Delicious and moist chocolate cake
If you’re looking for the best chocolate cake recipe, look no further. I don’t consider myself a baker; however, this recipe makes me feel like an expert. This chocolate cake recipe which calls for an infusion of stout is delightful, moist, and one of the best chocolate cakes I’ve eaten.
I can’t take full credit for the recipe. I got the recipe from a dear friend who makes this cake at every gathering. It’s the most requested item at our Easter potluck celebration with her family or at the kids’ birthday celebrations. After enjoying this cake for over six years, I wanted to try it and make sure I mastered it. So my first attempt at making this delicious cake was for my son’s birthday this year. Unfortunately, I used butter to grease my Bundt pan, and the cake didn’t come out of the pan clean. So this time around, I decided to make a cake for my mother-in-law’s birthday and used Pam’s quick-release cooking and baking spray, and the cake detached from the pan very easily.
At this moment, I was satisfied that I knew that I had flawlessly executed the recipe.
Here’s how I made this decadent chocolate cake that you absolutely need to try.
A bundt pan is ideal for this cake. I purchased mine from William Sonoma
Sift the dry ingredients into a large bowl first to eliminate any hard lumps caused during storage while getting more air into the mixture.
The recipe calls for coffee, but I’m not a coffee lover, so I omitted the coffee.
If you don’t have sour cream you can use mayonnaise. You may not get similar results, but it will be very close in taste.
You can also use coconut oil instead of butter.
I used confectioners sugar, mint and raspberry. You can use any garnish you desire. Strawberries are another great option.
- sauce pan
- 2 mixing bowls
- rubber spatula
- bundt baking pan
- electric blender (optional)
- 1 cup 2 sticks, 8 ounces or 230 grams unsalted butter
- 1 cup 235 ml stout (such as Guinness)
- 3/4 cup 65 grams unsweetened cocoa powder (preferably Dutch-process)
- 2 cups 230 grams all-purpose flour
- 2 cups 400 grams granulated sugar
- 1 1/2 teaspoons baking soda you can use baking powder if you don't have baking soda
- 3/4 teaspoon salt
- 2 large eggs
- 2/3 cup 160 grams sour cream You can use mayo if you don't have sour cream
- 3/4 teaspoon instant coffee granules optional
- Pam quick release cooking spray
- 3/4 cup 170 grams semisweet chocolate chips
- 1/2 cup 90 ml heavy cream
- Preheat oven to 350°F.
- Butter or spray a bundt pan well; (Some people even go so far as to brush the inside of their bundt pans with melted butter–you cannot be too careful!).
- In a heavy large saucepan over medium heat, bring the stout and butter to simmer.
- Add cocoa powder and whisk until the mixture is smooth.
- Cool slightly.
- Whisk flour, sugar, baking soda, and teaspoon salt in a large bowl to blend.
- Using an electric mixer or a whisk, beat eggs and sour cream in another large bowl to blend.
- Combine stout-chocolate and egg sour cream mixture
- Add flour mixture and beat briefly on slow speed or use a whisk.
- Mix batter lightly until completely combined.
- Pour batter into prepared pan.
- Bake cake for about 35 minutes or until a skewer or other tester inserted into the center comes out clean. Cool cake, cover with ganache or garnish with other treasures and add ganache on individual plates.
- Pour chocolate chips and cream in a saucepan
- Stir until fully combined into a chocolate sauce
- pour over cake or individual slices