mixture.
- Using a rubber spatula, fold the three to create a cake batter, being careful not to over-mix, about 30 seconds.
- Evenly divide the cake batter into the two prepared cake pans, and place into the center of the oven. Bake the cakes for about 30 – 35 minutes, or until the internal cake temperature is 190°F | 88°C or a toothpick comes out clean. Remove the cakes from the oven and let cool for about 15 minutes, then slide a knife between the cake and pan and invert onto a cake rack to cool completely. Carefully peel off the parchment round and discard.
Chocolate Irish Stout Cake Variations:
Cup Cakes: Instead of making a cake, grease a muffin tin and fill each round 2/3 with the Chocolate Irish Stout cake batter. Bake in a preheated 350°F |177°C oven for 18 – 20 minutes, until the internal temperature is 190°F | 88°C. Create a small hole on top of the cooked and cooled cupcake and fill with Irish Whiskey Smoked Salt Caramel Sauce and top with Irish Cream Pastry Cream.
Chocolate Irish Stout Cake with Stout Soaked Currants: To add extra depth to the dried fruit flavors found in some Stouts, add a half-cup of Irish Stout Soaked Currants or raisins to the cake batter and fold in with all the ingredients.
Recipes That Use This Recipe:
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