Just as fast as they went last year, the holidays are upon us again. Although my waistline hates it, my heart gets excited to bake and cook as much as humanly possible over then next few months.
Which means this week, I have been testing recipes so I can bring the perfect dessert to our Thanksgiving feast. When coming up with recipes I like to take classics and add a slight twist, so a macadamia nut pie, instead of pecan, was on my list to try out. I will post the recipe soon.
This past weekend we had some friends over for a laid back night (but also so I could test out my pie recipe on them). Filet, truffle mashed potatoes, rosemary focaccia, and a few stout beers later, we were almost – almost – too full to eat pie. We still ate it though. And I am happy to report that the pie only needs one or two tweaks.
The next morning, waking up full and happy, I realized I had a bit of my stout beer left over. I do not like to waste food, so it was the perfect opportunity to throw a second dessert contestant into the mix. For some reason I could not get the idea of a stout bundt cake out of my head, so I began baking.
I used a Dutch process cocoa powder, which is darker than the normal stuff, because I had it leftover from a previous recipe that I tested. Also, the use of cake flour would be perfect to lighten the dense texture of a chocolate bundt cake.
The only issue was deciding on what to top the cake with. Flavor contenders included espresso, caramel, and more chocolate. My husband does not love chocolate cake, so I landed on caramel to ensure that he would like this cake. The last touch, a little salt in the caramel to cut through the very decedent flavors.
This recipe turned out better than I could have imagined, and I didn’t have to change a single thing in the recipe. This may be one of the best chocolate cakes I have ever baked, and I will definitely proudly take it to our festivities on Thursday.
Confession: As soon as the cake was cooled and I snapped a few pictures, I ate a slice for lunch. That is the reason there are so few pictures in this post.
…I ate a second slice after dinner that night.
Chocolate Stout Bundt Cake
- 2 Sticks of Unsalted Butter
- 1 Cup of Good Stout Beer
- 3/4 Cup of Dutch Process Cocoa Powder
- 2 Cups of All Purpose Flour
- 2 Cups of Granulated Sugar
- 1 Tablespoon of Vanilla Extract
- 1/2 Tablespoon of Baking Soda
- 1/2 Teaspoon of Salt
- 2 Large Eggs
- 3/4 Cup of Sour Cream
- For the Salted Caramel Glaze
- 5 Tablespoons of Butter
- 1/2 Cup of Packed Brown Sugar
- 1/3 Cup of Heavy Cream
- 2 Tablespoons of Stout Beer
- 1/2 Teaspoon of Salt
- 1 Cup of Powdered Sugar
- Preheat your oven to 350 degrees Fahrenheit.
- Prepare your bundt cake pan by greasing it then coating it in cocoa powder. Be sure to shake out any excess cocoa powder. Set the pan aside.
- In a small saucepan, melt your butter.
- Once the butter is melted, remove your butter from the heat and whisky in your stout beer, vanilla extract, and cocoa powder. Set the mixture aside to cool.
- In another bowl, sift together your sugar, flour, salt, and baking soda.
- Starting with your dry mixture, whisk in 1/3 of the mixture into your cooled butter mixture. Whisk until fully combined.
- Next whisk in one egg, followed by the next 1/3 of your dry mixture. Mixing until combined. Whisk in your sour cream, then the last portion of your dry mixture, and finally your last egg. Mix until well combined.
- Pour your batter into your prepared cake pan.
- Bake the cake on middle rack for approximately 45 minutes, or until a toothpick inserted in the middle comes out clean.
- Let the cake cool on the counter for at least one hour before glazing.
- While cake cools, prepare your glaze.
- In a small sauce pan, combine your brown sugar, butter, cream, and salt.
- Cook mixture over medium heat until it reaches a boil.
- Once at a boil cook the mixture for an additional 3 minutes, stirring constantly. You want to make sure all of the brown sugar cooks into the butter, so you do not have a grainy caramel.
- Remove the mixture from the heat and let it cool for about 15 minutes.
- Once cooled, sift in your powdered sugar then whisk in your stout beer. You want the mixture to be thick yet pourable. You can add more powdered sugar if needed.
- Once the cake is completely cooled and removed from the pan, pour your glaze over the top of the cake.
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