Chocolate Stout Cake Recipe King Arthur Flour Food

CHOCOLATE STOUT CAKE

Steps:

• Position rack in the center of the oven and preheat to 350 degrees.
• Butter a 10-12 cup bundt pan and lightly dust with sifted cocoa.
• Tap out excess.
• In a small saucepan over high heat, bring the stout and molasses to a simmer.
• Remove from heat and let stand while preparing the batter.
• Sift together the flour, cocoa powder, baking powder, baking soda and salt.
• In a mixer with paddle attachment, cream the butter for about 1 minute, add brown sugar and beat on medium speed until fluffy and light- about 3 minutes.
• Scrape down sides as needed.
• Beat in eggs one at a time, scraping down after each addition.
• With the mixer on low, alternate adding the flour mixture and the stout mixture, beginning and ending with the flour.
• Scrape down sides of bowl and then beat for 20 seconds until smooth.
• Stir in chopped chocolate.
• Spoon batter into prepared pan, spreading evenly.
• Run knife through batter to eliminate air pockets.
• Bake until wooden skewer comes out with only a few moist crumbs clinging to it- about 45-50 minutes.
• Let cake cool for 20 minutes then invert cake on to a rack to cool until just barely warm.
• To make glaze: bring cream to a boil in a saucepan over high heat, remove pan from heat and add chocolate.
• Whisk until chocolate is melted and smooth.
• Let cool for 5 minutes before drizzling over cake.
• Drizzle glaze over cake.
• If you are making the cake ahead- do not glaze, wrap in plastic wrap and refrigerate or freeze.
• Glaze when ready to serve.

CHOCOLATE STOUT CAKE

Steps:

• Preheat the oven to 350°F Grease and flour three 8" or two 9" cake pans, and line them with parchment paper circles. Be sure your 9" pans are at least 2" deep.
• For the cake: Place the stout and butter in a large, heavy saucepan, and heat until the butter melts. Remove the pan from the heat, and add the cocoa powder.
• Whisk until the mixture is smooth. Set aside to cool to room temperature.
• Whisk together the flour, sugar, baking powder, and salt in a large bowl; set aside.
• In a large mixing bowl, beat together the eggs and sour cream.
• Add the stout-cocoa mixture, mixing to combine.
• Add the flour mixture and mix together at slow speed. Scrape the sides and bottom of the bowl, and mix again for 1 minute.
• Divide the batter equally among the prepared pans. (See tips section for hints on weighing out the batter if you have a kitchen scale.)
• Bake the layers for 35 minutes for 8" pans, or 45 to 50 minutes for 9" pans, until a cake tester inserted into the center comes out clean. Remove the cakes from the oven and cool on a rack for 10 minutes before turning the cakes out of their pans and returning to the rack to finish cooling completely before frosting.
• For the frosting: Place the chopped chocolate in a large heatproof bowl. Bring the cream to a simmer in a heavy, medium-sized saucepan.
• Pour the hot cream over the chocolate and stir until the mixture is completely smooth.
• Stir in the vanilla. Refrigerate until the icing is spreadable, stirring occasionally, about 2 hours.
• To assemble: Trim one cake layer to have a flat top, if necessary (otherwise the layer will crack when you place it upside down on your cake plate).
• Line the edges of a serving plate with parchment or waxed paper to keep it clean, and then place the layer upside down on top. Spread 2/3 cup of the icing over just the top of the layer.
• Top with another cake layer, top side down, and repeat the process. If you baked three layers, add that one also.
• Use the remaining frosting to cover the top and sides of the cake. Remove the parchment or waxed paper. Sprinkle with shamrock sugar decorations, if you have them.

CHOCOLATE STOUT CAKE

Steps:

• For cake:
• Preheat oven to 350°F. Butter three 8-inch round cake pans with 2-inch-high sides. Line with parchment paper. Butter paper. Bring 2 cups stout and 2 cups butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
• Whisk flour, sugar, baking soda, and 1 1/2 teaspoons salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter equally among prepared pans. Bake cakes until tester inserted into center of cakes comes out clean, about 35 minutes. Transfer cakes to rack; cool 10 minutes. Turn cakes out onto rack and cool completely.
• For icing:
• Bring cream to simmer in heavy medium saucepan. Remove from heat. Add chopped chocolate and whisk until melted and smooth. Refrigerate until icing is spreadable, stirring frequently, about 2 hours.
• Place 1 cake layer on plate. Spread 2/3 cup icing over. Top with second cake layer. Spread 2/3 cup icing over. Top with third cake layer. Spread remaining icing over top and sides of cake.

FLOURLESS CHOCOLATE CAKE BY KING ARTHUR FLOUR- WITH CHOCOLATE GL

Steps:

• Preheat oven to 375°F.
• Lightly grease an 8" round cake pan; cut a piece of parchment or waxed paper to fit, grease it, and lay it in the bottom of pan (I sprayed the whole pan with flour Pam).
• To make cake; heat the chocolate and butter in microwave, stirring until mixture is melted and smooth.
• Add the sugar, salt and espresso powder.
• Add eggs, beating briefly until smooth.
• Add cocoa powder and mix just to combine.
• Spoon batter into prepared pan.
• Bake cake for 25 minutes; the top will have formed a thn crust.
• Remove from oven and cool in the pan for 5 minutes.
• Loosen the edges of the cake from the pan, and turn it out onto a serving plate.
• Allow cake to cool completely before glazing.
• GLAZE.
• Heat chocolate and cream in microwave, stirring until chocolate melst and mixture is completely smooth.
• Spoon glaze over the cake, spreading it to drip over the sides a bit.
• Garnish with toasted almonds if desired.
• Allow glaze to set for several hours before serving cake.

GERMAN CHOCOLATE CAKE TOPPING - KING ARTHUR FLOUR

Steps:

• Whisk together the brown sugar, Clear jel and salt until thoroughly combined.
• Melt the butter in a medium-sized saucepan; stir in the milk or haft & half, sugar mixture and corn syrup. Bring to a simmer and cook gently, stirring constantly, until the sugar is dissolved and the mixture thickens slightly.
• Remove from the heat and stir in the vanilla, flavor, coconut and pecans. Spread on cooled cake.

CHOCOLATE CHIP OATMEAL COOKIES (KING ARTHUR FLOUR)

Steps:

• Preheat the oven to 350 degrees. Lightly grease (or line with parchment) two baking sheets.
• In a large mixing bowl, beat together the butter, shortening, sugars, vanilla, salt and vinegar. Beat in the egg, then the baking soda, flour and oats. Stir in the chips/nuts/fruit.
• Drop the dough, by tablespoonfuls, onto the prepared baking sheets. Bake the cookies for 12 to 14 minutes, until they're golden brown; the shorter amount of time for softer cookies, the longer amount for crunchier cookies. Remove the cookies from the oven and cool on a rack.