This past weekend was my dear friend Shandy’s birthday. The week prior she had asked me if I would make her birthday cake. It has become a tradition that I make this chocolate stout cake for a couple friends’ birthdays, including Shandy, and she swears it’s her favorite cake in the world. A week later her husband also sent me a text asking if I would make her favorite cake. What an honor because I simply have to follow a recipe and it can mean so much to a friend.
I first discovered this recipe in Gourmet magazine when I was in college. I was captivated by the photo of the big slice of chocolate cake sitting alongside a chilly glass of stout. Being in college and just beginning my relationship with beer—my relationship with chocolate has been lifelong—my curiosity was piqued. I was living in Del Mar at the time and working at a gourmet chocolate shop where we carried—and paired to chocolate—several beers by the local Stone Brewery. This seemed like a perfect opportunity to explore and expand my understand of chocolate and beer pairings. I lived in what my roommate and I called the beach shack, it was one block from the beach, we never locked the door and the house always seemed to be buzzing with people, the only two constants being my roommate Diana and myself. Our other semi-permanent roommate Kate was a Biochemistry post-doc at UCSD and we transformed the back of the house into a crash pad for post-docs, surfers, friends, etc. I often cooked big pots of curry or baked something and left it out for whoever was around to eat. I made this cake regularly and we always had beer in the fridge to go along. It seemed to be the perfect post-surf or post-run snack for us twenty-somethings who could never get enough to eat and always had room for a cold beer.
A word of warning, this cake is heavy so it is not for the faint of eater or heart. Also, the original recipe suggested you eat it alongside a stout beer. I hope you enjoy and maybe it will become the favorite of someone in your life’s.
Chocolate Stout Cake
- 3 oz unsweetened chocolate
- 3 eggs, separated
- 1 1/4 cup + 3 tbsp. sugar (for 2 separate things)
- 2 1/4 cups all-purpose flour
- 2 tsp. baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 14 tbsp unsalted butter at room temperature
- 3/4 cup stout, I use Boatswain chocolate stout from Trader Joes
- 2/3 cup freshly brewed strong coffee, cooled to room temperature
- 1 lb bittersweet chocolate, I use Trader Joe’s 70% pound plus chocolate
- 1 pint heavy whipping cream
- 1 tsp instant espresso powder, optional
Heat oven to 350˚F. In a double boiler, melt the chocolate.
Butter two round nine-inch cake pans. Line the bottoms with parchment paper, butter and flour the parchment paper. Set aside. In a medium bowl, mix flour, baking soda, baking powder, and salt. Set aside.
In a standup mixer beat the butter and 1 1/4 cup sugar until light and fluffy and pale yellow, about two minutes. Add yolks, one at a time, beating well after each addition. Add lukewarm chocolate and mix until well-incorporated. Next add the coffee and stout and mix until incorporated. Beat in flour mixture in two additions until it is just incorporated.
Using clean, dry beaters, in a separate bowl beat the egg whites and remaining three tablespoons of sugar until they form stiff peaks. Fold one-third of the whites into the cake to lighten it. Then fold the remaining egg whites in in two additions. Pour batter distributing evenly in the two cake pans and bake for 30 minutes or until a toothpick inserted comes out clean. Cool in pans for 20 minutes, then invert on a cooling rack, remove the parchment paper and cool completely before frosting.
Chop the chocolate and place in a medium, heatproof bowl. Set aside. In a saucepan over low heat, heat the whipping cream with the instant espresso, if you so choose. Bring the cream to a simmer stirring occasionally. Once it’s reached a simmer, pour it over the chocolate and let it sit for two minutes then whisk until all of the chocolate is melted and the mixture is smooth. Chill until slightly thickened and spreadable, stirring occasionally, about two hours. But not much longer because otherwise you can’t spread it.
I use all of the frosting to stuff and frost the cake. Serve with coffee or stout or a coffee stout and enjoy!